- Sylvester (Crackers) Graham born (1794)
- One 14-ounce package regular tofu (momen tofu)
- 1 cup dashi stock*
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 cup cornstarch
- Vegetable oil, for frying
- One 1-inch piece daikon, grated
- 1 scallion, chopped
- Katsuobushi (bonito flakes), for garnish (optional)
- Shichimi (Japanese chile flakes), for garnish (optional)
Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all.
A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss.
Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.
Over the sink, drain the water from the tofu for 5-10 minutes. Cut into 6-8 cubes and transfer to a plate. Microwave on high for 3 minutes. Let cool and dehydrate. In a small saucepan, heat the dashi stock, soy sauce, and mirin over medium heat just until warm. Remove from the sauce from heat and cover with a lid.
In a nonstick frying pan, heat ¼- to ½-inch oil over high heat to 340-350 degrees. Deep fry until golden brown, about 5 minutes. Transfer to a paper towel to drain. Place the tofu in a serving bowl, garnish with grated daikon and scallion, and pour the sauce on top. Garnish with bonito flakes and Japanese chile flakes, if desired.