Agedashi Tofu Recipe
Agedashi Tofu is a classic Japanese appetizer featuring silky tofu lightly coated in potato starch, fried to crispy perfection, and served in a warm, umami-rich dashi broth. Garnished with scallions, grated daikon, and bonito flakes, it’s the ultimate comforting and flavorful dish that’s both elegant and easy to prepare.
Equipment
- 1 Skillet For frying tofu
- 1 Saucepan For simmering the broth
- 1 Slotted spoon To remove tofu from hot oil
- 1 Small grater For daikon radish
- 1 Tongs To flip tofu while frying
- 1 Paper towels (for draining excess oil)
Ingredients
- For the Tofu:
- 14 oz Silken or firm tofu Drained and cut into cubes
- 1/2 cup Potato starch Or cornstarch
- 1 cup Vegetable oil For shallow frying
- For the Broth:
- 1 1/2 cups Dashi stock Kombu-bonito or vegan dashi
- 2 tbsp Soy sauce Low-sodium preferred
- 1 tbsp Mirin Adds slight sweetness
- 1 tsp Sugar Optional for added depth
- For Toppings:
- 2 tbsp Grated daikon Freshly grated
- 2 tbsp Chopped scallions Green part only
- 1 tbsp Bonito flakes Optional skip for vegan
- 1 tsp Grated ginger Optional
Instructions
- Prepare the Tofu: Drain tofu well and pat dry with paper towels. Wrap with a clean kitchen towel and press gently for 10–15 minutes to remove excess moisture.
- Coat the Tofu: Cut tofu into bite-sized cubes. Lightly coat each piece in potato starch, shaking off any excess.
- Fry the Tofu: Heat oil in a skillet over medium heat. Once hot (around 340–350°F / 170–180°C), gently add tofu and fry until all sides are golden and crisp. Remove with a slotted spoon and drain on paper towels.
- Make the Broth: In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, then reduce to low and keep warm.
- Assemble the Dish: Place crispy tofu pieces in individual serving bowls. Ladle hot broth over the tofu. Garnish with grated daikon, scallions, bonito flakes, and ginger.
- Serve Immediately: Enjoy while hot so the tofu stays crispy while soaking up the flavorful broth.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure your dashi is gluten-free.
- Tofu can also be air-fried for a lighter version.
- Always serve agedashi tofu immediately after assembly to preserve its contrast of textures.
