Agedashi tofu from Kim Phat

Agedashi tofu

Servings: 4 servings


  • 1 TBS Kmikoman Memmi Soup Base
  • 3 TBS of cold water
  • 1 Tsp soy sauce
  • 1 Tsp from mirin
  • Tofu
  • 8 cubes soft tofu
  • (buy a large block and cut it into 8)
  • 2 TBS white flour
  • 1 beaten egg
  • 4 TBS from panko
  • Canola oil for frying
  • Bonito flakes


1. Prepare the broth by combining the ingredients and bring them to a boil in a saucepan. Reserve
2. In a heavy-bottomed saucepan, heat the oil over medium-high heat. The oil will be hot enough when a piece of panko floats on the oil.
3. Put the flour, eggs and panko in 3 separate bowls.
4. Gently take the tofu cubes and dip them in order, in the flour, egg and panko. Delicately place them in the oil. Cook for about 1 minute on each side.
5. Place them on paper towels that have been placed on a plate. Continue cooking for all others.
6. In four bowls, pour the broth, put 2 pieces of fried tofu and sprinkle with bonito flakes.
7. Eat with a spoon.

All purpose flour

bonito flake

Canola oil


Panko bread crums


Tofu soft

Kikkoman soup base memmi

Dark soya sauce