Ingredients for Agedashi Dofu
- Firm Tofu
- Dashi Stock
- 2 tablespoons soy sauce
- Sugar
- Cornflour
- Vegetable Oil
- Daikon Radish
- Gingerroot
- Spring Onion
How to Make Agedashi Dofu
- Cut the block of silken tofu into 1-inch cubes. Gently press out excess water using paper towels.
- In a medium bowl, whisk together the dashi, soy sauce, mirin, and sake. Grate the ginger and daikon radish directly into the sauce. Mix well.
- Heat about 1 inch of vegetable oil in a deep pan or wok to 350°F (175°C).
- Carefully place the tofu cubes into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy.
- Remove the fried tofu with a slotted spoon and place it directly into the dashi sauce. Ensure the tofu is fully coated.
- Serve immediately, garnished with chopped scallions or sesame seeds (optional). Enjoy!
- Note: If the sauce seems too thin, simmer it gently for a few minutes to reduce slightly.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
69g
Fat
0g
Carbs
9g
