Agedashi tofu

Agedashi tofu is a way to serve hot tofu. Silken firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and , and topped with finely chopped ''negi'' or grated daikon.

Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled ''Tofu Hyakuchin'' , along with other tofu dishes such as chilled tofu and simmered tofu .