Eggless Agedashi Tofu
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Learn more →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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