Agedashi Tofu | Deep Fried Tofu
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Ingredients
  • FOR TOFU:
  • 2 blocks momen tofu (regular firmness); I use soft tofu
  • 3 to 4 tablespoons cake flour
  • 3 to 4 tablespoons potato starch
  • daikon oroshi (grated Japanese radish)
  • grated ginger
  • Green onions, chopped (for garnish)
  • Canola oil for frying
  • FOR TOFU DASHI
  • 1 cup dashi (see Recipe page for my homemade dashi)*
  • 3 tablespoons shoyu (soy sauce)
  • 2 tablespoons mirin
Instructions
  1. Set the tofu on paper towels for 15 minutes and drain. The tofu can also be placed in a colander. Cut into 8 pieces.
  2. Dip tofu in flour. Remove excess.
  3. Heat oil to 375 °F. While the tofu is frying, don't move the tofu in the oil as the skin of the agedashi tofu will easily come off. Allow it to fry until slightly golden. Remove from oil, and drain for a minute or two. Return the tofu to the oil and fry until it's golden or floats to the top and the corners are rounded.
  4. In a small pot, add the sauce ingredients together and simmer. Place tofu in platter and add daikon oroshi and ginger on top. Drizzle with the tofu dashi.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/08/16/agedashi-tofu/