Name: Agedashi Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 block firm tofu; 1/4 cup potato starch (or cornstarch); 1/4 cup vegetable oil (for frying); 2 tbsp soy sauce; 1 tbsp mirin; 1/2 cup dashi (Japanese stock); 1 tsp grated daikon radish (optional); 1/2 tsp sesame seeds; 2 green onions, chopped; Fresh cilantro for garnish (optional)

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Introduction

Agedashi tofu is a delightful Japanese appetizer featuring crispy fried tofu served in a warm, flavorful dashi broth. This simple yet elegant dish is perfect for a light snack or starter, offering a wonderful balance of textures and savory taste.

A white bowl with a rustic edge holds several golden-brown fried tofu pieces at the center, each with a slightly crisp texture and soft interior. These tofu pieces sit in a shallow pool of glossy, dark brown soy-based sauce, filling the bottom of the bowl. On top of the tofu, there is a scoop of white grated radish with a slightly fluffy texture, sprinkled with red chili powder. Thin, bright green slices of fresh scallions are scattered over the tofu and radish, adding color and a fresh look. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block firm tofu
1/4 cup potato starch (or cornstarch)
1/4 cup vegetable oil (for frying)
2 tbsp soy sauce
1 tbsp mirin
1/2 cup dashi (Japanese stock)
1 tsp grated daikon radish (optional)
1/2 tsp sesame seeds
2 green onions, chopped
Fresh cilantro for garnish (optional)

Instructions

Step 1: Drain the tofu and press it gently to remove excess moisture. Cut the tofu into bite-sized cubes.
Step 2: Coat each tofu cube evenly with potato starch or cornstarch.
Step 3: Heat vegetable oil in a frying pan over medium-high heat. When hot, fry the tofu cubes for 2 to 3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Step 4: In a small saucepan, combine soy sauce, mirin, and dashi. Bring to a gentle simmer over low heat and cook for 1 to 2 minutes to blend the flavors.
Step 5: Arrange the fried tofu cubes in a serving dish and pour the warm dashi broth over them.
Step 6: Garnish with grated daikon radish, sesame seeds, chopped green onions, and fresh cilantro if desired. Serve immediately.

Tips & Variations

For extra crispiness, double-fry the tofu by frying twice and letting it cool briefly in between.
Use cornstarch instead of potato starch if preferred; both work well for coating.
Add a splash of lemon juice or a sprinkle of chili flakes to the broth for a tangy or spicy twist.
Serve with grated ginger for additional zing and warmth.

Storage

Agedashi tofu is best enjoyed fresh for optimal crispiness. If you need to store leftovers, keep the fried tofu and broth separate in airtight containers in the refrigerator for up to 1 day. Reheat the broth gently on the stove and warm the tofu in a hot oven or air fryer to help retain crispiness before serving.

How to Serve

A white bowl holds two golden-brown fried tofu cubes soaked in a light brown broth. The tofu cubes have a slightly crispy texture on the outside. On top of the tofu, there are small chopped green onions and thin, light beige flakes that look delicate and airy. The bowl sits on a white marbled surface with a suggestion of a bamboo mat pattern peeking from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu for agedashi tofu?

Firm tofu is recommended as it holds shape better during frying. Silken tofu is too delicate and may break apart, making it difficult to achieve the desired crispy texture.

What can I substitute for dashi if I don’t have it?

If dashi isn’t available, you can use a light vegetable broth or a mild chicken broth as a substitute, although the flavor will be less authentic. Adding a pinch of kombu powder or bonito flakes can help mimic the dashi taste.