Agedashi Tofu – Deep Fried Tofu in Tsuyu Broth
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Ready to try the ultimate Japanese Agedashi Tofu Recipe? Lightly fried tofu with an airy crunch – covered in savory Tsuyu broth and topped with katsuobushi! Make this classic Japanese izakaya snack at home in only 25 minutes!
Agedashi Tofu Recipe
The warm tentsuyu broth added to the dish just before serving is full of savory umami and just a touch of sweetness. Meanwhile, the grated ginger on top brings a spicy freshness, that rounds out the flavor profile beautifully.
Our history with Japanese fried tofu
How to cook Agedashi Tofu
Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried.
Then heat your cooking oil to around 340°F. Once hot, carefully place your tofu cubes inside and deep fry until golden brown.
Drain on paper towels until the excess oil has run off.
Meanwhile in a small pan, heat up your dashi stock, mirin, soy sauce, sugar and salt. Stir until the sugar has disolved.
Serve your fried tofu cubes in the broth – and top with scallions, katsuobushi and grated ginger and daikon.
Here are some of my other favorite tofu dishes:
- Tofu Dengaku
- Green Beans and Tofu With Curry Sauce
- Tofu and Clam Scramble
- Chocolate Tofu Mousse
- Vegetarian Spicy Tofu and Celery Salad
Agedashi tofu (deep-fried tofu in tsuyu broth)
Make this traditional Japanese tofu dish at home in just 25 minutes!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Side
- Method: Deep fryig
- Cuisine: Japanese
- Two 12-ounce box silken tofu (drained)
- potato starch or cornstarch (for dusting)
- oil (for frying)
- 1 cup dashi stock
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- ginger (peeled and grated)
- green onion or chives (finely chopped)
- shiso leaves (chopped) optional
- myoga (chopped) optional
- Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.
- Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
- In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
- Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.
This Agedashi Tofu recipe is meant to be enjoyed immediately. The broth can be saved for later, but once the tofu is fried it will not keep in the fridge.
Keywords: recipe, vegetarian, appetizer, Japanese, izakaya
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