Agedashi Tofu

Agedashi Tofu
2 blocks medium silken tofu
cut into 1.50" cubes
1/2 cup cornstarch (or potato starch)
rice bran oil for deep frying
3 Tbsp ginger
2 Tbsp hon-dashi
(instant dashi granules)
1 tsp rice wine vinegar
1 qt water
20 gm konbu (dried seaweed)
or one large sheet
4 Tbsp soy sauce
3 Tbsp sake
2 Tbsp mirin
3/4 Tbsp granulated sugar
1/2 whole daikon radish
4 whole scallions
thinly sliced
1/4 cup bonito flakes
  • Fry pot and basket
  • Fryer oil
  • Chinoise
For the Tofu
Soak the tofu in warm salty water for 5 – 10 minutes. Drain and arrange cubed tofu on paper towels to absorb excess water. Set aside and let drain until ready to fry. Heat deep fryer to 375F. Toss tofu with cornstarch and immediately drop into the fryer. Fry for about 3 minutes, or until lightly browned. Cook in small batches and remove to a paper towel-lined tray. Season lightly with salt.
For the Dashi Broth
Use a pair of scissors to snip the konbu in a few places. Place konbu and water in a medium-sized pot and bring to a boil over high heat. Once boiling, immediately remove the konbu and discard. Turn off the heat and mix in the ginger, hon-dashi, and all remaining ingredients. Set aside for 20 minutes to infuse before serving. Adjust ingredients to taste.
To Serve
Place a piece of fried tofu in a wok spoon, or small serving dish. Pour over a small amount of dashi and garnish as desired.