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Crispy Fried Silken Tofu (Yundubu) with an Easy Soy Sauce Dip





Crispy Fried Silken Tofu (Yundubu) with an Easy Soy Sauce Dip

How to Make Agadashi Dofu: Crispy Outside, Ultra-Soft Inside, with a Quick Homemade Dashi-Inspired Sauce

Enjoy this incredibly comforting dish, served warm in winter or chilled in summer! It’s a Japanese-style fried tofu, known as Agadashi Dofu. While using firm tofu might be easier as silken tofu (yundubu) is delicate, the melt-in-your-mouth texture of fried yundubu is truly special. The exterior is wonderfully crispy, while the interior remains exceptionally soft and creamy. Paired with a simple, homemade soy sauce dip that mimics the flavor of mentsuyu (Japanese soup base) without needing the actual ingredient, this dish requires no other side dishes to be a complete and satisfying meal.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Beans / Nuts
  • Occasion : Everyday
  • Cooking : Deep-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Intermediate

Fried Tofu Ingredients
  • 1 block Silken Tofu (Choose one that holds its shape well, rather than very soft, pudding-like tofu. Firm or frying tofu is also a good alternative.)
  • 2 Tbsp Potato Starch or Corn Starch
  • 2 Tbsp Cake Flour (low-gluten flour)
  • Vegetable Oil for deep-frying (enough to fill the pot about 5cm / 2 inches high)

Quick Soy Sauce Dipping Sauce
  • 1 cup Water (200ml)
  • 45ml Soy Sauce (approx. 3 Tbsp)
  • 30ml Mirin (Japanese sweet rice wine, approx. 2 Tbsp)
  • 1 tsp Sugar
  • A pinch of Salt

Toppings (Optional)
  • Grated Daikon Radish (sufficient amount)
  • Chopped Scallions (sufficient amount)

Cooking Instructions

Step 1

Prepare the Silken Tofu: Place the block of silken tofu on a few layers of paper towels. Gently press to absorb excess moisture. Let it sit for a while until the paper towels have absorbed a good amount of water. Then, carefully cut the tofu into 6 equal pieces. (Tip: Lightly wetting your knife can help prevent the tofu from breaking as you cut.)

Step 2

Grate Daikon and Squeeze: Grate the daikon radish finely using a grater. Squeeze out as much liquid as possible from the grated radish. (Tip: Removing most of the radish’s water will prevent the topping from making the fried tofu soggy.)

Step 3

Dehydrate Tofu in Microwave: Line a microwave-safe dish with a couple of paper towels. Carefully place the cut tofu pieces on top. Cover with plastic wrap, leaving a small vent, and microwave for 2 to 3 minutes. This process removes excess water from the tofu, giving it a firmer, almost pudding-like consistency that’s perfect for frying.

Step 4

Check Tofu Texture: After microwaving, the tofu will appear slightly shrunken and have a denser, smoother texture, similar to a firm custard or pudding. This texture is ideal for coating and frying.

Step 5

Make the Coating Batter: In a bowl, combine 2 Tbsp of cake flour and 2 Tbsp of starch (potato or corn starch). Mix them well. The cake flour contributes to a tender coating, while the starch ensures a crispy finish. This 1:1 ratio creates a delightful balance of textures.

Step 6

Fry the Tofu: Pour vegetable oil into a pot to a depth of about 5cm (2 inches) and heat it over medium heat to around 170°C (340°F). Once the oil is hot, gently place the flour-coated tofu pieces into the oil. Fry for about 2-3 minutes, or until the coating is golden brown and crispy. Remove the fried tofu and place it on a plate lined with paper towels to drain excess oil.

Step 7

Simmer the Dipping Sauce: In a small saucepan, combine 1 cup of water, 45ml of soy sauce, 30ml of mirin, 1 tsp of sugar, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. Cook just until combined and remove from heat. (Tip: Avoid boiling for too long, as the sauce can become too salty or sweet.)

Step 8

Serve and Garnish: Arrange the drained fried tofu pieces on a serving plate. Generously pour the warm dipping sauce over the tofu. Top with the squeezed grated daikon radish and chopped scallions. Serve immediately to enjoy the perfect ‘crispy outside, soft inside’ texture!



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