Agedashi Tofu

Dashi serves as the basis for many Japanese dishes. Substitute traditional bonito flakes for iron-rich kombu. This popular dish is one of the best ways to enjoy tofu – simple, warm, and delicious.

Ingredients

Vegetarian Dashi
• ¼ cup dried shittake mushrooms
• 2½ cups water
• 5 inch piece of dried kombu
  
  
• 1 (10-ounce) block medium tofu, drained well
• 4 Tablespoons soy sauce or tamari
• 3 Tablespoons mirin
• ¾ Tablespoon brown sugar
• ½ cup cornstarch
• ¼ cup safflower oil + more if needed
• ¼ cup chopped green onions
• 2 Tablespoons fresh grated ginger
• 1 Tablespoon sesame seeds or gomasio

Instructions

1. Rehydrate mushrooms according to package directions. Coarsely chop mushrooms, combine them with 2 cups water in a medium saucepan and bring to a boil. Reduce heat and simmer for about 30 minutes.
2. Add remaining ½ cup water and kombu. Bring to a boil. Strain mixture into a large bowl, reserving mushrooms to use in other dishes and discarding kombu.
3. Cut tofu into ¼” thick slabs, then slice in half width-wise. Place tofu on paper towels to remove any excess water.
4. Combine prepared Vegetarian Dashi, soy sauce, mirin, and brown sugar in a medium saucepan. Bring to a gentle simmer.
5. Pour cornstarch into a shallow bowl. Coat tofu slabs with cornstarch.
6. Heat safflower oil in a large skillet over medium-high heat. Fry tofu until golden, turning once. Work in batches if necessary. Add more oil if needed. Tofu should be immersed one-fourth to halfway in oil. Transfer to paper towels to absorb excess oil.
7. Transfer tofu to a serving bowl and add warm sauce. Garnish with green onions, ginger, and sesame seeds. Serve immediately and enjoy!

Yields 4-6 Servings

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