Agedashi Tofu

Ingredients

Instructions

1. 1

   Drain the firm tofu, wrap it in a clean towel or paper towels, and place a light weight on top for 10 minutes to remove excess moisture. Meanwhile, grate the daikon and gently squeeze out some liquid, finely slice the scallion, and finely grate the ginger. This moisture control helps the coating stick and reduces oil splatter.

2. 2

   In a small saucepan, combine the kombu dashi, soy sauce, mirin, and sugar. Bring just to a simmer over medium heat, stirring to dissolve the sugar, then immediately lower the heat and keep the broth warm without boiling hard so the flavor stays clean and balanced.

3. 3

   Cut the pressed tofu into 6 equal pieces. Pat the surfaces very dry, then dust each piece evenly with the plain flour, shaking off any excess. A thin, even coating gives the classic delicate crust rather than a heavy batter.

4. 4

   Heat the neutral oil in a small deep saucepan to 170-175°C. Fry the tofu pieces in 2 batches for 2-3 minutes per batch, turning once, until pale golden and lightly crisp. Do not overcrowd the pan or the oil temperature will drop and the coating will soften.

5. 5

   Lift the fried tofu out and drain briefly on a rack or paper towels for about 1 minute. The crust should feel lightly crisp while the center remains tender.

6. 6

   To serve, place 3 pieces of tofu in each bowl. Pour the hot tentsuyu broth around the tofu rather than directly over the top to preserve some crispness. Finish with grated daikon, sliced scallion, and grated ginger, and serve immediately while the contrast of crisp crust and warm broth is at its best.

Nutrition per serving

Notes

• •If you can find potato starch or katakuriko, it is more traditional than flour and gives a lighter, crisper finish; this version uses flour to match the requested ingredients.
• •Use firm tofu rather than silken for easier handling in a 30-minute recipe; very soft tofu is delicious but more fragile to fry.
• •Leftover frying oil can be cooled, strained, and reused for other savory dishes.
• •Serve with steamed rice and a simple spinach or cucumber side for a complete meal.

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