Agedashi Tofu

Soak the dried shiitake in the warm water for about 15-20 minutes.
While the shiitake mushrooms are soaking, we recommend preparing your toppings ahead, so they are ready for serving while the tofu is warm. Finely slice the green onions, and peel and grate the daikon radish.
Squeeze out the water form the daikon radish using your hands and make a round shape.
Once the shiitake dashi is ready, gently squeeze out excess water from the shiitake mushrooms and strain the stock through a fine sieve to remove small particles or impurities from the mushrooms.
Prepare the Tsuyu by combining the shiitake dashi, soy sauce, and mirin in a small pot.
Bring the mixture to a gentle boil, let the broth cook for 2-3 minutes, and then turn off the heat. Season with a pinch of salt, and if desired, add a little sugar, ensuring it dissolves before serving. Set aside.
Remove any excess water from the tofu block. You can do this by wrapping it in a paper towel and gently applying some pressure.
Cut your tofu block into 2 or 3 medium-sized square pieces. You can cut it into smaller cubes if serving this dish to more people.
Coat the tofu thoroughly with potato starch, ensuring an even and well-coated surface. Use a baking brush to remove any excess coating, including small lumps, for a smoother finish.
Add vegetable oil to a small frying pan and heat it to medium heat.
When the oil is hot enough, carefully place the tofu, allowing it to cook for a couple of minutes. The goal is a crispy coating without browning. Ensure even cooking by turning the tofu to cook on all sides.
When the tofu is ready, place it on kitchen paper to remove any excess oil.
Transfer the crispy tofu to a serving bowl and pour the Tsuyu.
Garnish the tofu with the daikon radish, green onions, and crispy shallots. Serve and enjoy.

Ingredients

Instructions

Notes

Nutrition