Ingredients Jump to Instructions ↓

  1. Agedashi Tofu Recipe

  2. Adapted from A Cook's Journey To Japan by Sarah Max Feldner

  3. One block soft tofu

  4. Corn starch

  5. Oil for deep frying

  6. Tentsuyu Sauce:

  7. 3/4 cup (185 ml) dashi or Japanese fish stock

  8. 4 tablespoons soy sauce

  9. 3 tablespoons sake

  10. 2 tablespoons mirin

  11. 3/4 tablespoon sugar

  12. Toppings:

  13. Peeled and grated daikon

  14. Peeled and grated ginger

  15. Sliced green onions/scallions

  16. Dried bonito flakes/katsuobushi

Instructions Jump to Ingredients ↑

  1. Cut the tofu into small pieces. Bloat each with paper towels and coat with corn starch. Set aside.

  2. Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. Do not bring to a full boil.

  3. Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown or crispy. Please take note that the corn starch coating will not turn to golden brown easily. Remove the deep-fried tofu and drain the excess oil on a plate lined with paper towels.

  4. To serve, place a few pieces of tofu in a small bowl and pour some tentsuyu sauce on the tofu. Garnish with some grated daikon, chopped scallions and dried bonito flakes. Serve immediately.

  5. Cook’s Note:

  6. You can get my dashi recipe from my Nabe (Yosenabe) post.

  7. If you don’t want to make dashi from scratch, you can use bottled dashi shoyu or dashi soy sauce from Japanese market and add mirin, sake, and sugar to taste to make the stock.


Send feedback