Agedashi Tofu

Agedashi Tofu is a comforting dish of delicate golden tofu in a light, savory broth scented with soy and mirin. Grated daikon, ginger, and scallion add freshness and gentle sharpness, making every bite soft, crisp, and deeply satisfying.

Nutrition · per serving

350kcal

17gProtein

18gCarbs

22gFat

2.5gFiber

2 servings

Ingredients

10 items

Tofu and coating

firm tofu400 g

plain flour35 g

neutral oil, for frying500 ml

Tentsuyu broth

kombu dashi300 ml

soy sauce30 ml

mirin30 ml

sugar5 g

Garnishes

daikon80 g

scallion1 stalk (15 g)

fresh ginger10 g

Tips

•If you can find potato starch or katakuriko, it is more traditional than flour and gives a lighter, crisper finish; this version uses flour to match the requested ingredients.
•Use firm tofu rather than silken for easier handling in a 30-minute recipe; very soft tofu is delicious but more fragile to fry.
•Leftover frying oil can be cooled, strained, and reused for other savory dishes.
•Serve with steamed rice and a simple spinach or cucumber side for a complete meal.

Steps

1
Drain the firm tofu, wrap it in a clean towel or paper towels, and place a light weight on top for 10 minutes to remove excess moisture. Meanwhile, grate the daikon and gently squeeze out some liquid, finely slice the scallion, and finely grate the ginger. This moisture control helps the coating stick and reduces oil splatter.
400 g firm tofu80 g daikon1 stalk (15 g) scallion10 g fresh ginger
2
In a small saucepan, combine the kombu dashi, soy sauce, mirin, and sugar. Bring just to a simmer over medium heat, stirring to dissolve the sugar, then immediately lower the heat and keep the broth warm without boiling hard so the flavor stays clean and balanced.
300 ml kombu dashi30 ml soy sauce30 ml mirin5 g sugar
3
Cut the pressed tofu into 6 equal pieces. Pat the surfaces very dry, then dust each piece evenly with the plain flour, shaking off any excess. A thin, even coating gives the classic delicate crust rather than a heavy batter.
400 g firm tofu35 g plain flour
4
Heat the neutral oil in a small deep saucepan to 170-175°C. Fry the tofu pieces in 2 batches for 2-3 minutes per batch, turning once, until pale golden and lightly crisp. Do not overcrowd the pan or the oil temperature will drop and the coating will soften.
500 ml neutral oil, for frying400 g firm tofu
5
Lift the fried tofu out and drain briefly on a rack or paper towels for about 1 minute. The crust should feel lightly crisp while the center remains tender.
400 g firm tofu
6
To serve, place 3 pieces of tofu in each bowl. Pour the hot tentsuyu broth around the tofu rather than directly over the top to preserve some crispness. Finish with grated daikon, sliced scallion, and grated ginger, and serve immediately while the contrast of crisp crust and warm broth is at its best.
400 g firm tofu300 ml kombu dashi30 ml soy sauce30 ml mirin5 g sugar80 g daikon1 stalk (15 g) scallion10 g fresh ginger

Origin & History

Agedashi tofu is a classic Japanese dish of lightly fried tofu served in a seasoned dashi-based broth, commonly enjoyed as a side dish, appetizer, or part of a set meal. The preparation highlights a central principle of Japanese cooking: contrast in texture and restraint in seasoning. Though simple, it is valued for the interplay of crisp coating, silky interior, and umami-rich broth.

japanese tofu vegetarian deep-fried dashi appetizer

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Steps

Drain the firm tofu, wrap it in a clean towel or paper towels, and place a light weight on top for 10 minutes to remove excess moisture. Meanwhile, grate the daikon and gently squeeze out some liquid, finely slice the scallion, and finely grate the ginger. This moisture control helps the coating stick and reduces oil splatter.

400 g firm tofu80 g daikon1 stalk (15 g) scallion10 g fresh ginger

In a small saucepan, combine the kombu dashi, soy sauce, mirin, and sugar. Bring just to a simmer over medium heat, stirring to dissolve the sugar, then immediately lower the heat and keep the broth warm without boiling hard so the flavor stays clean and balanced.

300 ml kombu dashi30 ml soy sauce30 ml mirin5 g sugar

Cut the pressed tofu into 6 equal pieces. Pat the surfaces very dry, then dust each piece evenly with the plain flour, shaking off any excess. A thin, even coating gives the classic delicate crust rather than a heavy batter.

400 g firm tofu35 g plain flour

Heat the neutral oil in a small deep saucepan to 170-175°C. Fry the tofu pieces in 2 batches for 2-3 minutes per batch, turning once, until pale golden and lightly crisp. Do not overcrowd the pan or the oil temperature will drop and the coating will soften.

500 ml neutral oil, for frying400 g firm tofu

Lift the fried tofu out and drain briefly on a rack or paper towels for about 1 minute. The crust should feel lightly crisp while the center remains tender.

400 g firm tofu

To serve, place 3 pieces of tofu in each bowl. Pour the hot tentsuyu broth around the tofu rather than directly over the top to preserve some crispness. Finish with grated daikon, sliced scallion, and grated ginger, and serve immediately while the contrast of crisp crust and warm broth is at its best.

400 g firm tofu300 ml kombu dashi30 ml soy sauce30 ml mirin5 g sugar80 g daikon1 stalk (15 g) scallion10 g fresh ginger

Origin & History