Agedashi Tofu with Daikon Radish and Ginger

Crispy deep-fried silken tofu in a savory dashi broth, topped with refreshing daikon radish, ginger, and scallions. A classic Japanese comfort food.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.80/serving

Season:

🌸 Spring

Meal Type:

Snack•Soup

Cuisine:

Asian•Japanese

Mood:

Comfort Food•Healthy

Ingredients

Servings

1block (12-16 oz)Silken Tofu(Drained well and patted dry)

£1.80

0.5cupPotato Starch(For coating the tofu)

£0.60

3cupsVegetable Oil(For deep frying)

£3.00

4cupsDashi(Prepared from dashi powder or kombu and bonito flakes)

£3.50

3tablespoonsSoy Sauce(Adjust to taste)

£0.20

3tablespoonsMirin(Japanese sweet rice wine)

£0.50

4inchesDaikon Radish(Grated)

£0.75

1tablespoonFresh Ginger(Grated)

£0.25

2stalksScallions(Finely chopped)

£0.60

Total Cost

£11.20

£2.80 per serving

Instructions

1.
Drain the silken tofu well. Gently press between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
2.
Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C).
3.
Coat each tofu cube thoroughly with potato starch.
4.
Carefully place the tofu cubes into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Turn gently as needed.
5.
Remove the fried tofu with a slotted spoon and place on a wire rack to drain excess oil.
6.
While the tofu is frying, prepare the dashi broth. In a small saucepan, combine the dashi, soy sauce, and mirin. Bring to a simmer and then reduce heat to keep warm.
7.
To serve, place several pieces of fried tofu in a bowl. Ladle the warm dashi broth over the tofu.
8.
Top with grated daikon radish, grated ginger, and chopped scallions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

385 kcal / 1611 kJ

Carbs

24g

9% of RDA

Fat

27g

39% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

7 g

8% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Use high-quality silken tofu for the best texture.

Ensure the tofu is well-drained to prevent it from splattering in the hot oil.

Don't overcrowd the pot when frying the tofu; fry in batches to maintain the oil temperature.

Serve immediately for the crispiest tofu. The tofu will soften as it sits in the broth.

Cooking Equipment

Deep pot or deep fryer

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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