Agedashi tofu recipe – Gourmet Traveller

“This simple dish offers the perfect contrast of textures – crisp outside and silky inside,” says Ako Miura, co-owner of Brunswick eatery Ima Asa Yoru. You’ll find the popular Japanese appetiser on most menus, and trust us, you don’t want to skip it. Silky, medium-soft tofu gets coated in potato starch and deep-fried until light golden and crisp. Then, a comforting, umami sauce made from dashi is poured on top for the ultimate texture bomb.