Agedashi Tofu

Name: Agedashi Tofu
Prep time: 40 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Japanese Menu
Ingredients: Firm Tofu — 1 block; Potato Starch — To coat; Dashi — 150 ml; Sugar — 10 g; Cooking Sake — 5 ml; Soy Sauce — 30 ml; Mirin — 10 ml; Daikon Radish — To taste; Potato Starch — 2 tsp; Water — 50 ml; Shishito Peppers — To taste

This exquisite agedashi tofu features cubes of firm tofu encased in a perfectly crispy potato starch coating, served submerged in a velvety, flavourful dashi-based sauce known as mizore ankake. Topped with grated daikon radish that resembles soft, freshly fallen snow, this traditional Japanese appetiser offers a beautiful contrast between the delicate, creamy interior and the savoury, umami-rich sauce, making for a truly sophisticated and comforting meat-free dish.

Cuisines

Cooking Instructions

Preparation: 40 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

For the best results, use firm tofu and not silken, as it must be pressed with a light weight for 30 minutes to remove excess moisture; this is critical for achieving a crispy exterior when fried.

The sauce, known as mizore ankake, uses grated daikon radish to create a texture and appearance like sleet or snow, providing a refreshing, slightly sweet counterpoint to the savoury umami-rich dashi base.

When adding the potato starch slurry to thicken your sauce, ensure you mix it immediately before pouring; potato starch tends to settle quickly, and adding it while separated can result in uneven thickening.

While shishito peppers are a traditional and flavourful addition to the pan, feel free to substitute them with mild bell peppers or omit them entirely if you prefer a simpler focus on the tofu.

The sauce should be served warm, and the tofu should be fried just before assembly, ensuring that the coating remains crisp and the contrast between the hot, crunchy outside and the tender, warm inside is perfectly maintained.

Prepare Tofu
Drain the firm tofu, place it on a paper towel-lined tray, add a light weight to the top, and leave it to press for 30 minutes to remove excess liquid before cutting into uniform squares.

Make Sauce
Combine dashi, sugar, cooking sake, soy sauce, and mirin in a saucepan, bring to a simmer, add the grated daikon radish, and thicken with a potato starch slurry mixed with water.

Coat Tofu
Toss the pressed tofu squares thoroughly in potato starch, ensuring every side is well-coated, and gently wipe away any excess powder to prevent clumping.

Fry Tofu
Heat grapeseed oil in a frying pan over medium-high heat, fry the tofu squares until golden brown on all sides, adding peppers halfway through, and drain on a rack.

Serve
Arrange the crispy fried tofu in a bowl, ladle the hot mizore ankake sauce generously over the top, and serve immediately while the exterior remains perfectly crisp.