Agedashi Tofu

Name: Agedashi Tofu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g tofu; 3 tbsp potato starch; 200 ml tentsuyu; 1 handful grated daikon; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Agedashi Tofu is a beloved staple in the realm of izakaya dining, where it is crafted with a deft hand and shared among friends over casual conversation. This home version captures the essence of its origins, bringing the flavors and textures of the izakaya table to your own kitchen. Here, the salt is judged by hand, and the tofu is treated with generous care, creating a dish that welcomes sharing.

The dish offers a delightful contrast of textures: the tofu is lightly coated in potato starch, providing a crisp exterior that gives way to a silky interior. Bathed in tentsuyu and adorned with grated daikon and scallions, each bite is a harmonious blend of savory and fresh, inviting you to relish its simple yet profound flavors.

Ingredients

400 gtofu
3 tbsppotato starch
200 mltentsuyu
1 handfulgrated daikon
2scallions
to tastefine sea salt

Method

Begin by preparing the tofu. Drain the 400 g tofu and gently pat it dry with a clean kitchen towel to remove excess moisture. Cut the tofu into bite-sized cubes, approximately 3 cm each side. Set these aside on a plate lined with a paper towel to absorb any remaining moisture.
Next, prepare the garnishes and sauce. Grate a handful of daikon radish and thinly slice the 2 scallions. Set these aside separately. Pour 200 ml of tentsuyu into a small saucepan and warm it over low heat, ensuring it doesn't boil, just enough to be warm when serving.
Coat the tofu cubes evenly with 3 tbsp of potato starch. Place the starch in a shallow dish and gently roll each tofu cube in the starch, ensuring all sides are covered. This will create a crispy exterior when fried.
Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. You need enough oil to submerge the tofu cubes halfway. Once the oil is hot enough, test by dropping a small piece of starch-coated tofu into the oil; it should sizzle immediately.
Carefully add the tofu cubes to the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Fry the tofu until the exterior is golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the tofu and drain on a paper towel-lined plate.
Once all the tofu is fried, sprinkle them lightly with fine sea salt to taste. This enhances the flavor and adds a subtle seasoning to the crispy exterior.
To serve, arrange the crispy tofu cubes on a serving plate. Top with the grated daikon and sliced scallions. Pour the warm tentsuyu over the tofu or serve it on the side as a dipping sauce. Enjoy the Agedashi Tofu immediately while the contrast between the crispy exterior and the soft interior is at its best.