Agedashi Tofu
Silken tofu dusted in potato starch, deep fried until the outside is a thin crackling shell, and served in warm dashi broth with grated daikon and ginger. Proof that tofu is a texture problem, not a flavour one.
Photograph credit: Agedashi Tofu by LingLass · CC0 1.0 · Wikimedia
Method
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Drain the tofu and cut it into 8 blocks. Lay them on a tray lined with several layers of kitchen paper, cover with more paper, and leave 20 minutes. Do not weight them.
-
Simmer the dashi, soy and mirin together for 2 minutes and keep warm.
-
Heat the oil to 180°C / 350°F.
-
Working with two or three pieces at a time, roll the tofu in potato starch, coating every face, and shake off the excess.
-
Lower them carefully into the oil and fry 3 to 4 minutes, turning once, until the coating is set, pale gold and crisp. The tofu will not brown deeply and should not.
-
Drain briefly on a rack — not on paper, which traps steam and softens the base.
-
Set two pieces in each shallow bowl, pour the hot broth around them to a depth of 1 cm, and top with mounds of daikon, ginger, spring onion and bonito flakes. Serve immediately.
Chef’s Tips
- Handle the tofu with a fish slice, not tongs. It tears at the slightest pinch.
- Coat immediately before frying. Starch left sitting on wet tofu turns to glue.
- Firm tofu is easier to handle but gives a far less interesting contrast between shell and centre.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
Pairing Suggestions
- Cold sake or a dry beer
- Edamame and grilled skewers
- Steamed rice and miso soup
Storage & Reheating
Eat within minutes. The broth keeps 4 days refrigerated but the tofu will not stay crisp for more than about ten minutes.
Common questions
How long does Agedashi Tofu take to make?
About 27 minutes in total — 15 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Agedashi Tofu?
Handle the tofu with a fish slice, not tongs. It tears at the slightest pinch. Coat immediately before frying. Starch left sitting on wet tofu turns to glue. Firm tofu is easier to handle but gives a far less interesting contrast between shell and centre.
What should I serve with Agedashi Tofu?
Cold sake or a dry beer; Edamame and grilled skewers; Steamed rice and miso soup.
How should Agedashi Tofu be stored?
Eat within minutes. The broth keeps 4 days refrigerated but the tofu will not stay crisp for more than about ten minutes.
Is Agedashi Tofu suitable for a special diet?
This recipe is vegetarian, dairy-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Agedashi Tofu?
About 288 kcal per serving, with 16 g protein, 22 g carbohydrate and 16 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Japanese cooking and appetizers ideas from Weekly Delight.
Katsu Curry
A breaded cutlet sliced over rice and flooded with Japanese curry sauce — thicker, sweeter and darker than an Indian…
Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
Chicken Katsu Curry
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
Chicken Karaage
Japan's definitive fried chicken: thigh meat marinated in soy, sake and ginger, dusted in potato starch and fried…