Japanese · side
Agedashi Tofu Crisp, starch-dusted cubes of tofu are fried until golden, then served in a warm dashi, soy and mirin broth and topped with grated daikon, ginger and scallion. The contrast between the crunchy coating and the soft tofu inside, soaked in the savory sauce, is the whole appeal.
total 45 min
prep 30 min
cook 15 min
servings 4 Keep this recipe Add a copy of Agedashi Tofu to your Saucepan library.
Save it to your library Sign in to keep a copy you can scale, cook from and add to your grocery list.
Back to 4 servings tofu 14 ounces firm or medium-firm tofu, drained and pressed 0.5 cup potato starch, cornstarch can replace it 4 cups neutral oil, such as canola or vegetable, for frying sauce 1.5 cups dashi, homemade, instant granules, or vegan kombu dashi 2 tablespoons soy sauce, light soy sauce preferred 2 tablespoons mirin 0.5 teaspoon granulated sugar, optional, to taste garnish 2 tablespoons grated daikon radish, squeezed to drain, for topping 1 teaspoon grated fresh ginger 2 tablespoons thinly sliced scallion katsuobushi (bonito flakes), optional; skip for vegetarian shichimi togarashi, optional, for a little heat
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Wrap the tofu in paper towels, set it on a plate, and press under a light weight for 15 to 20 minutes, changing the towels if they become saturated. Cut into 8 even cubes and pat dry.2 Step 2: Pour the dashi, soy sauce, and mirin into a small saucepan and heat gently, keeping it just under a simmer. Stir in a little sugar only if you prefer a sweeter broth. Leave the pan on the lowest heat to keep the broth warm until serving.3 Step 3: Dust each tofu cube in potato starch on all sides, shaking off the excess. Coat just before frying so the starch does not turn gummy.4 Step 4: Heat the oil in a heavy pot to 340°F (170°C), with at least 2 inches of oil. Lower the tofu in a few pieces at a time, without crowding.5 Step 5: Fry for about 2 to 4 minutes, turning once, until the coating is lightly golden and crisp. Drain on a wire rack or paper towels.6 Step 6: Place 2 cubes in each shallow bowl, pour the warm broth around the base of the tofu rather than over the top, and top with daikon, ginger, scallion, and bonito flakes or shichimi if using. Serve immediately.getsaucepan.com/r/414fecb0-0b6c-5f47-b775-c67172cdbdf0
Cook this in Saucepan Agedashi Tofu as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
