Citric Acid Free Agedashi Tofu

Total time1 hr 10 min

Prep time20 min

Cook time20 min

4.5

(6)

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Ingredients

4 servings

For the tofu

1 block (14 oz) soft or silken tofu
½ cup potato starch
2 cups neutral oil (such as vegetable or canola), for frying

For the tsuyu broth

1 ½ cups dashi stock
3 tbsp soy sauce
3 tbsp mirin

For serving

¼ cup daikon radish, finely grated and lightly squeezed
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (green parts only)
1 tsp katsuobushi (bonito flakes) (optional)

Instructions

1
Drain the tofu and place it on a paper-towel-lined plate. Lay more paper towels on top and set a second plate or light cutting board over it. Let it press for 30 minutes to remove excess moisture — the drier the surface, the crisper the crust.
2
While the tofu presses, combine the dashi, soy sauce, and mirin in a medium saucepan over medium heat. Bring to a gentle simmer, stirring once, until the mirin's alcohol cooks off and the broth smells rounded and savory, about 3 minutes. Remove from heat and keep warm.

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