How to make it

  • Wrap tofu in paper towels and squeeze out excess water.
  • Cut the tofu to small squares (I cut a 200g block to 4 squares).
  • Coat the tofu cubes with cornflour evenly.
  • Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown.
  • Drain the deep fried tofu on tempura papers and then place them on serving plates.
  • In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu.
  • Top each tofu with grated radish, bonito flakes and spring onions.

Reviews & Comments 8

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  • I_Fortuna 1 year ago
    This is my favorite soup. Ilove it and a restaurant in L.A. where I used to live serves this. The bonita flakes make it. It is really worth preparing. Thanks for your recipe!
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  • ylokos 6 years ago
    I can age age age all night long- lets see, andagi, lumpia, taquitos, malassadas, AND NOW agedashi tofu- thanks for posting this recipe! Cute avatar by the way! let's eat!
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  • wiffy 6 years ago
    Hehe, thank you!! :)
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  • nakedchef 6 years ago
    wow, I like this
    it's easy and tastes fantastic
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  • wiffy 6 years ago
    I used white radish, aka daikon in Japanese. I think I will edit my recipe to make it clearer ... thanks ;p
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  • uhannigan 6 years ago
    Looks like a winner. Which kind of radish do you use in this recipe?
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  • wiffy 6 years ago
    it's my pleasure ;p hope you like it!
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  • tcvillegas 6 years ago
    I always order this when I eat at my favorite japanese restaurant. rhanks for sharing--- now I can make it at home too.
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