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Agedashi Tofu Recipe
A delicate but umami-rich clear broth. The contrast between the crispy coating and the soft centre of the tofu is a wonderful thing.
If you can’t get hold of bonito flakes, it will still be tasty without.
100g Firm tofu
3 tbsp potato starch (or cornflour)
Vegetable or peanut oil for frying
(or 500ml water and 1 sachet of instant dashi powder)
1 tbsp soy sauce
1 tbsp mirin
Small piece of Ginger
Pinch of Bonito flakes
1 Spring onion
1. Press the tofu to remove excess water. Do this by wrapping the tofu block in a few layers of kitchen paper and place a small weight on top, leave for 20 minutes.
2. You can either deep fry or shallow fry the tofu. If deep frying, you want the oil at 170c.
Cut the tofu into 2cm cubes and toss them in the potato starch to cover. Fry for a few minutes and then drain and set aside.
3. In a small saucepan, combine the dashi with the soy and mirin and bring to the boil.
4. Pour into soup bowls, place your tofu in the middle and top with sliced spring onions, bonito flakes and grated ginger.
(If you wish to thicken the soup slightly, mix a tsp of potato/cornflour to 1 tbsp cold water and whisk through simmering soup for a few minutes)