Deep fried tofu is called age-dashi-dofu in Japan. Deep fried tofu is usually served with Tempura Sauce.
Agedashi tofu (or agedashi dofu), often shortened to age tofu or age dofu) is a japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It’s then served in a hot tentsuyu broth made of dashi, mirin, and sho-yu (Japanese soy sauce).
Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally “One hundred Tofu”), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
For the exact quantity watch the video
1. Cut the silken tofu into cubes.
2. Preheat a wok with oil.
3. Coat the tofu cubes in cornstarch and deep fry three tofu cubes for 2-3 minutes.
4. Remove it, place it on a strainer and then place it in a deep serving bowl.
5. Pour the tempura sauce over the tofu and garnish it with dried fish flakes, cut nori and chili radish.