Agedashi Tofu
Cubes of tofu dusted in potato starch, fried until the outside sets into a thin crisp shell, then sat in a warm dashi-soy broth. It is an izakaya standard and takes about fifteen minutes of actual work — the half hour before that is just tofu draining under a weight.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Agedashi Tofu, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
