Agedashi Tofu with Dashi and Daikon

Crisp coating, broth and fresh daikon

Agedashi tofu is all about the contrast between a thin, crispy coating and tofu that stays soft inside. The cubes are dusted with potato starch and fried, then served with a light tentsuyu made with dashi, soy sauce and mirin. The broth is savoury and slightly sweet, but it should not drown the tofu. Grated daikon adds a fresh, gently sharp note that balances the salty sauce. Spring onion brings a green, oniony bite.

Use firm tofu, often called momen tofu in Japan. It holds its shape better than silken tofu and has enough structure to cut and fry. First let the block drain, then pat it thoroughly dry: moisture on the surface makes the starch coating uneven and can cause hot oil to splatter. Daikon is a large white radish available at well-stocked greengrocers and Asian supermarkets. Regular white radish also works. Grate it just before serving; after grating, it can release moisture and lose some of its fresh bite.

Dashi gives the sauce a light, savoury base without making it heavy. Use homemade dashi or make it from instant dashi according to the package directions. Dashi made with kombu and bonito is common, but there are also plant-based dashi options. The ratio of dashi, soy sauce and mirin makes for a subtle sauce here, not a thick glaze. Use Japanese soy sauce for the characteristic flavour; tamari can be used as an alternative, although it changes the character slightly. Choose mirin, not seasoned rice vinegar: the latter is not an equivalent substitute.

The oil temperature makes all the difference. At around 170–180 °C, the starch turns golden quickly while the tofu warms through. If the oil is too cool, the coating absorbs more oil and is more likely to go soft; if it is too hot, the outside browns before the tofu is properly warm. Potato starch gives a light, crisp coating. Cornstarch works too, but the texture of the coating will be a little different. Spoon the sauce into the bowls only when serving, so the cubes do not sit in the liquid for long.

Serve agedashi tofu straight away as a side dish alongside rice and, for example, grilled fish or vegetables. Bring the bowls to the table as soon as the sauce has been added: the coating will stay crisp for a little while, with some broth already collecting underneath. Fried tofu is not ideal for keeping, as the coating softens. If you have tofu and sauce left over, store them separately, covered, in the fridge, and carefully reheat the tofu in an oven or air fryer; it will not quite regain its original crispness. Grate the daikon just before serving.