Agedashi Tofu

Colder weather means warm soup-based dishes – today, I show you how to make agedashi tofu, which is actually called agedashi dofu (with a “d” instead of a “t”) in Japan. I think in the States, they say “tofu” so it’s easier to understand.  

It’s a common appetizer dish in many sushi and teppanyaki restaurants here, as well as at most izakayas (Japanese pubs) both in the US and in Japan. Agedashi tofu is a common dish – soul food in a way – simple and perfect. 

Agedashi tofu is so easy to make, and very economical as well. Full of proteins and other nutrients, the addition of grated daikon radish (daikon oroshi) and ginger to the broth just before eating adds extra fiber and vitamins to make this a wonderfully warming dish that’s perfect by itself or with some rice (though I tend to eat it alone, since the coating provides a little carb-y chew to the dish).  

There is another version of agedashi tofu, which makes a much crispier coating, perfect for a thicker sauce rather than this light dashi broth version. I’ll be sure to link to that episode here soon. 

I hope you try making this at home during the colder months – it’s absolutely sure to warm your heart, body, and soul. 

Ingredients

• 1/2 block firm tofu 
• Katakuriko (Japanese potato starch) for coating 
• Vegetable (or other neutral) oil for frying 
• 1/2 Cup Hontsuyu / Mentsuyu concentrated soup base 
• 1-1/2 Cup Water 
• 2-3 Tbsp Daikon radish, grated 
• 1 Tbsp Ginger, grated 
• 1 Tbsp Green onions / scallions, finely chopped 

Directions

Cut half a block of firm tofu into four pieces (Extra firm will be too firm; soft will fall apart; err on the side of extra firm if regular firm is not available). 

Wrap cut pieces of tofu in paper towels, then press for about 20 minutes with a baking sheet and weights (I used a glass mixing bowl, but you can use whatever is handy; just make sure the weight is evenly distributed). After 20 minutes, remove the tofu from paper towels. 

Coat tofu pieces with katakuriko (Japanese potato starch), and tap off excess. 

Fry coated tofu pieces in about half an inch of cooking oil until light golden brown. Turn once – you should have enough oil in the pan to not have to turn the tofu pieces on their sides. 

Place cooked pieces of tofu on some paper towels to absorb excess oil. 

In a saucepan, combine Hontsuyu / Mentsuyu concentrated soup base and water, and bring to a simmer. If soup base is not available, you can make it from scratch using soy sauce, mirin, sake, and dashi powder. 

Place broth in a serving bowl, add the tofu, and garnish with grated daikon radish, grated ginger, and chopped green onions / scallions to your liking. Enjoy!