Agedashi Tofu (Agedashi Dofu)
Photo: Megwoo at English Wikibooks, Public domain
Agedashi tofu is a Japanese dish of fried soft tofu served in a hot dashi broth. The thin starch coating turns crisp in the oil, then softens at the edges as it soaks up the sauce, while the inside stays custardy. The broth is only dashi, soy sauce and mirin, so the toppings matter: sharp grated daikon, ginger and green onion cut through the richness. It is eaten with chopsticks.
Instructions
Cut the tofu into rectangular pieces about 1 inch thick. Lay the pieces on a rack lined with paper towels and let them drain for 10 to 15 minutes, then swap the paper and turn the slices over.
Combine the dashi, light soy sauce and mirin in a pan and bring to a boil. Turn off the heat and set the sauce aside.
Spread starch on a plate, set the tofu on it, and sprinkle more starch over the top so every side is coated.
Heat the oil for deep frying to 355°F (180°C). Pat off any loose starch from the tofu before frying.
Slide the tofu into the oil one piece at a time, without crowding the pan, since the tofu cools the oil. Fry until golden, turning once.
Lift the tofu out and drain it briefly on paper towels.
Arrange the tofu in a dish and pour the hot sauce over it. Top with a mound of grated daikon, a little grated ginger and the sliced green onions.
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