Agedashi Dofu — Crisp Tofu in Dashi Broth

Name: Agedashi Dofu — Crisp Tofu in Dashi Broth
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz firm silken tofu, drained; ½ cup potato starch; 3 cups neutral oil, for frying; 1½ cups dashi; 3 tbsp soy sauce; 3 tbsp mirin; 3 tbsp grated daikon; 1 tsp grated ginger; 2 scallions, sliced thin; 2 tbsp bonito flakes

Crisp on the outside, custard inside, and drowned on purpose.

🍽️ Japanese ⏱️ 25 min prep · 15 min cook 👥 Serves 2 📊 Home Cook

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Ingredients

14 oz firm silken tofu, drained
½ cup potato starch
3 cups neutral oil, for frying
1½ cups dashi
3 tbsp soy sauce
3 tbsp mirin
3 tbsp grated daikon
1 tsp grated ginger
2 scallions, sliced thin
2 tbsp bonito flakes

Method

Press the tofu between paper towels under a light plate for 20 minutes, changing the towels once. Wet tofu and hot oil is a genuinely dangerous combination.
Simmer the dashi, soy sauce, and mirin together for 2 minutes, then keep it warm.
Cut the tofu into eight blocks and dredge each one in potato starch right before frying — coat too early and the starch turns to paste.
Fry at 350°F (175°C) for 3–4 minutes, turning once, until the coating is pale gold and firm to a chopstick tap. Drain on a rack, not paper.
Set two blocks in each shallow bowl, pour the hot broth around them so the tops stay crisp, and top with squeezed daikon, ginger, scallions, and bonito flakes.

date-nightcomfort

Cooking a protein? Check safe internal temperatures in our food safety guide before serving.