Agedashi tofu was the ultimate best selling appetizer at Tanpopo Noodle Shop. What made this dish so special was the marriage of creaminess of tofu, crunchiness of skin, savory broth and fresh ginger. It is still one of our favorites to make at home. For young eaters, skip the ginger and green onions. Bon appetite!
-Thank you, Doug, Avery, and Eliot Johnson for the hand-made bowls.
Agedashi Tofu
Silken tofu is lightly dusted with corn starch then fried. Serve in warm dashi broth and garnished with freshly grated ginger, chopped scallions, and shredded bonito flakes.
Servings 1
Cost $5-10
Ingredients
- 6 cubes silken tofu 130 gram total
- cornstarch for dusting
- salad oil for deep frying
- 1/2 cup broth
- 1/2 teaspoon freshly grated ginger
- 1/2 sping chopped green onion
- bonito flakes for garnish
Broth
- 1/2 cup dashi
- 2.5 tablespoon mirin
- 2.5 tablespoon soy sauce
Instructions
- Cut tofu into cubes and drain water on a paper towel.
- Heat oil to 375 degrees.
- Make the sauce and keep it warm.
- Pat tofu dry with a paper towel and dust each tofu cubes with cornstarch.
- Deep fry tofu, about 3 minutes.
- In a serving bowl, put fried tofu, ginger and green onion, then pour the broth. Garnish with bonito flakes and serve immediately.
Tried this recipe?Mention @TanpopoStudio or tag #TheJapaneseKitchen!
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