Agedashi dōfu

揚げ出し豆腐

The dish is a hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (tentsuyu) made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or katsuobushi (dried skipjack tuna flakes) sprinkled on top.

Cuisines

Japanese

Countries

Japan

Categories

fried tofu, tofu

Region

Eastern Asia