agedashi tofu

Agedashi Tofu is another favorite side dish of our family aside from gyoza. I find it very difficult to choose between them when we eat at Japanese restaurants…which is quite frequent, given my kid’s addiction to ramen.

Both our kids love to eat ramen and if we want them to behave and for us to enjoy a quiet, whine-free meal, feeding them ramen is the best solution. After months of almost having ramen weekly though, I’ve reached the maximum utility (wow, I can still remember my economics theories!) for ramen. I have to order something else or I’ll end up dissatisfied and cranky for the rest of the day:)

I tried Just One Cookbook‘s agedashi tofu recipe and it’s really a great one. The taste is very close to what you would eat at restaurants and so far, all the recipes I’ve tried from her are really yummy. So, if you want to try making some Japanese dishes, check out her site.

I served this with chicken karaage (a post I’ll be sharing soon) just because I’m a cheapskate and don’t want to throw so much oil in just one cooking. It was a tiring dinner preparation but everyone was happy.

We have bonito flakes from our Japan trip, tofu in the fridge and the only thing missing was radish. I don’t see radish in my agedashi tofu when we eat out though, so the first time I made this, I did not put any radish.

The sauce is good for two blocks of tofu and since I still have a lot of bonito flakes left over, I split the sauce and cooked this again the next day. I made it with radish then and honestly, I don’t find any difference with or without the it. We all loved the agedashi tofu and I will definitely make them again.

Agedashi Tofu (Recipe slightly adapted from Just One Cookbook)

  • 1 block (14 oz) silken tofu
  • 1/4 cup corn starch
  • Vegetable oil for deep frying
Sauce
  • 1 cup dashi
  • 2 Tbsp. soy sauce
  • 2 Tbsp. mirin
Toppings
  • 1″ (2.5 cm) daikon radish (optional)
  • 1 green onion/scallion
  • dried bonito flakes
Instructions
  1. Drain the tofu by wrapping with some paper towels and placing a heavy plate or object on top to squeeze the liquid out for a few minutes.
  2. Cut green onion into thin slices. Peel and grate daikon.
  3. Prepare sauce: combine all ingredients in a saucepan and bring to a boil. Turn off heat and set aside.
  4. Remove tofu from paper towels and cut into 8 pieces.
  5. Coat the tofu with corn starch and deep fry until they turn light brown and crispy.
  6. Drain excess oil by placing on a plate lined with paper towels.
  7. To serve, place the tofu on a serving bowl and pour the sauce on the tofu. Garnish with grated daikon, green onion and bonito flakes.