I hope everyone had a good weekend. We went cherry picking in Brentwood, California yesterday with our friends and their kids. It’s only 60 miles from our house but the weather was day and night. When we left our house it was a chilly 55 and when we got to Brentwood it was 74. We have been having very cloudy and cold days in our area so we definitely enjoyed the sneak preview of summer weather. All the kids had a ton of fun picking cherries and now I’m debating if I should try “baking” something with cherries. If my family finish eating all these cherries then maybe I can excuse myself from baking a dessert, but in case there are a lot of leftovers…. I’ll give it a try. We’ll see. Just a thought of baking a dessert scares me already. Haha. For those of you who lives around the bay area, right now is the local peak cherry season and it’s the perfect outing for a weekend morning. I would recommend going a bit earlier during the day (start by 9:30 AM) because it gets warm really fast. We went to Pease Ranch and they had about 7 different varieties of cherry to pick from. The different varieties were marked by different color paint at the bottom of the tree. We picked 4 different types of cherries including Bing and White Rainier and they were all super sweet and tasty. After you pick the cherries, they only cost $1.99 a pound to bring home.
I’ve been really swamped the past week so I apologize if I have been slow at responding to your comments. I’ll try to catch up visiting your blogs as well! Working on my blog only after 8 pm is definitely not enough time…
A couple months ago I shared my non-traditional Agedashi Tofu. Instead of deep fried tofu served in the traditional dashi broth, it was served deep fried with homemade teriyaki sauce. Recently one of my readers asked me to share the traditional Agedashi Tofu recipe so here it goes.
Before moving on to today’s recipe, I’d like to thank Dee from Deelicious Sweet for the Versatile Blog Award. Thank you Dee!
Happy Monday everyone!
Ingredients:
- 1 Regular tofu (Momen Tofu)
- Corn starch
- Oil for deep frying
- 1 inch daikon
- 1 green onion
- Katsuobushi (bonito flakes) (optional)
- Shichimi Togarashi (Japanese chili flakes) (optional)
- 1 cup dashi stock
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
Instructions:
- Open the tofu package and drain water for 5-10 minutes. This is my way to drain.
- Meanwhile chop green onion and grate daikon.
- Put tofu on a plate and cut into 6-8 pieces. Then microwave for 3 minutes. Let it cool down and dehydrate.
- In a small saucepan, heat dash stock, soy sauce, and mirin on medium heat and keep it warm.
- In a non-stick frying pan, start heating 1/4 - 1/2 inch of oil on high heat.
- Dredge tofu in corn starch. When oil is around 340-350F, place gently on the frying pan.
- Deep fry tofu until it becomes golden brown.
- Transfer the tofu on to a paper towel to drain extra oil.
- Place the tofu in a serving bowl and garnish with grated daikon, green onion, katsuobushi (optional), and Shichimi Togarashi (optional). Pour the sauce on top and ready to serve.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
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Yay! ^^ Thank you so much, will be making it asap!!
delicious!
The kids must of had so much fun cherry picking! Your photos are so great and very helpful
Yum! We always order agedashi dofu when we go out to eat Japanese. I like it sprinkled with the little strands of bonito flakes waving in the heat.
I LOVE agedashi tofu!! The first time I ate it was in a Japanese restaurant here and it tasted fantastic! I have tried to make it myself but it wasn’t so great because the tofu tasted quite bland. I think the restaurant used soft tofu and I used firm tofu. Which tofu is actually normal to be used? When I buy tofu next time, I am sure I’ll try your recipe of agedashi tofu – but I think I’ll only have access to the firm ones, just because the organic ones are always firm (at least here). We can buy soft tofu in Asian markets but we’re trying to avoid that because the soybeans are very likely genetically modified
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Hi CG! Some home/restaurant uses silken tofu, but it’s actually quite hard to make as silken tofu can break very easily. You need to use two spoons to dredge in corns starch instead of using hands. I think (as long as I know) momen tofu (reg tofu) is most common. I am not sure about firm tofu…I barely use it. I think regular tofu is the hardest tofu you should use for this recipe.
Simple, Elegant, Health that surely is a meal that every one will love.
Haha, you start blogging after 8pm, I started after 11pm once, clearly blogging takes priority over sleep! I do love tofu but I’ve not heard of this one – I want to try it! (and don’t be scared of baking, I’m sure you’d be a natural!)
Nami, I still haven’t had anything today apart from a big coffee, so your beautiful pictures make me die of hunger!
I have never tried deep-frying tofu at home, but am often tempted… A Vietnamese shop (the same where I buy cheap shiso) sells deep-fried tofu and when I enter I try not to look in its direction… Every time I buy it, I finish the whole tofu in one day!
Seriously, your instructions are as usually so easy to follow and the dish looks so yummy, I’ll have to do this!
