Agebitashi - Deep-Fried Tofu in Savory Dashi

Ingredients

Firm tofu

1 block (14 ounces), cut into bite-sized cubes

Vegetable oil

for deep-frying

Dashi stock

2 cups (can use instant dashi or homemade)

Soy sauce

1/4 cup

Mirin

2 tablespoons

Sugar

1 tablespoon

Fresh ginger

1 tablespoon, grated

Green onions

2, finely chopped (for garnish)

Sesame seeds

2 tablespoons, toasted (for garnish)

Instructions

1. Begin by draining the tofu and pressing it gently between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
2. In a deep pan or pot, heat enough vegetable oil for deep-frying over medium-high heat.
3. Carefully add the tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry until the tofu is golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the tofu and drain on paper towels.
4. In a separate pot, combine the dashi stock, soy sauce, mirin, sugar, and grated ginger. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
5. Once boiling, reduce the heat and gently add the deep-fried tofu cubes to the pot. Allow the tofu to simmer in the broth for 10 minutes, absorbing the flavors.
6. To serve, transfer the tofu to a serving dish and garnish with the chopped green onions and toasted sesame seeds.