‘Agedashi Tofu’ (aka ‘Agedashidōfu’) is one of the most popular Izakaya dishes. It’s easy to make at home. Use fresh Momen Tofu or medium soft type Tofu for this dish. Chinese style firm Tofu is not suitable. You can achieve crispy outside and soft inside only with medium soft type Tofu. However, you must remove excess water before frying it.
3 to 4 Servings
500g Fresh Momen Tofu *OR medium soft Tofu
Potato Starch Flour
Oil for frying
Grated Daikon Radish
1 Spring Onion *finely chopped
1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
4 tablespoons Soy Sauce
4 tablespoons Mirin
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed.
- Place Dashi Stock, Soy Sauce and Mirin into a saucepan, bring it to the boil, and set aside. *Note: You can make the sauce slightly thick by adding small amount of Potato Starch if you prefer.
- Heat Oil to 180℃. Cut Tofu into about 4-5cm size, coat with Potato Starch, and fry until light golden. Drain on a rack or paper towel.
- Place fried Tofu in a bowl and cover with hot sauce. Serve with grated Daikon Radish and Ginger, and chopped Spring Onion on top.