Agedashi dofu
Agedashi dofu is a classic Japanese dish featuring lightly coated and deep-fried silken tofu, served hot in a savory dashi-based broth. It typically includes grated daikon radish, green onions, and sometimes bonito flakes or ginger as garnish. The dish originates from Japan and is a staple in izakayas and home cooking.
🍽️ Nutrition at a glance
Agedashi dofu is a moderate-calorie dish that is primarily a source of plant-based protein from the tofu, with some fat from the frying oil. It provides key nutrients like iron, calcium, and magnesium, with a rough calorie ballpark of 150-250 kcal per typical serving.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 12 g |
| Carbs | 8 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Calcium | 180 mg |
| Magnesium | 45 mg |
| Potassium | 350 mg |
| Manganese | 0.8 mg |
| Selenium | 10 mcg |
| Copper | 0.3 mg |
| Phosphorus | 120 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, agedashi dofu is a beloved example of Japanese 'shojin ryori' (Buddhist vegetarian cuisine) adaptations, where tofu is elevated through texture and umami-rich broth. Nutritionally, the frying method creates a crispy exterior that contrasts with the soft interior, helping the tofu absorb the flavorful, mineral-rich dashi broth.
