Agedashi Tofu

Ingredients

Firm tofu

1 block (14 ounces), drained and pressed

Cornstarch

1/2 cup, for coating

Vegetable oil

for frying

Dashi stock

2 cups (use instant dashi powder if needed)

Soy sauce

1/4 cup

Mirin

2 tablespoons

Daikon radish

1/2 cup, grated

Green onions

2, thinly sliced

Bonito flakes

1/4 cup, for garnish

Instructions

1. Begin by cutting the pressed tofu into 1-inch cubes and pat them dry thoroughly with paper towels to remove excess moisture. This step is crucial for achieving that perfect crispy texture.
2. Evenly dust the tofu cubes with cornstarch, ensuring they are well-coated. This coating will help create a delightful crunch when fried.
3. In a deep pan or pot, heat enough vegetable oil over medium-high heat to submerge the tofu cubes. The oil should reach about 350°F (180°C). Fry the tofu cubes in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides, about 3-4 minutes. Remove the fried tofu and drain on paper towels to remove excess oil.
4. In a separate pot, combine the dashi stock, soy sauce, and mirin. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes to allow the flavors to meld beautifully.
5. Carefully arrange the fried tofu in a serving dish and gently pour the hot dashi broth over the tofu, allowing it to soak up the savory flavors.
6. Garnish with freshly grated daikon radish, sliced green onions, and a generous sprinkle of bonito flakes before serving. Enjoy your Agedashi Tofu while it's hot for the best experience!