Deep Fried Tofu in Sweet Fish Stock (Agedashi Tofu)

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Although this is a classic Japanese recipe, toppings will vary from household to household. The following is how my friend Atsuko does it. Mentsuyu—or the more professional term warishita—the sauce poured around this fried tofu, is a multi-purpose condiment commonly found in the Japanese kitchen. It’s often used on top of donburi and other “one-pot” dishes, or as a dipping sauce for boiled udon or somen noodles.

One 1-lb (500-g) block firm tofu, pressed
Potato starch or cornstarch
Oil, for deep-frying

Mentsuyu Sauce
¾ cup (185 ml) Fish Stock
4 tablespoons soy sauce
3 tablespoons saké
2 tablespoons mirin
¾ teaspoon sugar

Toppings
Peeled and grated daikon (optional)
Peeled and grated ginger (optional)
Sliced green onions (scallions) (optional)
Dried bonito fish flakes (katsuobushi) (optional)

Cut the pressed tofu into four pieces. Blot each with paper towel and coat with potato starch or cornstarch. Set aside on wire rack.

Heat 2 to 3 inches (5 to 7.5 cm) oil to 350°F (175°C) in a deep-fryer, stockpot or large wok.

To make the Mentsuyu Sauce, bring all the ingredients to a gentle simmer in a small saucepan (do not bring to a full boil). Cook 1 minute more, and then turn off the heat. Cover and keep warm until ready to use. (When warm, the Mentsuyu Sauce will be better absorbed by the tofu.)

Deep-fry the tofu, in batches, until light golden brown, 6 to 8 minutes. Gently flip the tofu halfway through frying. Using a slotted spoon, carefully remove and let drain on a clean wire rack. Repeat with remaining tofu pieces.

To serve family style, place the fried tofu pieces in a bowl, top with preferred garnishes, and then pour the warm Mentsuyu Sauce around the edge of the tofu, so as not to disturb the toppings. If you wish to serve individual portions, place one or two fried tofu pieces in a bowl, garnish and pour about ¼ cup
(65 ml) of the warm sauce around the tofu pieces.

Cooking Tip: Since tofu is considered a prepared food, you’re essentially just crisping the outside and not as concerned about cooking the interior. Use fresh, clean oil when deep-frying to prevent dark spots from appearing on the tofu, as this is both unattractive and unappetizing.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.