The ideal texture for agedashi tofu is crispy on the outside and creamy on the inside. Bonito flakes, or hanakatsuo, are a staple in Japanese cuisine. They are made from the bonito fish that has been dried and fermented.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium
- 1 cup water
- 1⁄2 Tbsp. dried dashi soup stock
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. mirin
- 2 cups peanut oil
- 1 block soft tofu (12 oz.), cut into 1 1⁄2-inch cubes
- 1 cup potato starch or cornstarch
- 1⁄4 cup sliced scallions
- 1⁄4 cup dried bonito flakes
- In a small saucepan, bring the water to a slow boil over medium-high heat. Add dashi soup stock, reduce the heat to medium low, and simmer for 4 to 5 minutes. Add the soy sauce and mirin and simmer for an additional 2–3 minutes. Set aside.
- Heat the oil in a wok to 375°F.
- Blot the tofu dry with paper towels. Pour the potato starch or cornstarch into a shallow dish.
- In batches, toss the tofu into the starch and coat evenly. Gently shake off the excess starch and add to the wok. Fry the tofu until golden brown, approximately 2 to 3 minutes. Drain on plates lined with paper towels. Repeat with the remaining tofu.
- Pour 1 heaping tablespoon of sauce into a bowl. Place 1 or 2 fried tofu cubes in the bowl and top with scallions and bonito flakes. Serve immediately.