Agedashi Tofu (揚げ出し豆腐) is soft tofu which is coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then Tsuyu (sauce) made of dashi, mirin, and soy sauce is poured over the toppings and soaks the tofu to enhance its flavor. If you like spicy, you can add shichimi togarashi to spice up the taste.
This unique appetizer is crispy on the outside and creamy and soft inside. Soaked in the savory sauce, the combination tastes amazing! This light yet savory dish is served piping hot, so be careful not to burn yourself.
Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants. It is actually not difficult to make if you don’t mind deep frying. Sometimes it’s hard to believe a delicious dish like this is easy and simple to make at home yourself.
My family loves tofu dishes but my son especially is crazy about agedashi tofu. This is one of his favorite tofu dish that I make for him along with Mapo Tofu. Here’s a quick video tutorial on how to make Agedashi Tofu! I hope you enjoy!
Thank you so much for reading, and until next time!
- 1 block (14 oz) silken tofu (soft tofu)
- 4 Tbsp. potato starch (or corn starch)
- Vegetable oil for deep frying
- Drain the tofu by wrapping tofu with 3-4 layers of paper towels and place on a plate. Place a flat plate on top of the tofu to squeeze the liquid out for 15 minutes.
- Cut green onion into thin slices. Peel and grate daikon.
- Put dashi, soy sauce, and mirin in a saucepan and bring to a boil. Turn off the heat and set aside.
- Remove tofu from paper towels and cut tofu into 8 pieces.
- Heat 1½ inch of oil the oil to 350F (175C) in a deep fryer. Coat the tofu with potato starch and deep fry until they turn light brown and crispy.
- Remove the tofu and drain excess oil on a plate lined with paper towels.
- To serve, place the tofu in a serving bowl and pour the sauce on the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
Editor’s Note: This post was originally published on June 13, 2011 and has been updated with new pictures/video and revised recipe instructions.