Agedashi tofu

A nourishing side dish or a satisfying, light main, agedashi tofu is tofu in a light batter and served in a clean-tasting soy sauce broth.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Texture

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 300 g block silken tofu
• ¼ cup finely grated daikon
• vegetable oil, for deep frying
• ½ cup potato starch or cornflour
• 2 thin spring onions, very finely sliced
• 1 tbsp bonito flakes
• ½ tsp shichimi togarashi, to serve

Sauce

• ¼ cup bonito flakes
• 2 tbsp soy sauce
• 2 tbsp mirin

Standing time: 10 minutes

Instructions

1. To drain the tofu, turn it out of the packet onto a double layer of paper towel. Fold the paper to cover the top of the tofu and place a plate on top. Stand for 10 minutes so the weight of the top plate presses down the tofu. Cut into 5 cm blocks. Place the finely grated daikon into a fine sieve and press firmly to remove the excess liquid.
2. Meanwhile, for the sauce, place 250 ml (1 cup) of water in a small saucepan and bring to a simmer. Add the bonito flakes, remove from the heat and stand for 5 minutes. Strain the dashi stock, discard the bonito flakes, then add the soy sauce and mirin to the dashi and bring to a simmer. Turn off the heat and stand.
3. Heat the oil in a saucepan to 180˚C. Gently roll the tofu in the potato starch, shake off the excess and deep fry for about 4 minutes or until crisp. Drain on a wire rack, then transfer to a serving bowl.
4. Pour the sauce over the tofu, then place piles of the daikon, spring onion and bonito flakes on top. Serve with the shichimi togarashi.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Texture

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G