As the season shifts toward autumn and the colder months ahead, I’d like to share a comforting dish with you today: Agedashi Tofu — shallow-fried tofu served in a delicate dashi broth, made here with local momen tofu.

In Traditional Chinese Medicine, tofu is believed to clear excess heat from the body and moisten the organs, making it especially welcome in hot or dry weather. And while it’s still warm in Japan even in September, the air is beginning to turn cooler and drier, which makes agedashi tofu a perfect choice for this transitional season.

Because tofu has a naturally cooling effect, it’s best enjoyed paired with warming ingredients like ginger or green onions. Adding a little grated daikon not only supports digestion but also refreshes the palate.

Ingredients (3 Servings)

1 block firm tofu (momen)
Potato starch (enough to coat the tofu)
1 piece fresh ginger root (grated)
5 cm piece daikon radish (grated)
10 cm piece green onion (finely chopped)
5 tbsp cooking oil

For the broth
400 ml water
1 tsp dashi powder (Japanese soup stock powder)
1 tbsp sugar
3 tbsp soy sauce
2 tbsp mirin

Method

Step 1 – Drain the tofu. (Place it on a strainer and let it sit for about 1 hour.)

Step 2 – Make the broth. In a small saucepan, combine water, hondashi, sugar, soy sauce, and mirin. Heat over medium until it comes to a boil, then remove from heat.

Step 3 – Cut the drained tofu into 4 pieces, then coat each piece with potato starch.

Step 4 – Heat the cooking oil in a frying pan and shallow-fry the tofu until golden on the large sides and cooked through.

Step 5 – Place the tofu in serving bowls, pour the broth over, and garnish with grated ginger, grated daikon, and chopped green onion.

This simple dish is best enjoyed warm, with its crispy tofu soaking up the delicate broth. Enjoy!