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Agedashi Tofu Recipe

Lightly fried tofu in savory dashi broth - a delicate and comforting Japanese appetizer.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4 people
Difficulty: Medium

Ingredients

For the Tofu:

  • 400g silken tofu, cut into cubes
  • 1/2 cup potato starch or cornstarch
  • Vegetable oil for deep frying

For the Dashi Broth:

  • 2 cups dashi stock
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

For Garnish:

  • 2 green onions, finely chopped
  • 1 tbsp grated daikon radish
  • 1 tsp grated fresh ginger

Instructions

  1. Prepare the Tofu

    Drain tofu and pat dry with paper towels. Cut into 2-inch cubes and let sit on paper towels for 15 minutes to remove excess moisture.

  2. Make the Dashi Broth

    In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer and keep warm.

  3. Coat the Tofu

    Gently coat each tofu cube with potato starch, shaking off excess. The coating should be light and even.

  4. Heat the Oil

    Heat oil to 340°F (170°C) in a deep pot or fryer. The oil should be deep enough to submerge the tofu cubes.

  5. Fry the Tofu

    Carefully add tofu cubes to the hot oil and fry for 2-3 minutes until golden and crispy. Don't overcrowd the pot.

  6. Serve

    Place fried tofu in serving bowls, pour warm dashi broth over, and garnish with green onions, grated daikon, and ginger.

Chef's Tips

Tofu Selection

Use silken tofu for the smoothest texture. Firm tofu can be used but will have a denser consistency.

Oil Temperature

Maintain proper oil temperature to ensure crispy exterior without overcooking the delicate tofu interior.

Serve Immediately

Agedashi tofu is best served immediately while the coating is still crispy and the broth is warm.