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.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 4

Course: Appetizer

Cuisine: Asian, Japanese

Calories: 210

Ingredients Equipment Method Notes

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

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)

Method

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.