Agedashi Tofu

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1128

Tofu is coated in potato starch and shallow fried until light and crispy, then added to a simple, clean broth to make this quick Japanese dish. Garnish with spring onions, pickled ginger, and grated daikon radish for a burst of peppery freshness. To make this vegetarian, swap your homemade or instant dashi for a vegetarian version, which excludes the dried fish flakes.

recipe updated Apr 17, 2024

Ingredients

  • Extra firm tofu icon
    Extra firm tofu
    350 g
  • Dashi icon
    Dashi
    800 ml
  • Green onion icon
    Green onion
    as needed
  • Daikon icon
    Daikon
    as needed
  • Potato starch icon
    Potato starch
    100 g
  • Vegetable oil icon
    Vegetable oil
    150 ml
  • Mirin icon
    Mirin
    50 ml
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • Pickled ginger icon
    Pickled ginger
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - medium
  • kCook icon Cutting board
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Serving bowl - small

Step preview

  1. Line a clean baking tray with kitchen towel
  2. Add extra firm tofu to a clean cutting board
  3. Place 2 sheets of kitchen paper on the top and bottom of the tofu
  4. Place something flat and heavy on top
  5. Leave - 15 min
  6. Remove kitchen paper
  7. Cut the tofu into 1.5 cm cubes
  8. Add potato starch to a clean medium bowl
  9. Transfer tofu to medium bowl
  10. Toss until coated
  11. Discard any excess potato starch
  12. Attach the Stir Tool
  13. Add vegetable oil to the Cooking Chef XL Bowl
  14. Lift the Cooking Chef head and fit the heat shield
  15. Heat with splashguard fitted until hot - 1 min, 180°C, Speed OFF
  16. Transfer tofu to Cooking Chef XL Bowl
  17. Cook with splashguard fitted until browned - 10 min, 180°C, Stir 2
  18. Transfer tofu to baking tray carefully
  19. Clean Cooking Chef bowl
  20. Attach the Stir Tool
  21. Add dashi, mirin and dark soy sauce to the Cooking Chef XL Bowl
  22. Cook with splashguard fitted until combined - 4 min, 100°C, Stir 2
  23. Divide tofu between 4 serving bowl
  24. Divide broth between 4 serving bowl
  25. Top with green onion, daikon and pickled ginger
  26. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app