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
- ½ 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 1½" cubes
- 1 cup potato starch or cornstarch
- ¼ cup sliced scallions
- ¼ 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 4–5 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 2–3 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.