Cook and Scale
Japanese Agedashi Tofu
4 servings · 30 min total
Crisp-fried tofu cubes bathed in a warm, savory dashi broth, topped with scallions and bonito flakes. A comforting Japanese classic.
Ingredients
- 400 g tofu, cut into cubes
- 40 g cornstarch
- 4 tbsp vegetable oil
- 2½ dl vegetable stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp fresh ginger, grated
- 2 spring onion, thinly sliced
- 1 tbsp bonito flakes
- 1 tsp sesame seeds
Contains: Gluten, Soy, Fish, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Press the tofu — Press the tofu cubes between paper towels for 10 minutes to remove excess moisture.
- 2.
Simmer the dashi broth — In a small saucepan, combine the vegetable stock, soy sauce, mirin, and ginger. Bring to a gentle simmer for 3 minutes, then keep warm.
- 3.
Dust tofu with cornstarch — Pat the tofu dry and dust each cube evenly with cornstarch, shaking off any excess.
- 4.
Fry the tofu until crisp — Heat the vegetable oil in a pan over medium-high heat and fry the tofu cubes for 8 minutes, turning occasionally, until golden and crisp on all sides.
- 5.
Assemble the agedashi tofu — Arrange the crispy tofu in bowls, ladle over the warm dashi broth, and top with scallions, bonito flakes, and sesame seeds.