Agedashi Tofu

A block of tofu with a thin, crispy crust revealing a hot, silky center. The amber sauce coats the bottom of the bowl, releasing marine notes of dashi.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 720
• Protein: 35 g
• Carbs: 38 g
• Fat: 49 g

Ingredients

• 800 g firm tofu ( pressed and cubed )
• 100 g Corn starch ( for coating )
• 1500 ml Peanut oil ( for frying )
• 400 ml dashi stock ( liquid )
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 20 g pickled ginger optional ( minced )
• 2 pinch bonito flakes ( for garnish )

Instructions

1. Drain the tofu

   Wrap the firm tofu in paper towels. Place a weight on top for 15 minutes to extract water. The tofu must be dry to the touch for the crust to adhere.

2. Prepare the tsuyu sauce

   In a small saucepan, combine dashi broth, soy sauce, and mirin. Bring to a boil then turn off the heat. The sauce should be clear and fragrant.

3. Cut and coat

   Cut the tofu into large 4 cm cubes. Roll them in cornstarch. Tap off the excess: you want a white veil, not a thick layer.

4. Fry the tofu

   Heat peanut oil to 170°C. Drop the cubes in. The skin should become crispy and slightly rigid without browning excessively. Drain on a rack.

5. Final plating

   Place the cubes in a shallow bowl. Pour the hot sauce around the sides without wetting the top. Garnish with sliced green onion, pickled ginger, and bonito flakes that dance with the heat.

Chef's tips

• The secret is in drying the tofu: if it's wet, the starch becomes gummy and the crust will never be crispy.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the tofu will absorb fat instead of searing.

Storage

Consume immediately. The tofu loses its crunch as it cools in the sauce.