Agedashi Tofu Bento

Agedashi Tofu Bento

Agedashi tofu is a crispy deep-fried tofu served over a dashi broth. Many Japanese restaurants sell this as an appetizer. It’s crispy on the outside, soft in the middle, and packed with flavor from the broth. This dinner does not include meat, but it does have bonito flakes, so it’s not vegan-friendly. However, if you want a tofu dish with some vegetable side dishes, this is the bento to try.

This bento includes agedashi tofu, Japanese simmered kabocha, and a Japanese avocado salad. Let’s make it!

Notes:

• Tofu: You can make this dish with firm or soft tofu. If you aren’t familiar with handling tofu, I’d recommend using firm tofu because it’s easier to handle and won’t break as easily.

• Potato starch: This dish is best served with potato starch. Cornstarch will create a different texture.

• Tsuyu: A mixture of dashi, kaeshi, and mirin (this mixture can also be used for kake soba—recipe here).

• Deep fry in batches: This will help prevent the tofu pieces from sticking together.

• Coating tofu: Right after coating the tofu with potato starch, deep-fry it. If you let the potato starch sit too long, the coating will get soggy.

• Toppings for agedashi tofu: Grated daikon, bonito flakes, green onions, and nori.

• Kaeshi: A traditional Japanese concentrate used for various Japanese dishes like kake soba. If you don’t have time to make kaeshi in advance, there’s a shortcut in the recipe below, but the flavor won’t be as pronounced.

Agedashi Tofu Bento

Ingredients (Serves 4)

• 2 (14 oz) blocks tofu (soft or firm—see notes)

• ½ cup potato starch

• About 2 ½ cups oil (enough for 3 inches of oil in the pot to completely cover the tofu pieces for deep-frying)

Tsuyu:

• 1 cup dashi

• 2 Tbsp kaeshi (or shortcut: 2 Tbsp soy sauce + 2 tsp sugar)

• 2 Tbsp mirin

Toppings:

• Green onions

• Grated daikon radish

• Bonito flakes

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Directions:

1. Place the tofu block on a tray, wrap it with three layers of paper towels, then top with another tray and a bowl to drain the excess water. Let it sit for about 20 minutes.

2. Meanwhile, make the tsuyu: In a small pot, add 1 cup dashi, 2 Tbsp kaeshi (or soy sauce + sugar shortcut), and 2 Tbsp mirin.

3. Bring to a simmer, then take off heat, cover, and set aside.

4. In a pot big enough to cover the tofu pieces, heat about 2 ½ cups of canola oil to 325°F.

5. Cut the tofu into 16 equal parts, then cut each square in half again to make 32 small tofu squares. Cut them to whatever size you prefer (I like mine small and bite-sized).

6. When the oil reaches 325°F, add the tofu pieces in batches (about five pieces at a time).

7. Deep-fry the tofu until they are light golden brown and crispy.

8. Cool the fried tofu on a wire rack so they don’t get soggy from excess oil.

9. Repeat this step until all the tofu pieces are fried.

10. When ready to eat, pour a small amount of broth into a bowl or deep plate, then place the tofu on top.

11. Top with bonito flakes and green onions. Enjoy!

    

    

Build Your Bento:

• Carbs: Steamed rice

• Protein: Agedashi tofu

• Vegetable side dishes: Kimchi, Japanese simmered kabocha, and Japanese avocado salad

Kaeshi Recipe (Makes about 2 cups)

This is a rich, sweet umami concentrate that gets better over time. It should sit in the fridge for at least three days before using so the flavors can deepen. (Can be stored in the fridge for up to one month.)

Ingredients:

• 2 cups soy sauce

• ½ cup mirin

• 3 Tbsp sugar

Directions:

1. In a small pot, add all ingredients and bring to a boil over high heat.

2. Once boiling, turn off the heat and let the kaeshi come to room temperature.

3. Store in the fridge for at least three days before using.

Japanese Simmered Kabocha

Ingredients:

• 1 kabocha squash

• 1 cup dashi stock

• 2 Tbsp mirin

• 2 tsp sugar

• 2 Tbsp soy sauce

• 2 Tbsp sake

Directions:

1. Cut the squash in half, scoop out the seeds and pulp, and discard them.

2. Cut the kabocha into equal-sized bite-sized pieces, leaving the skin on.

3. In a pot large enough to lay the kabocha pieces in a single layer, place them skin-side up.

4. Pour 1 cup of dashi stock into the pot, then bring to a boil over medium heat.

5. In a small bowl, mix together 2 tsp sugar, 2 Tbsp mirin, 2 Tbsp soy sauce, and 2 Tbsp sake.

6. When the dashi is boiling, add the mixture and boil for 2 minutes. Reduce the heat and simmer for 10 minutes.

7. The kabocha should be easily pierced with a fork, like a potato. If it’s not soft enough, continue simmering for 2–3 more minutes. (I don’t like my squash too soft or it gets mushy.)

8. Take off heat and enjoy! Be sure to pour some of the broth on top.

   

   

   

Japanese Avocado Salad

Ingredients:

• 2 avocados, diced

• ¼ cup rice vinegar

• ¼ cup soy sauce

• 2 Tbsp sesame oil

• Crushed nori

Directions:

1. Cut the avocado in half, then dice into ½-inch pieces.

2. In a small bowl, mix together the rice vinegar, soy sauce, and sesame oil.

3. Pour the dressing over the avocado and gently mix.

4. Top with furikake and crushed nori. Enjoy!