Crispy deep-fried tofu served in a flavorful umami sauce, Agedashi Tofu is a popular appetizer you can find at izakaya and Japanese restaurants. It requires deep-frying, but the process is easier than you think. Skip the bonito flakes to make it vegan-friendly!
Agedashi Tofu (揚げ出し豆腐) is soft tofu 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 dishes that I make for him along with Mapo Tofu.
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Agedashi Tofu
Video
Ingredients
- 1 block medium tofu (momen tofu) (14 oz, 397 g; If this is your first time making Agedashi Tofu, use medium-firm tofu instead of soft silken tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture, then use silken tofu)
- 4 Tbsp potato starch or cornstarch
- 3-4 cups neutral-flavored oil (vegetable, rice bran, canola, etc.)
Sauce:
- 1 cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian/vegan)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Toppings:
- 1 inch daikon radish
- 1 green onion/scallion
- katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
- shichimi togarashi (Japanese seven spice) (optional)
Instructions
- Gather all the ingredients.
- Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes.
- Peel and grate the daikon and gently squeeze water out, keeping some moisture (I use this grater now and love it). Cut the green onion into thin slices.
- Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.
- Remove the tofu from paper towels and cut it into 8 pieces.
- Heat the oil to 350ºF (175ºC) in a deep fryer or medium saucepan. Coat the tofu with potato starch, leaving excess flour, and immediately deep fry until they turn light brown and crispy.
- Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.
- To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
To Store
- You can keep the leftovers, soup and fried tofu separately, in an airtight container and store in the refrigerator for 3 days.
Nutrition
Editor’s Note: This post was originally published on June 13, 2011 and has been updated with new pictures/video and revised recipe instructions.
