Agedashi Tofu

Agedashi tofu is a Japanese izakaya classic in which silken tofu is lightly dusted with potato starch, deep-fried until the exterior is gossamer-crisp, then set adrift in a delicate dashi broth seasoned with mirin and gluten-free tamari. The contrast between the crispy shell, the trembling tofu within, and the umami-laden broth is one of Japanese cooking's most refined pleasures. Using potato starch (katakuriko) instead of wheat flour ensures the dish is naturally gluten-free.

Serves: 4

Ingredients

• 600g (1.3 lb) medium-firm silken tofu
• 60g (1/2 cup) potato starch (katakuriko)
• Neutral oil for deep frying
• 360ml (1.5 cups) dashi stock (kombu and bonito, or kombu-only for vegetarian)
• 3 tbsp gluten-free tamari
• 3 tbsp mirin
• 1 tsp caster sugar
• 2 spring onions, finely sliced
• 2 tsp freshly grated ginger
• 1 tbsp finely grated daikon radish (optional, for garnish)

Instructions

1. Drain the tofu and press it gently between clean kitchen towels for 30 minutes to remove excess moisture. Cut into 8 equal rectangles.
2. In a small saucepan, combine dashi, tamari, mirin, and sugar. Heat gently until just simmering; keep warm.
3. Heat 6cm (2.5 inches) of neutral oil in a deep saucepan to 180°C (350°F).
4. Working one at a time, dust each tofu piece thoroughly in potato starch, shaking off excess.
5. Fry in batches of 3–4 pieces for 3–4 minutes, turning once, until the coating is pale golden and lightly crisp. Drain on a rack.
6. Divide the warm dashi broth between four deep bowls. Gently lower two pieces of tofu into each bowl.
7. Top each portion with sliced spring onion, a small mound of grated ginger, and daikon if using. Serve immediately.

Cook's Notes: Silken tofu shatters easily when cold; handle it with a flat spatula. The broth should be hot but not boiling when you add the tofu — it will continue to soften the crust, which is desirable. For a fully vegetarian version use kombu-only dashi.