Agadashi Tofu


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  • Serves 6-8

    600g Japanese silken tofu

    potato starch

    vegetable oil to fry

    ¼ daikon radish, grated

    1 tsp ginger, julienne

    bonito flakes

    1 spring onion, sliced

    400ml instant dashi stock

    40ml mirin

    30ml soy

    ½ tsp caster sugar

    20ml cooking sake(optional)


Heat the dashi stock and add the mirin, soy, sugar and sake. Adjust seasoning to taste. Remove tofu from packaging and place on paper towel to  blot dry. Cut into squares and roll generously in potato starch. Heat oil in a deep fryer or wok and gently fry the tofu until  lightly golden. Drain on paper towel. Arrange tofu in a large serving bowl and pour around the dashi stock. Top with grated daikon, ginger, bonito flakes and spring onion.