Crispy Outside, Silky Smooth Inside: Deep-Fried Silken Tofu (Agedashi Tofu)
How to Make Japanese-Style Deep-Fried Silken Tofu (Agedashi Tofu Recipe) at Home
A delightful Japanese dish where silken tofu is lightly fried to a crisp exterior, served with a rich, savory Agedashi sauce and refreshing grated daikon radish. This recipe uses simple ingredients to create an elegant dish perfect for any occasion.
Main Ingredients- 1 block silken tofu
- 80g daikon radish
- 1 small piece of dried kelp (kombu)
- A little dried seaweed (nori)
- A little green onion (scallion)
- 1/2 cup bonito flakes (katsuobushi)
- 1/2 cup water
- Vegetable oil for frying
Sauce (Tentsuyu)- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/2 tsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/2 tsp sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Have the silken tofu ready in its packaging, wash the daikon radish thoroughly, and trim the kombu, nori, and green onions.
Step 2
Using scissors, finely julienne about 1/4 sheet of nori seaweed. Finely chop some green onions to use as a garnish.
Step 3
Peel the daikon radish and grate it finely using a grater. You don’t need to apply too much force while grating.
Step 4
Place the grated daikon radish in a sieve and gently squeeze out the excess liquid. You can briefly soak the grated radish in water before squeezing to reduce its pungency and achieve a milder flavor and smoother texture. This is called ‘oroshi’.
Step 5
Turn the silken tofu package upside down to easily remove the tofu. Gently press the edges of the container to help the tofu slide out smoothly. You can slightly cut off the corner of the tofu packaging to make removal even easier.
Step 6
Once the tofu is out of its packaging, gently pat it dry with a paper towel and carefully turn it over to shape it. Be gentle to avoid breaking the delicate tofu.
Step 7
Trim off small pieces from each of the four corners of the tofu block. This step helps in achieving a more uniform shape when frying, though it’s optional.
Step 8
Cut the silken tofu into approximately 3 equal pieces. Pat these pieces dry again with paper towels. This is crucial to prevent oil splattering during frying and to ensure a crispier coating.
Step 9
In a pot, combine 1/2 cup of water and the piece of kombu. Bring it to a boil, then immediately turn off the heat and remove the kombu. Add the bonito flakes and let them steep for 3-5 minutes. Strain the liquid through a sieve to create a clear broth. This is the base for the ‘tentsuyu’ sauce. Mix in 1 Tbsp soy sauce, 1 Tbsp mirin, and 1/2 tsp sugar. Gently heat it for a moment, then let it cool completely to prepare the sauce.
Step 10
Heat a generous amount of vegetable oil in a wide pan or pot over medium heat. To check if the oil is ready, insert a wooden chopstick; if bubbles form around it, the oil is sufficiently hot. While the oil heats, lightly coat the dried silken tofu pieces with potato starch or tempura flour, ensuring an even, thin layer. Avoid applying too much starch, as it will result in a thick coating.
Step 11
Carefully place the starch-coated tofu pieces into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature. Fry in batches of 2-3 pieces at a time.
Step 12
Fry the tofu pieces, turning them gently, until they are lightly golden brown and the coating looks crisp and slightly translucent. Once fried to perfection, remove them from the oil and place them on a wire rack or paper towels to drain excess oil.
Step 13
To the completely cooled tentsuyu sauce, add the prepared grated daikon radish (oroshi) and mix well. The oroshi adds a fresh, zesty element to the sauce.
Step 14
Arrange the drained, fried tofu pieces attractively on a serving plate. Generously ladle the prepared tentsuyu sauce over the tofu. Garnish with the finely julienned nori seaweed and chopped green onions. Your delicious Agedashi Tofu is now ready to be enjoyed! It’s best served immediately while warm.
