We eat a lot of Japanese food and most of it is takeout. I love agedashi tofu but doesn’t travel well. So, I decided to give it a try at home. It came out so good. Also, a lot of these ingredients are great for okonomiyaki (recipe is in here too).

• 1 block firm tofu
• 4 TBSP flour
• 1/4 cup panko
• 1 egg
• 2/3 cup veggie oil (I used avocado oil)
• 1 cup dashi
• 2 TBSP soy sauce
• 2 TBSP mirin
• Bonito flakes
• Shredded seaweed
• Grated daikon

Place 1 block medium-firm tofu 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.

While the tofu is drying, make the broth with the dashi, soy sauce and mirin. Keep warm and set aside.

Heat oil to 325 degrees F.

Cut tofu into 8 pieces. In one bowl, mix egg. In another bowl, combine flour and panko. Season with a little salt. Dredge tofu pieces in egg and then flour. Fry in the oil until golden brown. Set aside on paper towel lined plate and sprinkle with salt.

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 dried bonito flakes, daikon and seaweed or whatever you fancy.

Enjoy!