Agedashi Tofu Recipe

Step 1

Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Heat the water on low without letting it come to a boil. Remove the kombu, add the bonito flakes, and bring to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes. Strain out the bonito flakes. You can make this dashi in advance and even freeze it.

Step 2

Dry the tofu by draining as much water out as possible. Surround the tofu with paper towels, and top with a book or plate to add even pressure and draw the water out. Let it sit for 30 minutes.

Step 3

In the meantime, finish making the sauce. Add the 24-30 oz. of dashi (the seaweed liquid made in step 1), mirin, and soy sauce to a saucepan. Heat over medium heat until it comes to a boil. Reduce to low. Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the sauce.

Step 4

Cut the tofu into 1.5-2 inch blocks. I usually get 9-12 out of each of my 1 lb. blocks, depending on the brand of tofu.

Step 5

Heat 1/4-inch of oil in your non-stick fry pan.

Step 6

Roll the tofu in flour, and fry over medium heat for 2 minutes per side. You only need to cook 4 sides.

Step 7

Serve by splitting the tofu across 4 individual bowls. Pour the broth into the bowls. Garnish with the grated ginger, scallion slices, and seaweed.