Agedashi Tofu Recipe
Japanese · Appetizer · 25 min total
Agedashi Tofu is a classic Japanese appetizer featuring silken tofu lightly dusted with potato starch, deep-fried until golden, and served in a savory dashi-based broth with grated daikon, ginger, and bonito flakes.
15
min prep
min prep
10
min cook
min cook
2
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 block (14 oz) silken tofu
- 1/4 cup potato starch or cornstarch
- Vegetable oil for deep-frying
- 1 cup dashi (Japanese soup stock)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon sugar
- 1/4 cup grated daikon radish
- 1 teaspoon grated fresh ginger
- 2 green onions, thinly sliced
- Bonito flakes (katsuobushi) for garnish
Instructions
- Drain the tofu and gently pat dry with paper towels. Cut into 6 equal pieces (about 1-inch thick).
- Place potato starch in a shallow dish. Lightly coat each tofu piece with starch, shaking off excess.
- In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, then remove from heat and set aside.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully fry the tofu in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Divide the hot dashi broth between two shallow bowls. Place the fried tofu in the broth.
- Top each serving with grated daikon, grated ginger, green onions, and a pinch of bonito flakes. Serve immediately.
Tips
- Use silken or soft tofu for the best texture; avoid firm tofu.
- For extra crispiness, double-coat the tofu by dipping in starch, then water, then starch again.
- Serve immediately as the tofu will lose its crispness in the broth over time.
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