And thanks to you now I know what to do with the white grater I see in the Japanese shop!
Health & Simple tofu, delicious thanks for sharing this.
Hey there Nami dahling. Potato starch is really easily accessible here, I think that would be okay, right? You know, I’ve never made this homemade before, I’ve always bought it from the “supa” (lol) I love the burn I get with daikon, vinegar and shoyu (okay, I’m kinda weird but I blame the Mr. Sebastian for turning me onto it).
Hi Elle! Yes, 片栗粉 (potato starch) is what I used to use too. But I see corn starch often in American supermarket so I’m using it. You are lucky living in Japan… I miss Osouzai section. You can buy so many kinds of side dishes. Here, I have to make them myself!!! >_<
Sounds like a lot of fun! Boy, I WISH it was in the 70s…it’s finally not in the mid-90s today. I like your version!
yum! i used to have this all the time when i lived in nyc and could just pop into my favorite japanese place
Great step-by-step tutorial. The finished dish is simple and lovely.
LL
What a wonderful step by step instruction..I love this dish Nami. Looks very delicious, and your photos are fantastic as well as presentation!!!
Oh we love Agedashi Tofu and I feel silly but I tried recreating it at home without cornstartch or the heating and dehydrating step. Fail! I can’t wait to try it the right way! These recipes may seem simple to you but you are really heling me to cook better Japanese dishes by sharing! Thanks!
I love fresh cherries by the way. Picking fruit is such a great activity for your children! My favorite cherry harvest dessert is Cherry crisp. If you have any left, I can send you the recipe.
Thanks Nami! Keep posting–I love to see what you are cooking!!
Hi Nami! Tks for sharing this traditional Agedashi tofu recipe! My girls only eat this tofu and the fried egg tofu.
I always take out and rinse the tofu right away w/o draining for so long! Now I learn another new thing from you again! Tks!
Glad to know that your kids enjoyed the cherry picking. I made cherry popsicles last year when cherry was on offer. Hopefully I can find some cheap and juicyones this year. Thanks for sharing the traditional Agedashi Tofu. They look gorgeous and delicious!
I’m mad about this tofu. So simple yet so delicious. All the ingredients are already here in the cupboard and the fresh ones are definitely in the shops. Yayyy!
Glad you had a nice weekend, Nami. We did a little better with the sun in our area so my husband and I spent some time outdoors, too. Finally, we have warmer weather!
Agedashi tofu is one of my favorite dishes to order when in a Japanese restaurant. I keep meaning to try it at home myself but have not gotten around to it. I love the texture of the tofu and allowing it to soak up the flavors of the broth. My local resto serves it topped with bonito flakes, too. Gosh, I might just have this for lunch today. Yum! Yours looks perfect!
What a great recipe….a perfect appetizer. I love it that you went picking in Brentwood! Since I grew up in the Bay Area, we had a family ritual of going to Brentwood, picking, and then heading home to can and bake. Those cherries must be amazing! You have me craving them now. Oh, I’m finally healthy now! Thank you for all your kind words.
So the cherry picking went good! Fantastic!
And I’d love to taste this tofu dish (even if I don’t eat tofu often)! It looks very yummy!
It sounds like a perfect day cherry picking. My family lives in Michigan (lots of cherries there) and my sister has made almost everything with cherries, blueberries too. She has a cottage in Traverse City, where they have a huge cherry festival. I remember as a kid driving home from up north stopping at a roadside stand to get a box of black sweet cherries, and finishing them by the time we get home…mmmm. Here in Florida we get all our cherries shipped in, it’s just not the same.
The agedashi tofu looks simply wonderful! My daughter loves to snack on crispy fried tofu, but soft inside and dipping in ponzu sauce. I will have to try this I know my family will love it.
I feel the same way about baking! (I leave that to my sister)
I love tofu so much! I just bought some last week and have yet to use it so thanks for sharing this recipe!
Cherry Pie, Cherry Pie, Cherry Pie!!!!! I’m trying to hypnotize you ; ) Is it working???
This really looks yummy
What a delightful way to eat tofu! So light yet so yummy!
Looks great Nami! Cherry picking sounds like so much fun- hope your family had a good time. I’m trying to get my boyfriend to go to a U-Pick farm with me too. Hopefully we get our act together ASAP!
This tofu looks delicious! Great and healthy dish!
My hubs loves this, thanks for the recipe! I bought some cherries recently and they were a tad sour! I guess the cherry season is not here yet for us!
