Agedashi Tofu

 True to the name, here’s a true meatless dish you can enjoy this Monday!



  • 1 (14 oz) regular tofu (Momen Tofu)
  • 4 Tbsp corn starch
  • pure olive oil (for deep frying)

For the Toppings

  • 1 piece green onion
  • 1 inch daikon

For the Sauce

  • 1 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tbsp mirin



  1. Open the tofu package and drain water for 5-10 minutes.
  2. Meanwhile, chop the green onion and grate the daikon.
  3. Put the tofu on a plate. Cut it into 6 to 8 pieces then microwave it for 3 minutes. Let it cool down and dehydrate.
  4. In a small saucepan, cook the dashi stock, soy sauce, and mirin on medium heat. Keep it warm.
  5. In a non-stick frying pan, start heating 1/4  to 1/2 inch of oil on high heat.
  6. Dredge the tofu in the corn starch. When the oil is around 340-350°F, place it gently on the frying pan.
  7. Deep-fry the tofu until it becomes lightly brown or crispy.
  8. Transfer the tofu on to a paper towel to drain the excess oil.
  9. To serve, place the tofu on a serving bowl then pour the sauce on it.
  10. Garnish it with grated daikon (raddish will also do) and green onion


Photo from Wikimedia Commons


cui scene

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