Agedashi Tofu

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Agedashi Tofu |

I hope you had a good weekend. My husband and I worked hard on this blog over the weekend (staying up late nights!). He fixed all the broken links that were caused by migrating servers last week and I worked on the looks of the website. I think it’s pretty much done fixing (if not please let me know?). What do you think of my new layout? If you go to categories, pictures are now back in place. Phew.

I had never imagined how much time and effort recreational bloggers put into their website(s) and now I know it’s not that easy. I also found myself utilizing my “good organizational skill” during the website-making process. Besides cleaning and organizing my home, I didn’t know where else I can use that skill but now I found one. There are definitely a lot more improvements we can do for Just One Cookbook, but for now, I’m pretty happy the way it’s organized as the primary user of this website. Okay, let’s move on to today’s recipe.

Typical Agedashi Tofu that you normally eat in Japanese restaurants is deep-fried tofu served in dashi-based soup and topped with finely chopped green onion, ginger, grated daikon, and katsuobushi. I wanted to make a version of this dish more like a finger food, so I prepared it differently by coating the deep fried tofu in Teriyaki style sauce. This is a great appetizer or side dish for your Japanese or Asian theme dinner. If you prefer traditional kind, click here. Enjoy!

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Agedashi Tofu
Prep time
Cook time
Total time
Serves: 2-3
  1. In a small bowl, put corn starch. In another bowl, combine the seasoning ingredients and mix. Place the tofu on a plate and microwave it for 1 minute. Leave it on the plate for a few minutes to dehydrate. Discard water.
  2. Cut Tofu into small square pieces. The thickness should be about ½ inches.
  3. In a non-stick frying pan, heat ¼ inch of oil on high heat.
  4. When the oil is hot, dredge all sides of tofu in corn starch and gently place it in the pan. Cook tofu until all sides get crispy and golden brown.
  5. Use paper towels to wipe off oil in the pan. When it’s clean, add the seasonings and katsuobushi. Flip tofu and shake the pan to evenly coat the sauce around tofu.
  6. Serve on a plate and garnish with green onions and pickled ginger. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. How easy is this! I love it :) By the way, I love the new blog look. I find myself constantly tweaking mine and have to stop myself. There is always something new and improved to do. Well, I’m off to have a look around at your blog!

    • Thanks Dee! I know…it’s endless project when you start tweaking here and there. I have to focus on recipes and photography which should be the priority for my blog’s improvement. :-)

  2. Mika

    右隣のPekoPekoって 広告? クリックしてみたんだけど いまいち分かんなかった。なみちゃんのレシピもこの本に載るってことなのかなあと思ったんだけどね。

    ダグラスも私も このレイアウト大好きよ! 

    • 美佳さん、私の広告じゃないよ。震災のためのチャリティークックブックで、本の出版社に選ばれたfood blogger達がそれぞれレシピを書くらしい。この本を買った全額が日本に行くの。すごいよね。いつ出版されるか未定らしいんだけど、メールを出しておけば(サイト内にある)詳細を教えてくれるんだって。こんな感じであちこち募金してるけど、何かのためになったらなぁと。新しいレイアウト気に入ってもらえて良かった!

  3. shannon

    I love your picture! What kind of plate is that? An olive plate? I love it!!!! I think I can even get the family to eat more tofu with this recipe! It looks delicious!

    • Hi Shannon! Yes I think this is for olives. Being a Japanese I’ve been using this to serve Edamame…LOL! It’s a long plate and I really had a difficult time taking this picture. You see my struggle? Heehee. This is super easy and can make no mistake! I hope you will like it.

  4. They look so cute! Haven’t seen this as appetizers but they look fabulous to serve guests. Thanks for sharing. (Having a food blog is like having an extra pet or child. I am truly amazed to those that can post a recipe every day or every week. So much work goes into one post.)

    • Hi Linda! I used to post one dish a day on facebook, but I didn’t spend as much time for taking pictures and editing. Now that I have to edit pictures and post on the website, it takes most of my free time at night. I can only post 3 times a week. I don’t know how everyone can post every single day on top of their work, kids, and all the chores!

  5. Love the way the blog looks. It really does take a lot of time and effort these blogs! This recipe looks so good. I just bought some tofu and now I think I know what I am going to do with it!!

  6. This sounds easy and quick, just how I like it. And it looks beautiful!
    Blogging can be hectic LOL so much to do on the site behind the scenes so that everything looks perfect for visitors. Trust me I know it takes forever! I love what you did , it looks great, and love your new picture :)

    • Hi Elyse! This one is a bit different from ones at restaurants because it’s dry, not in soup. It’s rather crunchy outside and I actually love this more than typical Agedashi Tofu. Hope you like it. 😉

  7. Emily

    I know how hard it can be, I spend hours working on mine as well. But the results are worth it, and I hope you feel that way too! Beautiful blog, I like it a lot!

    I am always on the lookout for new tofu recipes, and this one is absolutely gorgeous! Can’t wait to try it thankyou for sharing!


    • Hi Emily! I actually went to your site but couldn’t leave a comment since there was no option of Name/URL. Can you add that? I don’t have other accounts so it doesn’t let me post any comment… You are a funny writer and I enjoyed reading your post! Looking forward to your roasted chicken recipe!

  8. This dish looks great. Of course what seems simple gets a little more complex for me when I see katsuobushi and other ingredients I’m not too familiar with … hope to learn more visiting your site. BTW your leek and potato soup is very similar to mine. Your blog looks lovely.

