Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of garlic powder
- 1/4 tsp of onion powder
- 1/4 cup of vegetable oil
- 1 cup of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tbsp of grated ginger
- 2 green onions, thinly sliced
- 1 tbsp of bonito flakes (optional)
- 1 tbsp of sesame seeds (optional)
Special equipment needed:
- Deep-fry thermometer
- Paper towels
1. Drain the tofu and pat it dry with paper towels. Cut it into 4 equal pieces and set aside.
2. In a shallow dish, mix together the cornstarch, flour, salt, black pepper, garlic powder, and onion powder.
3. Coat each piece of tofu in the cornstarch mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully add the tofu to the skillet and fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
6. In a small saucepan, combine the dashi broth, soy sauce, mirin, and grated ginger. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes.
7. To serve, place a piece of tofu on a plate and pour the hot broth over it. Top with sliced green onions, bonito flakes, and sesame seeds, if desired.
Preparation time: 15 minutes
Cooking time: 10 minutes
Oil temperature: 350°F
This recipe serves 4 people.
Calories per serving: 250
Fat per serving: 14g
Protein per serving: 14g
Carbohydrates per serving: 18g
Fiber per serving: 1g
Sugar per serving: 4g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Instead of dashi broth, you can use vegetable broth or chicken broth.
- Instead of mirin, you can use rice vinegar or white wine.
- Add sliced mushrooms to the broth for extra flavor.
- Use different types of tofu, such as silken tofu or extra-firm tofu.
- Add a pinch of red pepper flakes to the broth for some heat.
Tips and tricks:
- Make sure to drain the tofu well before frying to prevent excess oil splatter.
- Use a deep-fry thermometer to ensure the oil is at the right temperature before frying.
- Serve the tofu immediately after pouring the broth over it to prevent it from getting soggy.
Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the tofu in a skillet over medium heat and cook until heated through. Heat the broth separately and pour over the tofu before serving.
Serve the tofu on a bed of rice or noodles for a complete meal. Garnish with additional green onions and sesame seeds for added color and texture.
Green onions, bonito flakes, sesame seeds
This dish pairs well with steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
Steamed rice, udon noodles, stir-fried vegetables
- If the tofu is not crispy enough, make sure the oil is hot enough before frying.
- If the broth is too salty, reduce the amount of soy sauce used.
Food safety advice:
- Use caution when frying the tofu to prevent oil splatter.
- Make sure the oil is at the right temperature before frying to prevent undercooked tofu.
Agedashi Dōfu is a traditional Japanese dish that is typically served as an appetizer. It consists of lightly fried tofu that is served in a hot broth made with dashi, soy sauce, and mirin.
Savory, umami, slightly sweet
Serve hot with a side of steamed rice or noodles.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A