📝 About This Recipe
This dish is a masterclass in texture, featuring a cloud-like interior of silken tofu encased in a shatteringly crisp, starch-dredged crust. Inspired by Japanese Agedashi Tofu, this version elevates the humble block of soy into a gourmet appetizer that balances delicate mouthfeel with a savory, ginger-infused dipping sauce. It is the ultimate expression of the 'starch-coated' technique, proving that with the right heat and coating, even the softest ingredients can achieve a golden, architectural crunch.
🥗 Ingredients
The Tofu Base
- 2 blocks Soft or Silken Tofu (approx. 14oz each, drained carefully)
- 1/2 cup Potato Starch or Cornstarch (potato starch provides a superior crunch)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon White Pepper (ground)
Umami Dipping Sauce
- 1 cup Dashi Stock (or vegetable broth for vegetarian option)
- 3 tablespoons Mirin (sweet Japanese rice wine)
- 3 tablespoons Light Soy Sauce (shoyu)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
Frying & Garnish
- 2 cups Neutral Oil (Grapeseed, Canola, or Peanut oil for high-heat frying)
- 2 stalks Green Onions (thinly sliced on a bias)
- 2 tablespoons Daikon Radish (grated and lightly squeezed of excess moisture)
- 1 handful Katsuobushi (dried bonito flakes; omit for vegetarians)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Remove the tofu from the packaging and drain the excess water. Wrap the blocks in several layers of paper towels or a clean kitchen cloth and let them sit for 15-20 minutes to wick away moisture; this is crucial for a crispy exterior.
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2
While the tofu drains, prepare the sauce. In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
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3
Remove the sauce from the heat and stir in the freshly grated ginger. Keep the sauce warm on the lowest setting or set aside to serve at room temperature.
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4
Unwrap the tofu and carefully cut each block into 6 to 8 uniform cubes (about 1.5 inches). Handle them gently as soft tofu is fragile.
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5
In a shallow wide bowl, whisk together the potato starch, salt, and white pepper until well combined.
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6
In a heavy-bottomed skillet or wok, heat the neutral oil to 350°F (175°C). The oil should be about 1 inch deep.
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7
Working in small batches of 4-5 pieces, dredge each tofu cube in the starch mixture. Ensure all sides are coated, then gently tap off any excess starch. Do not dredge in advance, or the starch will become gummy.
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8
Carefully lower the coated tofu into the hot oil using a slotted spoon or tongs. Avoid crowding the pan, which would drop the oil temperature.
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9
Fry the tofu for 2-3 minutes per side. You are looking for a pale golden color and a firm, crisp shell. The interior will remain soft and custardy.
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10
Use a wire rack or a plate lined with fresh paper towels to drain the fried tofu cubes for 1 minute.
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11
Place 3-4 cubes in individual shallow serving bowls. Pour about 2-3 tablespoons of the warm sauce around the base of the tofu, rather than over the top, to preserve the crunch.
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12
Garnish each serving with a small mound of grated daikon, a sprinkle of green onions, a pinch of Shichimi Togarashi, and a few dancing bonito flakes. Serve immediately.
💡 Chef's Tips
Use potato starch instead of cornstarch for a lighter, more 'shattering' crispiness that stays crunchy longer. Never dredge the tofu until the oil is hot and you are ready to fry; otherwise, the starch absorbs the tofu's moisture and turns into a paste. Maintain the oil temperature between 350°F and 360°F; if it's too low, the tofu will be greasy; if too high, the starch will burn before the structure sets. If using silken tofu, handle it with a offset spatula or a very wide slotted spoon to prevent the cubes from breaking during the dredging process.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake to complement the clean, savory flavors. Serve alongside a bright Sunomono (Japanese cucumber salad) to cut through the richness of the fried coating. Add a side of steamed short-grain white rice to soak up the remaining ginger-dashi sauce. For a complete meal, serve as a starter followed by a light Miso-Glazed Black Cod or grilled vegetables.