Agedashi Tofu

with Sweet Miso Roasted Napa and Daikon Radish

Agedashi tofu is a well known dish, appearing in Japanese cookbooks as early as 1782. With a crisp crust and soft warm tofu inside, it hasn’t changed much over the years– and for good reason. The dish is actually shallow deep fried and can easily be done at home, with a quick flavorful broth and in this case, beautifully oven-browned napa cabbage. Get your oil nice and hot before placing the tofu in, it will avoid any excess oil getting absorbed.