Agedashi tofu is a quick-to-make Japanese starter or side dish. It’s usually deep fried, but we’ve created this shallow fried version that’s easier to make at home.

Agedashi Tofu Recipe
Serves 4

Vegetable oil
1 block silken tofu – firm
4 tbsp potato flour (potato starch)
1 spring onion, green part only

For the sauce
200ml dashi
2 tbsp Japanese soy sauce
2 tbsp mirin
2 tbsp sake

First, remove the tofu from its box and drain on a plate for about an hour. Then cut into eight equal pieces and set aside.

Next, prepare the sauce. Add the dashi, soy sauce, mirin and sake to a saucepan. Bring to the boil, then turn the heat down to the lowest setting and cover to keep warm.

Then pour the vegetable oil into a frying pan. You’ll need a depth of ¼ – ½ an inch. Heat the oil to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds.

Now lightly coat each piece of tofu in the potato flour and fry in batches, turning to make sure each side of the tofu is cooked. When ready, the potato flour will bubble up and turn a light golden colour – this will only take 30 seconds to a minute on each side. Drain the fried tofu on paper towels.

Arrange the tofu in small, shallow bowls – two pieces in each. Then pour the warm sauce into the base of each bowl. Be careful not to pour the sauce over the top of the tofu, you want it to stay crispy!

Finely slice the green parts of a spring onion and use to garnish.