Congratulations on your well-deserved award. There will be many more to come your way. Your tofu sounds wonderful and I’m looking forward to seeing what you’ll do with those cherries. I hope you have a great day. Blessings…Mary
Finally, you’ve posted my absolute favorite Japanese dish of all times! I actually tried frying this tofu yesterday but didn’t refer to a recipe, so you can imagine what a disaster that turned out to be…LOL. I didn’t microwave and coat my tofu in cornstarch and it all stuck to the pan – disastrous! I’m so happy you’ve posted this, because my next try at making this dish will be perfect, Nami
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You know..I dont like tofu
But I would love to try this sauce with indian cheese [paneer] which is quite similar to tofu in texture. I love anything fried.I m sold on that sauce you made!
Oh, tofu. I absolutely love tofu. I could eat tofu every single day. I will try out this recipe when I find out where to buy daikon. Ughhhh.
Sandy
Hi Sandy! I’ve seen Daikon in Japanese, Chinese, Korean, and Indian markets before. I’ve seen one in Safeway, Whole Foods, and a high end supermarket too. I think the tag said Daikon Radish. You don’t have to put it if you can’t find. Katsuobushi is also nice addition, but it can be hard to find. You need to go to Japanese or Asian market for this. I’m sorry it’s a little bit complicated…. Good luck searching in your local supermarket.
Thank you, Nami! Yesterday, I went grocery shopping and found it at my local supermarket, which is kind of high-end store. I could not believe my eyes. There are no Asian markets nearby.
Sandy
I’m glad you found Daikon! In case you don’t know hat to do with leftover Daikon…. If you like miso soup, it’s a good way to finish up your daikon. Cook in Dashi broth until daikon is translucent and put miso in it. My kids like to drink daikon miso soup next day after being in fridge for over night. They like to drink it cold.
YAY!!!!! I love Agedashi tofu and so glad you are sharing the traditional recipe! I also love that you said 75 degree weather felt warm, I remember wearing a light jacket when it was 75 degrees here at Texas, seems like it was so long ago… It’s been around 100 degrees and lack of rain, no complains from me since this means less mosquito! I am hoping your family won’t finish all the cherries so I can get some sort of cherry pastry recipe from you and enjoy the beautiful photos!
I love tofu, but I’ve not really experimented with it in my own kitchen as I usually just get it when I’m out. This one really has me intrigued… maybe I’ll have to give it a go myself!
I didn’t know you stay in CA
which area ??
I had Tofu only a couple of times and I liked them .. not a big fan though. I have been trying to convince Arvind to try Tofu once again … not working out! Looking at this recipe .. i am getting so tempted.
Love agedashi tofu Nami! Cherry picking sounds so fun
Looks great! oh btw, I think I have the same black plates too hehe
What a fun weekend you had. Sadly I have never been a big fan of tofu – I think it is the texture. Your fried version looks very nice though.
Mandy
Picking the cherries sounds like so much fun. Picking cherries and blackberries is my favorite. I love how stained all the kids get near the end too!
Loving this tofu recipe. It looks delicious. I’m putting this on my list of food items to create from your blog. Thank you for sharing. You’re fantastic!
Hi Nami! Do you cut the tofu 1st then microwave or the other way round? Why is there so much water in plate after i microwave the tofu for 3mins? :O
Thanks for the question Lyn! Hmm either way is fine. It’s not that big deal. Microwave dehydrates tofu and without it, tofu has so much water inside. If you don’t dehydrate enough, it’s pretty dangerous when deep frying.
So make sure to dehydrate and coat well with corn starch! 
Tks Nami! But when after I microwaved the tofu, there was so much water being “force out” and my tofu became sort of like more “soggy” and sank down by half(??) and was outta shape! LOL It don’t look like yours, still so firm and in its original shape.. Hope you get what I’m trying to explain.. hee…
Here are two things I am wondering: 1) I forgot which microwave is stronger…Asian one or US one… Maybe you need to reduce microwave time. 2) Did you use regular Tofu (Momen Tofu) too? I think I’d go with reducing microwave time. You don’t have to “cook” it. If you still don’t succeed, then just dehydrate for a longer time and gently wipe tofu with paper towel. Hope this helps…
Hi Nami! Tks for your information! Greatly appreciated.
Actually I’m not really sure if that’s the Momen Tofu but it’s those in box type for regular cooking (they’ve got 3 types which are for frying, for soup and for deep-fry) I’ll try again and if really can’t, I’ll just stick to using the paper towel and a BIGGER shield when frying. LOL
Tks so much Nami!
Make sure you coat with corn starch/potato starch well… that will absorb extra water and then coat tofu well that will prevent from splatter.
Ok sure, truly appreciate your time explaining and teaching me. Tks so much Nami!
Have a great day ahead!
I think I said this before, but I have never eaten tofu before… I have a lot of catching up to do in the Japanese cuisine department!!!! This dish sounds so good (ohhh I love fried food!) and your presentation is, as always, simple and elegant!!! Great post Nami! <3
I am not a big fan of tofu ad it is usually a bit too mushy for my taste, but I think I could make an exception for this!
