Agedashi Tofu with Miso Sauce

Agedashi Tofu with Miso Sauce

This Agedashi Tofu with Miso Sauce is a favourite Zen Buddhist vegan dish.

Prep time: 20 minutes

Cooking time: 15 minutes

Serves 2


2 blocks silken tofu

Organic sunflower oil for deep-frying

4 tbsp rice flour

2 tsp grated fresh root ginger, and red radish slices for garnish

1 spring onion, finely sliced on the diagonal to garnish

2 tbsp barley miso, mixed in a little water to form a sauce-like consistency


  • Press and drain the tofu on paper towel until dry, changing the paper towel as required.
  • Put the oil in a heavy-based deep frying pan and heat to about 180o/350f.
  • Cut each tofu block in half and then half again.
  • Dust with the flour, then using a spatula gently slide the tofu into the oil and deep-fry until crisp and golden.
  • Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish and spring onion.

Note: Don’t dust the tofu with the flour until you are ready to fry it, otherwise it will become sticky.

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