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1.5 block medium-firm tofu (1.35kg)

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For the Toppings:

6 green onions/scallions (put in a container in fridge); chop and freeze any unused

6 inches daikon radish

3 tsp grated ginger from fridge

furikake seasoning

1 jar of chilli oil

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For the Sauce:

3 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

6 Tbsp gluten free soy sauce

4 Tbsp mirin

1 tsp sugar

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For Deep-Frying:

2 cups neutral oil (enough for 1 inch (2.5 cm) of oil in the pot); do not pour the oil down the sink

¾ cup of cornstarch

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For the Garnish:

1 package katsuobushi (dried bonito flakes) (optional; skip for vegetarian)

shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)

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1. Gather all the ingredients. If this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it‘s easier to cook without breaking. If you prefer a silky texture, give silken tofu a try once you‘re more comfortable making Agedashi Tofu.

   Place each block medium-firm tofu (momen dofu) on a tray or plate. Wrap the tofu in 2–3 layers of paper towels and place another tray on top. Set a heavy object on top to press the tofu. Drain the water out of the tofu for 15 minutes.

2. To Prepare the Toppings

   Cut 6 green onions/scallions into thin slices. Set aside in a container and freeze any leftovers.

   Peel and grate 6 inches daikon radish (I use a ceramic grater).

   Gently squeeze most of the water out of the grated daikon, keeping some moisture. Set aside in a covered bowl and refrigerate.

   Peel and grate the ginger if using fresh. You will have roughly 3 tsp ginger (grated, with juice). Skip this step if using minced ginger from a jar.

3. To Make the Sauce

   Add 3 cup dashi (Japanese soup stock), 6 Tbsp soy sauce, 1 tsp sugar, and 4 Tbsp mirin to a small saucepan. Add the ginger in this step if using ginger from a jar.

   Bring to a simmer. If it tastes alcoholic, simmer for an extra 2 mins. Then, turn off the heat, cover with a lid, and set aside in a separate container.

4. To Deep-Fry

   Heat 2 cups neutral oil to 320–340ºF (160–170ºC) degrees in a deep fryer or medium pot. If unsure, use an infrared thermometer.

   Make sure there‘s about 1 inch, 2.5 cm of oil in the pot. Remove the paper towels from the tofu.

   Cut the 1 tofu block (900g) into 12 cubes or 6 if using a smaller block. Freeze any leftover tofu.

   Coat the tofu pieces with cornstarch, dusting off any excess.

   When the oil is hot, add the tofu pieces in batches. Here, I add 3 pieces at a time. Be careful not to overcrowd the pan or the oil temperature will drop. Deep-fry, turning once, until they are light brown and crispy.

   Remove the fried tofu pieces from the oil and place them on a wire rack or a plate lined with paper towels to drain the excess oil. Continue to deep-fry the remaining tofu pieces. Then, place the fried tofu into a separate container.

5. For us to serve

To serve the Agedashi Tofu, gently pour in the sauce at the edge of each bowl without wetting the top of the fried tofu. Top with some grated daikon, grated ginger, and green onion slices. For optional garnishes, sprinkle with 1 package katsuobushi (dried bonito flakes) and shichimi togarashi (Japanese seven spice).