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Agedashi tofu
Fried tofu in warm broth
揚げ出し豆腐: crisp-coated silken tofu in a warm soy and kombu broth
Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the broth
- ¾ cup water
- ⅛ oz kombu (dried kelp)
- 2 tbsp soy sauce
- 2 tbsp mirin
For the tofu
- 10 ½ oz silken or soft tofu
- 4 tbsp potato starch or cornflour
- vegetable oilfor frying
To serve
- 2 ⅞ oz daikon radishfinely grated
- 1 tsp gingerfinely grated
- 1 spring onionfinely sliced
- 1 pinch shichimi togarashi (seven-spice) (optional)
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Method
0/5 doneStep 1: Wrap 10 ½ oz silken or soft tofu in kitchen paper and set on a plate with a small plate on top for 10 minutes to drain. Don't press too hard or silken tofu breaks.
10 minStep 2: Meanwhile, put ¾ cup water, ⅛ oz kombu (dried kelp) and 1 dried shiitake mushroom in a small pan and heat slowly. Remove the kombu just before it boils, simmer for 3 minutes, then add 2 tbsp soy sauce and 2 tbsp mirin. Remove the shiitake and keep the broth hot.
6 minStep 3: Cut the tofu into 6 cubes and pat dry. Roll each gently in 4 tbsp potato starch or cornflour so it's evenly coated.
Step 4: Heat 2 cm of vegetable oil in a small pan to 350°F. Fry the tofu in 2 batches for 2–3 minutes, turning, until the coating is crisp and very pale gold. Drain on kitchen paper.
5 minStep 5: Put the tofu in shallow bowls and pour the hot broth around it, not over it, so the top stays crisp. Top with 2 ⅞ oz daikon radish, 1 tsp ginger and 1 spring onion, sprinkle with 1 pinch shichimi togarashi (seven-spice) and eat straight away.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 11 g
- Carbs
- 20 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does agedashi tofu take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushroom?
- Aubergine, diced, same weight.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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