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Agedashi Tofu

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 people
Course: Appetizer
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the tofu
  • 1 14 oz block soft or medium-firm tofu (silken tofu is traditional)
  • 3 –4 tablespoons cornstarch or potato starch
  • Neutral oil for frying canola, vegetable, peanut
For the broth (mentsuyu-style)
  • 1 cup dashi instant dashi is fine
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar optional, if your mirin is unsweetened
Toppings
  • Grated daikon optional but traditional
  • Thinly sliced green onions
  • Bonito flakes
  • Grated ginger

Method
 

Prepare the tofu
  1. Drain the tofu and place it on a plate lined with paper towels.Cover with more paper towels and gently press down to remove excess moisture.Cut the tofu into 1.5–2 inch cubes.Handle lightly so the tofu keeps its shape.
Make the broth
  1. In a small saucepan, combine dashi, soy sauce, mirin, and sugar.Bring to a gentle simmer, then lower heat and keep warm.
Coat the tofu
  1. Spread cornstarch or potato starch on a plate.Lightly dredge each tofu cube, shaking off excess.A thin coating gives the crispiest texture.
Fry the tofu
  1. Heat about ½ inch of oil in a wide pan over medium heat.The oil should reach around 350°F (175°C).Place tofu cubes in gently, leaving space between them.Fry 2–3 minutes per side, until pale golden and crisp.Transfer to a rack or paper towels to drain.
Assemble
  1. Add tofu cubes to a shallow serving bowl.Pour warm broth around (not directly on top of the tofu).Add toppings: daikon, green onion, ginger, and bonito flakes.

Notes

If you press tofu too hard, it will crumble. Gentle pressure is enough.
Potato starch gives the most authentic “mochi-like” crispness; cornstarch works but is slightly less airy.
Letting tofu sit for even 10 minutes after coating improves crispiness because the starch hydrates.
Pour broth around the tofu—never directly on top—or the crust will immediately soften.
The dish is best eaten immediately; the texture doesn’t hold for reheating.