Japanese · PANTRYHOP RECIPE
Agedashi Tofu
25 minutes · 2 servings · vegetarian
A classic dish usually made with more oil; this version uses a small amount for easier home cooking.
Ingredients
Check you have the quantities below.
- 14 oz / 400 g firm tofu
- 1/4 cup potato starch
- 1/4 cup neutral oil
- 1 cup dashi or vegetable broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup grated daikon, optional
- 1 tbsp scallions, sliced
Let’s make it
- Pat the tofu dry and cut into 8 pieces.
- Coat lightly with potato starch.
- Pan-fry in oil over medium heat until crisp on the outside, turning gently.
- Warm the broth with soy sauce and sugar in a small pot.
- Serve the tofu in bowls with the broth, daikon if using, and scallions.
Let the tofu pieces cool a little before serving so children can pick them up safely.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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