Agedashi Tofu (揚げ出し豆腐)

Name: Agedashi Tofu
Total time: 27 min
Yield: 4
Cuisine: Japan
Ingredients: 650 g firm tofu; 100 g daikon radish; 15 g ginger; 3 g katsuobushi; 2 tbsp soy sauce; 2 tsp sugar; 200 ml water; to taste flour; to taste vegetable oil

Japan

Crispy pieces of firm tofu, deep-fried, served in a fragrant dashi‑based sauce with soy sauce, sugar and katsuobushi. The dish is garnished with fresh grated daikon radish and ginger, adding bright texture and aroma.

Ingredients

650 g firm tofu
100 g daikon radish
15 g ginger
3 g katsuobushi
2 tbsp soy sauce
2 tsp sugar
200 ml water
to taste flour
to taste vegetable oil

Steps

Pour water into a pot, add soy sauce, sugar, and katsuobushi. Bring to a boil, remove from heat, and strain through a colander placed over a kitchen towel to obtain a clear broth.
Grate the daikon radish and ginger on separate graters, holding them at an angle to preserve the fibers. Place the grated daikon in a colander and let excess moisture drain (do not squeeze).
Cut the tofu into 4 pieces, obtaining chunks about 4 × 5 cm and approximately 4 cm high. Leave them in a wide, flat colander to drain moisture.
Heat vegetable oil in a pan to about 180 °C, with a depth of about 4–5 cm. Sprinkle a little flour onto a tray. Pat the tofu pieces dry with a clean towel, then coat each piece in flour and shake off excess.
Place the coated tofu pieces into the hot oil (one at a time) and fry for about 1 minute until they become lightly golden‑brown.
Remove the cooked pieces and place them in a deep plate.
Top the tofu with grated daikon radish and ginger. Warm the prepared sauce (dashi broth) and drizzle it over the tofu. Serve immediately.
Serve the dish hot.