Deep fried tofu in a dashi base broth. This katsuobushi dashi is the perfect bath for my perfectly fried, fluffy tofu. You may even want to call them agedashi tofu pillows. And I’m showing you my simple method for making your own dashi.
- 2 blocks firm tofu ~2 lbs.
- all-purpose flour for dredging
- flavorless oil like sunflower seed, canola, or vegetable
- 2-3 inches fresh ginger grated
- 4 scallions thinly sliced
- nori seaweed optional, for garnish
- 24-30 oz. katsuobushi dashi recipe and ingredients below
- 5 fl oz. mirin
- 3 fl oz. soy sauce
- 3 tsp arrowroot powder
- 2 tbsp water
- 4 cups water
- 10 g kombu seaweed
- 10 g dried bonito flakes (katsuobushi) or sub with dried shitake mushrooms for vegan option
- Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Heat the water on low without letting it come to a boil. Remove the kombu, add the bonito flakes, and bring to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes. Strain out the bonito flakes. You can make this dashi in advance and even freeze it.
- Dry the tofu by draining it, surrounding it with paper towels, and adding a book or plate on top of it. Let it sit for 30 minutes.
- In the meantime, make the sauce. Add the 24-30 oz. of dashi, mirin, and soy sauce to a saucepan. Heat over medium heat until it comes to a boil. Reduce to low. Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the sauce.
- Cut the tofu into 6-9 pieces per block. I usually get 9 out of each of my 1 lb. blocks.
- Heat 1-inch of oil in your fry pan.
- Roll the tofu in flour, and fry over medium heat for 3-4 minutes per side. You only need to cook 2 sides.
- Serve by splitting the tofu across 4 individual bowls. Pour your broth into the bowls. Garnish with the grated ginger, scallion slices, and seaweed.
Have you had agedashi tofu before?
I was once told you can tell how good a Japanese restaurant is by their agedashi tofu. Since then, I am always on the lookout for the best I can find. Plus, I’m always looking for new tofu recipes!
On our trip to Japan I learned how to make the best dashi, and I am here to share with you my favorite way to use it.
Is agedashi tofu vegetarian or vegan?
Not this recipe, but it can easily be made vegan. The broth in this recipe is made with bonito flakes, which are from fish. However, if you would like to make this dish vegan, you can replace the bonito flakes with dried shiitake mushrooms. Either way you go, this agedashi tofu recipe is perfect for a healthy weeknight dinner.
What does “agedashi” mean?
Agedashi means lightly deep-fried tofu. You just fry it until it turns golden brown. That is what keeps the tofu pillowy.
Looking for more tofu recipes for healthy weeknight dinners?
I love using tofu for many reasons. First, it has a long shelf life in the refrigerator so I don’t have to worry about it going off. Second, it’s a healthy protein alternative making it a great healthy weeknight dinner. Also, it cooks quickly. And finally, I just love adaptable it is to different flavors! Agedashi tofu is just one of the many ways we like to enjoy tofu at our house. So if you’re looking for my favorite tofu recipes, they can be found here.