    • Hi Chris! I went to leave a comment first and then I just re-visited your site after I read about your potato leek soup! I haven’t given up looking for the post I saw in March… But yours is very similar to mine indeed! It made me feel relieved I didn’t mess up with my first potato leek soup. I liked how you added “Health Benefits of Leeks” at the end. Very informative!

    • Haha Tofu can be quite boring. I don’t think it was my favorite food, but we use it a lot for Japanese cooking. It’s healthy. But I always need some flavors to eat, unless it’s fresh homemade ones. I hope you will enjoy Tofu one day. :-)

  9. Hi Nami,

    What a nice banner you have! Pretty site. I appreciate your message and being introduced to your blog. Your food is right up my alley. I loved in Japan for a couple years and love agedashi dofu, etc.

  10. Working on a blog is truly a labor of love. I don’t think we really ever finish tweaking and trying to make it better…gotta luv it right? I like your header and logo…nicely done! Lovely presentation on your agedashi tofu. =)

    • Hi Cristina! I LOVE your blog because your dishes look so delicious and the great pictures! I just went there to see if there was a new post, and now I’m hungry again. =P

  11. Yes, blogging is major work, but I love it. It’s my hobby/obsession!

    I can’t believe how easy agedashi tofu is. It’s my absolute favorite appetizer, but I just assumed it was difficult. Thank you for teaching this to me!

  12. Hi, Nami,
    Thanks for stopping by. I love your site and your philosophy of organizing your family recipes in one place. Agedashi Tofu is my all-time favorite appetizer but I only ever have it when dining out. You make it look a lot less scary to make at home. ; )

    • Thank you Manju! I love your yummy name and the story about your inspiring parents on your blog. It was really nice. I used to hate deep frying too because of everything that I had to deal with. But after my son enjoys deep fried food, I thought it’s a lot healthier to eat it at home than outside because I can use fresh oil etc. Now I deep fry food in 1/4″ oil if it’s for just family (need a wok for deep frying a lot though). It works just fine and easy to clean!

  13. Valerie

    So if you would want to make the agedashi tofu that you get in restaurants, do you just leave the Seasonings (teriyaki ingredients) out, and place the fried tofu in some dashi? :s Thanks! 😀

    • Hi Valerie! I should have shared traditional Agedashi Tofu recipe first before this twisted version. Because regular one is deep fried tofu in Dashi, and it’s very different from this Teriyaki flavor. I can quickly share – you deep fry the tofu the same way and place it in the serving dish. In a saucepan, put Dashi (maybe like 1 cup?), soy sauce and mirin and bring it to a boil. Add a mixture of corn starch + water into the sauce and quickly mix it (so it won’t create lump). Pour the sauce over the tofu. You can garnish with green onion, ginger, katsuobushi, or grated daikon. Maybe I’ll cook this soon if you don’t mind waiting. Let me know. :-)

      • Valerie

        Hi Nami! Thanks for that! I’ll be watching the site, but maybe I’ll try and make it with those instructions before that time, too! 😉 Can’t wait to try it at home. I might post the results here (if they turn out ‘ok’ hehe). Cheers!

        • Valerie, I’ll cook soon when I can. I may need to figure out when to post, but in case it’ll be pushed, then I’ll post measurements here. :-)

  14. Love this too! Practically I’m bookmarking and copying another set of almost all your recipes in my mail’s drafts 😀
    Think tonight I’m going to stay over at your blog! LOL

    • Haha thank you Lyn! I’ll hope you can find some recipes that you want to make. Let me know if there is any food I should add. :-)

  15. Debbie

    Thru your blog, I learnt how to make age dashi tofu at home….

    No need to go jap rest to ease off age dashi tofu cravings…..

  16. vivala-b.bird

    Hi Nami!

    I just wanted to drop you a note quickly to let you know that I had agedashi mochi for the first time today. Mochi is one of my favourite things in the world (besides sweets) so when I saw it on the menu of the izakaya I was at, I has to order it. As the friend I was with is vegetarian, they swapped the chicken broth with dashi broth/sauce. Have you ever had it? I was going to replace the tofu with mochi and see if it works!

    Happy weekend!

    • I heard about it but I actually have never tried making it at home! I should give it a try as I also love mochi and always have it in my pantry! 😀 If you want to make it, my other Agedashi Tofu is the typical recipe (not the pan fried version), and you might want to use that recipe instead of this one.

      Chicken broth is a little strong broth for a dish like this. I think you can also omit dashi and add water, or maybe vegetable broth might work better. Hope you and your friend enjoy it!

  17. twobacas

    Hi Nami,
    I got a question which is Taiwanese stinky tofu? I was wondering if you have ever eaten it.
    I want to try it but don’t know what it taste like. Is like funyu which I like.
    Thanks for your response……..twobacas

  18. Wellington Doremon

    Hi. Nami , love the recipes on your website. Can I find out what sort of texture for the tofu am I expecting here? Since they are sort of braised int he sauce, I don’t suppose they will be crispy anymore, right? Also, am I right to say that I have to take the tofu out to wipe the pan free of oil and put them back after the seasonings are put in? Appreciate your clarifications on the above. Cheers!

    • Hi Wellington! Thank you for reading my blog! :) It won’t be crunchy, but it’s not as soft as you may think. Maybe 30% crispy 70% soft? It depends on how long you cook with the sauce. If you like it crispy, you can pour the sauce when you eat etc. Yes, at Step 5, you wipe off the oil first before adding the seasoning. Hope this helps. :)