Agedashi Tofu

Ordering this in Japanese restaurants would cost like RM5, at least. A packet of tofu is about RM1, so you do the math. I love this little side dish. Although after making it several times, I find I prefer to use those tofu that has a slightly firmer texture compared to the soft ones. Only because it’s easier to pick up with chopsticks without breaking in the middle and when it fries, it has a light crunchy outside layer.

Again, I could just make a bowl of this and eat it as a meal. But if you must, pair it with rice. Commonly, you need to have some grated daikon with this dish but I didn’t have any at that time and even if I did, I don’t think I’d want it inside the soup. It’ll be like those dipping sauces for tempuras. But that’s just my preference, if you like it with the tofu, then do what makes you happy.



Semi-firm tofu
Scallions, chopped
Bonito flakes
Oil for shallow fry

1 packet dashi powder
2 cups water
2 tablespoons light soy sauce
1 teaspoon cooking sake
1 tablespoon mirin
1 teaspoon brown sugar


1. To prep the tofu, take it out of the packet and wrap some kitchen paper around it to soak up all that excess water.
2. Cut the tofu into cubes. Dust them lightly with cornflour. Brush off the excess with pastry brush. Heat oil in shallow frying pan and lightly fry them on all sides till they turn slightly brown.
3. Set the tofu aside. Heat a small pot with the water and dashi. Stir. Add the rest of the ingredients, don’t let it come to a fierce boil. Taste and adjust.
4. Arrange the tofu in a bowl. Pour the hot stock over it. Garnish with some scallions and bonito flakes. You can also add some grated daikon if you like.

For more info on the ingredients, click here.

Enjoy…while it’s warm!

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