One of my fave Japanese dishes. There is just something irresistible about the golden, crusty exterior that gives way to a soft custardy interior.
Nami, I love this recipe…easy and so tasty. How interesting that you microwave the tofu to remove the water…I will have to try this method. Looks beautiful.
Cherry picking…brings me memories of the time when my sin was little.
Have a great week
Lovely to have both agedashi recipes, thanks for sharing Nami!
I’ve been berry picking, but never cherry picking… sounds like fun! And I love your dish Nami! Happy Tuesday!
Hi Nami,
This is truly one of my favourite Japanese entrees, the others being chawan mushi and also shishamo (pregnant fish – I think!)
I didn’t realise it’s relatively easy to prepare but I guess it’s the deep-frying that takes a bit of effort. I would definitely do it with the katsuobushi, always great fun watching it move as though it’s alive!
lovely recipe and I bet cherry picking is so much fun love them
Nami, sorry for not visiting you last week as I just came back from Bangkok. Look like you too had a great trip of cherry picking. I always like to order this tofu when take meal in outside Japanese restaurant, look like now i don’t need to do so as I can cook it at home. Thanks for sharing.
I have always been strawberry-picking and never tried cherry-picking before! Thanks for the recommendation. Are the cherries, organic?
Nami – I love this agedashi tofu. I love all sorts of Japanese food, you’re lucky being a Japanese.
I loved cherry picking as a child. I also loved cherry pit spitting competition, just for fun (I’m actually not competitive at all).
Very nice tofu dish! I’m still looking for ways to like tofu, we’re not friends yet, but one day maybe, and then I’ll try this.
I love agedashi tofu~ though I have yet to make it myself. Perhaps I can manage this? I love the way you make me feel like I can do it so easily
$1.99 a pound for cherries is a steal! In the grocery store where I shop they are $4.99 a pound. Needless to say they don’t find their way home with me. Your dishes always look so sophisticated and this one is no exception.
I love agedashi tofu! It sounds simple so I’m going to try making this!
I just LOVE Agedashi!
i always get this when i eat out at a jap restaurant- i love it! yours looks gr8, i might try and make my own sometime soon thanks for the recipe!!
Lovely method, lovely photos — thanks for sharing!
I would like to take this to a Potluck, but won’t be able to fry the tofu there. Can this be partially made ahead of time? I would fry the tofu the night before and prepare the sauce. At serving time I would put it together. Do you think it would still be good? Thank you!
Hi Christine! Just like any other deep fried food, if you deep fry ahead of time, it can get soggy. You can use an oven toaster or oven to bake it again right before you serve to make it crispy if that option is available. Otherwise, the batter won’t be as crispy as just out of the deep fryer. But if you don’t mind the texture, you can definitely prepare it ahead of time and pure sauce right before you serve.
That’s a very interesting way to drain your tofu. I might start using your technique.. Thanks!
HI Nami, I made this tonight, so easy and delicious!!! Yay!
Hi Megan! I saw your IG and thanks so much for trying this recipe!
OMG having massive pregnancy cravings for agedashi tofu. Unfortunately do not have any of the ingredients to whip it up in the kitchen…sob! So I’m off to the shops tomorrow!
Btw is the bonito flakes part of the garnish?
Hi Nic! Ohhh thank you for noticing! I’ll edit and add that as garnish at the end too. I hope you will enjoy this recipe! Thank you for writing!
Hi Nami,
This recipe was sooo great!. i made it and hubby was so delighted. Even my family and Friends from Phils and Dubai is asking for the recipe.
Arigato Gozaimasu!
Hi Matsuda-san! Yay! I’m glad this recipe worked out for you and your family (even friends!). Thank you so much for your feedback. Arigato~~!
Hi.Nami,
This is so embarrassing! I tried making dashi stock, was puzzled as why the stock wasn’t clear in colour and realised it was dashi miso that I used! Lol
Hi Nic! Haha, you use miso that has dashi already in it? I see! In case you are not familiar with dashi, I have How To Make Dashi page. Hope this is helpful.
http://justonecookbook.com/blog/how-to/how-to-make-dashi-jiru/
How was miso flavor Agedashi Tofu? I think it’s not bad at all! It’s kind of like miso soup with tofu?
Hello Nami,
I asked the shop owner if he has any dashi and was shown a tub with big Dashi word on it! I was gullible and took his word and didn’t even noticed the small print miso on the next line! Anyway I.made the dashi as per your instructions, surprisingly it turned out ok and was still yummy! Lol
Hi Nic! Oh no! I never thought of the owner of (Japanese, Asian?) shop would point at different thing! Now you have a box of miso so you can enjoy making miso soup at home.
Thank you for sharing your story!
this looks delicious!
Thank you so much!
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