Japanese Agedashi Tofu
Japanese Agedashi Tofu is a simple but delicious way to enjoy silken tofu! It's fried tofu served in a flavorful, savory broth. All you need are a handful of ingredients, and 15 minutes to make this tofu dish.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: 15-minute recipe, tofu recipe, vegan
Servings: 2 people
- 1 block (400g) silken firm tofu see Ingredient Notes
- 2 tbsp potato starch
- 1 tbsp cake flour
- sesame oil for shallow frying (you'll need enough oil to cover the entire bottom of the skillet)
for the broth
- 200 ml water
- 1/2 tsp Japanese soup stock granule
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- potato starch slurry mix 1/2 tbsp water and 1/2 tbsp potato starch
for garnish
- 1/2 tbsp grated ginger
- 1 tbsp finely chopped green onions
Drain the tofu and cut it into 8 equal pieces. Pat dry with paper towels and set aside.
In a shallow dish, mix potato starch and cake flour. Coat each tofu piece well with the flour mixture.Tip: don't let it sit too long after you coat the tofu in potato starch and flour. It can become soggy and wet. It's best to fry the tofu right after applying the coating. Heat sesame oil in a skillet. Carefully place the tofu pieces in the oil, making sure not to overcrowd the skillet. Fry on medium heat for about 2-3 minutes on each side, or until golden brown. Carefully remove tofu from the oil and drain on a paper towel or a wired rack.
In a separate saucepan, combine the ingredients for the broth. Simmer until the broth slightly thickens.
Place the fried tofu pieces in a serving dish and pour the hot broth mixture over them. Garnish with finely chopped green onions and grated ginger. And ENJOY!