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NeverFeeds AU Recipes

Agedashi Tofu

with Warm Dashi Broth & Daikon

Tofu ⏱ 25 min Easy Small saucepan · Shallow frying pan · Paper towel · Serving bowls

Delicate tofu in a crisp potato-starch shell, sitting in warm savoury dashi broth. Serves 2–3 as a starter.

Cooking for people — ingredients update automatically

Ingredients (for 3)

Pantry basics not counted above: neutral oil for shallow frying. Allergens: Soy; fish if using traditional dashi/bonito.

Method

  1. Drain gently

    Wrap tofu in paper towel and leave for 10 minutes to remove excess surface moisture. Cut into 6–8 large cubes.

  2. Make broth

    Bring dashi, soy, mirin and sugar to a gentle simmer for 2 minutes. Keep warm.

  3. Coat

    Pat tofu dry again and coat lightly in potato starch immediately before frying.

  4. Fry

    Heat about 1 cm oil over medium-high. Fry tofu for 1–2 minutes per side until the coating is pale golden and crisp. Drain briefly.

  5. Serve

    Divide tofu between shallow bowls, pour warm broth around — not directly over — the tops, and finish with daikon, spring onion, ginger and bonito if using.

Vegetarian swap: Use kombu-shiitake dashi and skip bonito flakes.