Agedashi Tofu (Japanese Fried Tofu) Recipe

Tofu: Firm tofu is used for its ability to hold shape during frying.

Cornstarch: This helps create a crispy coating on the tofu.

Dashi broth: A Japanese soup stock that adds umami flavor to the dish.

Soy sauce: Adds a salty and savory flavor to the broth.

Mirin: A sweet rice wine that balances the flavors in the broth.

Sugar: Adds a touch of sweetness to the broth.

Vegetable oil: Used for frying the tofu.

Daikon radish: Optional garnish that adds a fresh, slightly spicy flavor.

Green onions: Optional garnish that adds a fresh, mild onion flavor.

When preparing tofu for Agedashi Tofu, ensure it is thoroughly drained to achieve a crispy texture. To do this, place the tofu block between paper towels and set a weight on top, such as a plate or a can, for about 15-20 minutes. This will remove excess moisture, allowing the cornstarch coating to adhere better and the tofu to fry up golden brown and crispy.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a good alternative for frying.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispy coating when frying.

• dashi broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, though it will have a different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• mirin - Substitute with rice vinegar mixed with sugar: Mix rice vinegar with a bit of sugar to mimic the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a slight floral note.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• grated daikon radish - Substitute with grated regular radish: Regular radish can provide a similar texture and mild spiciness.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the tofu to cool completely before storing. This helps maintain its texture and prevents it from becoming soggy.
• Place the cooled fried tofu cubes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. The tofu will remain crispy and flavorful when reheated properly.
• For freezing, arrange the cooled tofu cubes on a baking sheet lined with parchment paper. Ensure they are not touching to prevent clumping.
• Freeze the tofu cubes for about 1-2 hours or until they are solid. This initial freezing step helps maintain their shape.
• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 1 month.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen tofu cubes on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
• Alternatively, you can reheat the tofu in a frying pan with a small amount of vegetable oil over medium heat until crispy and warmed.
• When ready to serve, prepare the dashi broth fresh and pour it over the reheated tofu. Garnish with grated daikon radish and chopped green onions if desired.

• Preheat your oven to 350°F (175°C). Place the leftover tofu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until the tofu is heated through and slightly crispy again.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and re-fry the tofu cubes for a few minutes on each side until they regain their crispiness.

• For a quick microwave method, place the tofu cubes on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tofu cubes in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To reheat the dashi broth, pour it into a small saucepan and heat over medium-low heat until it reaches a simmer. Pour the hot broth over the reheated tofu cubes just before serving.

• Knife: To cut the tofu into cubes.

• Cutting board: A surface to safely cut the tofu.

• Paper towels: To drain the tofu and remove excess oil after frying.

• Mixing bowl: To hold the cornstarch for coating the tofu cubes.

• Frying pan: To heat the vegetable oil and fry the tofu.

• Tongs: To turn the tofu cubes while frying and to remove them from the oil.

• Small saucepan: To simmer the dashi broth, soy sauce, mirin, and sugar.

• Measuring cups: To measure the vegetable oil, dashi broth, soy sauce, and mirin.

• Measuring spoons: To measure the sugar.

• Grater: To grate the daikon radish for garnish.

• Chopping knife: To chop the green onions for garnish.

• Serving bowl: To serve the fried tofu with the hot broth.

• Spoon: To pour the hot broth over the fried tofu.

Prepare ingredients in advance: Drain and cut the tofu ahead of time.

Use a deep fryer: A deep fryer can cook the tofu more evenly and quickly than a pan.

Pre-make the broth: Prepare the dashi broth mixture in advance and store it in the fridge.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid waiting.

Garnish efficiently: Pre-grate the daikon radish and chop the green onions before starting.