Agedashi-dofu (Deep-fried Tofu)

Impress your friends with the best of Japanese appetizers.

Yeah, tofu can be really bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. It’s popularity is on the par with Japanese deep-fried chicken.

Here’s the thing: this is so easy to make, and takes so few ingredients that it’s surprising that more non-Japanese restaurants don’t serve it.

It goes really well as an appetizer for many types of Asian foods.

Here’s all you need for the tofu:

• 1 brick of tofu (use the firm version, because it’s more robust)
• Potato or corn starch
• Vegetable oil for either deep frying or pan frying

These can also be served 2 or 3 cubes per small bowl.

Here’s what you need for the broth/dip:

• 2T soy sauce
• 2 T sake (optional)
• 2T mirin
• 1 cup water, so it’s not so strong. If you have dashi (fish soup stock) at home, use a cup of that.
• Pinch of sugar

Here are some toppings you can use:

• Sliced scallions
• Bonito (fish) flakes, if you have them
• Grated ginger

These can also be served 2 or 3 cubes per small bowl.

Remember that you can use a variety of toppings. If you go with just scallions, that would be fine.

What to do:

1. Drain the tofu by putting paper towels above and below it, and put a heavy pan on it for 15 minutes to 2 hours.
2. Meanwhile, you can make your broth/dip by mixing and boiling the liquids and adding in the pinch of sugar. Just let it sit off the heat, when done.
3. Dry the tofu and cut into 8 equal-sized pieces.
4. Put the starch in a deep plate and roll/coat each tofu piece on all sides.
5. Deep or pan-fry the tofu in two batches, until it turns a golden color.
6. Drain on paper towel.
7. Put two or three pieces in a shallow bowl (for individual servings). Add broth/dip to the bowl and top with any/all of the toppings listed above. Try to do all this when the tofu is really hot.