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Recipe: Agadashi Tofu

Classically Japanese, this tofu dish is simple and delicious. A dish of contrasts, the soft tofu and the crispy coating and the delicate taste of tofu and the flavour of the sauce it is immersed in. Traditionally, soft tofu is used but beginners might find the firmer variety easier to handle.


1 packet soft tofu
Potato starch or cornflour to coat
100ml instant dashi stock
1 tbsp mirin
1 tbsp Wing Yip Light Soy Sauce
1/2 tsp sugar
pinch of salt
vegetable oil to fry
finely grated mooli or white radish
Finely grated fresh root ginger
finely chopped spring onions

Cooking Method

Serves 2

Carefully remove tofu from packet by cutting sides away from box. Cut into 8 pieces and place carefully on kitchen paper to drain. Dust with cornflour or potato starch.

Heat oil and carefully lower tofu into the hot oil. Fry until crispy and drain well on more kitchen paper.

Heat dashi, mirin, salt and sugar.

In 2 bowls place a little ginger in the bottom and the 4 pieces of fried tofu.

Spoon hot sauce into the bowls and garnish with grated mooli and spring onion.

Serve immediately.