dinner · dairy-free
Agedashi tofu
Crisp potato-starch-coated tofu in a warm dashi broth with daikon and scallion.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Wrap the tofu in paper towels under a plate for 15 minutes, then cut into 6 cubes.
-
2
Simmer dashi, soy and mirin.
-
3
Coat the tofu in starch and fry at 180°C (350°F) until crisp and pale gold, 3 minutes.
-
4
Place in shallow bowls, pour the broth around, and top with daikon, scallion and bonito.
