Agedashi Tofu

Ingredients

• 1 block (16-ounces) super firm tofu
• 1 tsp Hondashi (dashi stock flakes)
• 1 tbs mirin
• 1 tbs soy sauce
• ½ tsp salt
• 1 C water
• ¼ C potato starch
• 1 C oil
• ¼ C bonito flakes
• 4 scallions, chopped
• 2-inch piece of ginger, grated

Directions

1. Make Sauce: In a small pot, combine water, dashi flakes, mirin, soy sauce, and salt. Simmer on low 10 minutes, then cover and remove from heat.
2. Prep Tofu: Pat super-firm tofu dry. If using extra-firm, press for 15 minutes to remove excess moisture.
3. Coat: Cut tofu into 6 large pieces and coat evenly with potato starch.
4. Fry: Heat oil in a deep skillet over medium-high. Fry tofu 6 minutes per side until golden brown.
5. Drain: Remove tofu and rest on a wire rack.
6. Serve: Spoon sauce into bowls, top with tofu, and garnish with scallions, bonito flakes, and grated ginger.

Chef's Notes

• Super‑firm tofu (such as Sprouts super‑firm) is too dense for this recipe and produces the wrong texture. Aim for a balance between soft and firm tofu. Some experimentation may be needed to find the ideal consistency.
• Ensure the tofu is very dry to avoid a tough crust. Pat dry well and consider letting cut pieces air-dry on a rack, either in the refrigerator or at room temperature.
• Dust lightly with potato starch. A thin coating is sufficient, but more is not better and can lead to a tough and unpleasant crust

The Gumbo Page