📝 About This Recipe
While traditionally served piping hot, this cold adaptation of the Japanese classic Agedashi Tofu offers a sophisticated play on textures and temperatures. Silken tofu is lightly fried to create a delicate, porous crust that captures a chilled, savory dashi broth, transforming it into a refreshing summer appetizer. The contrast between the golden, velvety exterior and the icy, umami-rich sauce makes this dish a true masterpiece of Japanese home cooking.
🥗 Ingredients
The Tofu Base
- 2 blocks Firm Silken Tofu (approximately 14oz each, drained)
- 1/2 cup Potato Starch (Katakuriko) (for dredging; cornstarch can be substituted)
- 2 cups Neutral Oil (such as grapeseed or vegetable oil for shallow frying)
The Chilled Tsuyu Sauce
- 1.5 cups Dashi Stock (kombu and bonito based preferred)
- 3 tablespoons Mirin (sweet Japanese rice wine)
- 3 tablespoons Usukuchi Soy Sauce (light-colored soy sauce to keep the broth clear)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
Aromatic Garnishes
- 3 inch piece Daikon Radish (peeled and finely grated)
- 1 inch knob Fresh Ginger (peeled and finely grated)
- 2 stalks Green Onions (thinly sliced into rounds)
- 1 handful Katsuobushi (dried bonito flakes)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 piece Myoga (Japanese Ginger) (optional, julienned for extra freshness)
👨🍳 Instructions
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1
Begin by preparing the Tsuyu sauce. In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat for 2 minutes to cook off the alcohol in the mirin.
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2
Remove the sauce from heat and pour it into a shallow heat-proof container. Once it reaches room temperature, place it in the refrigerator for at least 2 hours until thoroughly chilled.
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3
Prepare the tofu by cutting each block into 4-6 equal cubes. Place the cubes on a plate lined with several layers of paper towels.
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4
Place more paper towels on top of the tofu and let it sit for 15-20 minutes. This 'pressing' step is crucial to remove excess moisture so the starch adheres properly and the tofu doesn't splatter in the oil.
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5
While the tofu drains, grate the daikon radish and ginger. Lightly squeeze the grated daikon to remove excess bitter liquid, then shape it into four small decorative mounds.
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6
In a heavy-bottomed pot or deep skillet, heat the neutral oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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7
Just before frying, dredge each tofu cube in the potato starch, coating all sides evenly. Shake off any excess; the coating should be thin and translucent, not thick and cakey.
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8
Carefully lower the tofu into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy tofu.
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9
Fry for 2-3 minutes, turning occasionally, until the exterior is light golden and crisp. The starch coating will remain relatively pale compared to flour-based batters.
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10
Transfer the fried tofu to a wire rack or paper-towel-lined plate to drain for 1 minute.
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11
Allow the tofu to cool to room temperature. For the best 'cold' experience, you can place the fried tofu in the refrigerator for 15 minutes, though many prefer the contrast of room-temperature tofu with ice-cold sauce.
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12
To assemble, place 2-3 pieces of tofu into individual chilled serving bowls.
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13
Carefully pour the ice-cold Tsuyu sauce around the base of the tofu, filling the bowl until the tofu is submerged about halfway.
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14
Top each tofu cube with a mound of grated daikon, a small dollop of grated ginger, and a sprinkle of green onions.
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15
Finish with a pinch of bonito flakes and Shichimi Togarashi. Serve immediately while the coating still retains a hint of its crispness against the cold broth.
💡 Chef's Tips
Always use Potato Starch (Katakuriko) rather than flour for the most authentic, silky-yet-crisp texture. Pressing the tofu is non-negotiable; if the tofu is too wet, the starch will turn into a gummy paste instead of a crisp shell. Use Usukuchi (light) soy sauce to maintain the beautiful, clear golden color of the dashi broth. If you want an extra-cold experience, place your serving bowls in the freezer for 10 minutes before plating. Don't let the fried tofu sit in the sauce for too long before eating, or the delicate crust will become overly soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo sake to complement the clean umami flavors. Serve alongside a bright Sunomono (cucumber salad) for a refreshing multi-course vegetarian lunch. Accompany with a bowl of cold Soba noodles for a complete summer meal. A side of lightly pickled ginger or Tsukemono adds a wonderful acidic crunch to the meal.