How to Make Agedashi Tofu (Deep Fried Tofu Recipe) 揚げ出し豆腐 作り方レシピ

Agedashi tofu, 揚げ出し豆腐 – is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top.

Ingredients for Agedashi Tofu (serves 2) 揚げ出し豆腐の作り方 字幕表示可
300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chile Pepper

- Sauce -
150ml Kombu & Bonito Dashi Stock (5.07 fl oz)
(Watch our "Mizore Nabe" video to make dashi stock from scratch or use packaged dashi)
2 tbsp Soy Sauce
2 tbsp Mirin