Agedashi tofu is one of my go-to Japanese comfort dishes — crispy on the outside, silky-soft inside, and served in a light, umami-rich dashi broth. It’s surprisingly simple to make at home. Even if you don’t cook Japanese food often, this dish is forgiving and relies on everyday pantry ingredients like soy sauce and starch.

The biggest “skill” here is handling soft tofu gently, but once you get the hang of it, this is the kind of recipe you’ll make again and again.

What type of tofu is best for Agedashi Tofu?

Traditional Agedashi uses silken tofu, but it’s delicate and harder to handle. Medium-firm tofu is the easiest for beginners — still soft inside but easier to fry without breaking. Firm tofu works, but the texture is less authentic.

Can I make Agedashi Tofu without dashi?

You can, but the flavor won’t be truly Japanese. If you need a substitute, try:

• Chicken broth + a splash of soy

• Vegetable broth + a pinch of kombu powder
  Instant dashi granules are widely available and taste very close to restaurant versions.

Why does my tofu fall apart while frying?

Common causes:

• Cutting tofu too thin

• Pressing too hard

• Not drying tofu enough

• Oil not hot enough

• Moving tofu too early

For best results, heat oil to 350°F and avoid touching the tofu during the first minute of frying.

Can I air-fry the tofu instead?

Yes — it won’t be fully traditional, but it works:

• Coat tofu with starch.

• Spray lightly with oil.

• Air-fry at 400°F (200°C) for about 10–12 minutes, flipping halfway.
  The texture is slightly less delicate but still delicious.

What can I serve with Agedashi Tofu?

Popular Japanese pairings:

• Miso soup

• Rice bowls

• Tempura

• Japanese cucumber salad

• A simple soba or udon noodle dish