Easy Japanese Agedashi Tofu Recipe

Ingredients

• 14 ounces silken tofu, drained and pressed
• 1/2 cup cornstarch, for coating
• 2 cups vegetable oil, for frying
• 1 cup dashi stock (homemade or instant)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 green onions, finely sliced
• Grated daikon radish, for garnish
• Katsuobushi (bonito flakes), for garnish

Instructions

1. 1. Carefully cut the drained silken tofu into 1-inch cubes and pat dry with paper towels to remove excess moisture.
2. 2. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it reaches 350°F (175°C).
3. 3. Dredge each tofu piece in cornstarch, shaking off any excess, then carefully lower them into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and crispy.
4. 4. While the tofu is frying, prepare the dipping sauce by combining dashi stock, soy sauce, and mirin in a saucepan and heating until just simmering.
5. 5. Once the tofu is fried, remove it with a slotted spoon and drain on paper towels to remove excess oil.
6. 6. Serve the crispy tofu hot in individual bowls, drizzled with the warm dashi sauce. Top with sliced green onions, grated daikon radish, and katsuobushi.