Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (絹ごし kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (天汁 tentsuyu) made of dashi, mirin, and shōyu (Japanese soy sauce), with finely-chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top.
Food Agedashi-dofu 揚げ出し豆腐
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