Agedashi Tofu 揚げ出し豆腐

Jump to Recipe Discussion
  • A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings. If you don’t mind deep-frying, this tofu dish is incredibly easy to make at home. 

    Agedashi Tofu in a black bowl and cup of sake.

    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.

    Watch How to Make Agedashi Tofu 揚げ出し豆腐の作り方

    Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes.

    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 with bonito flakes in a black bowl.

    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.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 1 vote
    Agedashi Tofu | Easy Japanese Recipes at
    Agedashi Tofu
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
    Course: Appetizer
    Servings: 3
    Author: Nami
    1. Gather all the ingredients.

      Agedashi Tofu Ingredients
    2. 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.
      Agedashi Tofu 1
    3. Peel and grate the daikon and gently squeeze water out. Cut the green onion into thin slices.
      Agedashi Tofu 2
    4. Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.
      Agedashi Tofu 3
    5. Remove the tofu from paper towels and cut it into 8 pieces.
      Agedashi Tofu 4
    6. Heat the oil to 350F (175C) in a deep fryer or medium saucepan. Coat the tofu with potato starch and deep fry until they turn light brown and crispy.
      Agedashi Tofu 5
    7. Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.
      Agedashi Tofu 6
    8. 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.
      Agedashi Tofu 7
    Recipe Notes

    Tofu: If this is your first time making Agedashi Tofu, use medium tofu instead of soft tofu since it's easier to cook without breaking it. Once you're more comfortable making Agedashi Tofu and prefer silky tofu texture inside crispy outer layer of Agedashi Tofu, use soft tofu.

    For vegetarian agedashi tofu, use kombu dashi.

    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.

    Editor’s Note: This post was originally published on June 13, 2011 and has been updated with new pictures/video and revised recipe instructions.


    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Valerie wrote:
  • kat wrote:
  • Maris (In Good Taste) wrote:
  • Nate @ House of Annie wrote:
  • Cooking Gallery wrote:
    • Nami wrote:
  • Raymund wrote:
  • Pudding Pie Lane wrote:
  • Sissi wrote:
  • daksha wrote:
  • elle marie Yamamoto wrote:
    • Nami wrote:
  • Belinda @zomppa wrote:
  • lynn @ the actor’s diet wrote:
  • Lori Lynn wrote:
  • Sandra’s Easy Cooking wrote:
  • DeniseB wrote:
  • Lyn wrote:
  • food-4tots wrote:
  • Adora’s Box wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Giulietta @ Alterkitchen wrote:
  • Lyndsey ~The Tiny Skillet~ wrote:
  • Elyse @The Cultural Dish wrote:
  • Mika wrote:
  • Firefly wrote:
  • Tina (PinayInTexas) wrote:
  • Happy When Not Hungry wrote:
  • pigpigscorner wrote:
  • Mary wrote:
  • [email protected]’s Kitchen wrote:
    • Thisishowyadoit wrote:
  • Sandy wrote:
    • Nami wrote:
      • Sandy wrote:
        • Nami wrote:
  • Cindy wrote:
  • Kim – Liv Life wrote:
  • kankana wrote:
  • Tastes of Home (Jen) wrote:
  • Mandy – The Complete Cook Book wrote:
  • Christian Hollingsworth wrote:
  • Lyn wrote:
    • Nami wrote:
      • Lyn wrote:
        • Nami wrote:
          • Lyn wrote:
            • Nami wrote:
              • Lyn wrote:
      • I_Fortuna wrote:
        • Nami wrote:
  • Manu wrote:
  • PolaM wrote:
  • Carolyn Jung wrote:
  • Juliana wrote:
  • Carolyn wrote:
  • Tiffany wrote:
  • chopinandmysaucepan wrote:
  • rebecca wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • tigerfish wrote:
  • Bee | Rasa Malaysia wrote:
  • Kath (My Funny Little Life) wrote:
  • sheri wrote:
  • Sandra wrote:
  • Jun wrote:
  • Nam @ The Culinary Chronicles wrote:
  • betty wrote:
  • erinwyso wrote:
  • Christine wrote:
    • Nami wrote:
  • Stephanie wrote:
  • Megan H wrote:
    • Nami wrote:
  • nic wrote:
    • Nami wrote:
  • S.Matsuda wrote:
    • Nami wrote:
  • nic wrote:
    • Nami wrote:
      • nic wrote:
        • Nami wrote:
  • MusicaNLAlma wrote:
    • Nami wrote:
  • Valerie wrote:
    • Nami wrote:
    • Nami wrote:
  • Tiffany | baking at tiffanys wrote:
  • Kate (@KatefromScratch) wrote:
  • Alessandra wrote:
  • Georgette Helton wrote:
    • Nami wrote:
  • esther wrote:
    • Nami wrote:
  • ray wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • A_Boleyn wrote:
  • [email protected] Riffs wrote:
  • Hotly Spiced wrote:
  • Muna Kenny wrote:
  • Cooking Gallery wrote:
  • Bam’s Kitchen wrote:
  • Nolwenn wrote:
    • Nami wrote:
  • Monica wrote:
  • Lokness @ The Missing Lokness wrote:
  • Doreen wrote:
    • Nami wrote:
  • Katerina wrote:
  • Amira wrote:
  • Juliana wrote:
  • Judit | Wine Dine daily wrote:
  • Ramona wrote:
  • Maureen | Orgasmic Chef wrote:
  • Valerie | From Valerie’s Kitchen wrote:
  • Choc Chip Uru wrote:
  • Lynna wrote:
  • The Ninja Baker wrote:
  • Maggie wrote:
  • Mich Piece of Cake wrote:
  • Peachy @ The Peach Kitchen wrote:
  • Raymund wrote:
  • Sissi wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Giulietta | Alterkitchen wrote:
  • mjskit wrote:
  • Casey wrote:
    • Nami wrote:
  • Natalie wrote:
    • Nami wrote:
  • vegetarian recipes wrote:
    • Nami wrote:
  • Sarah wrote:
    • Nami wrote:
  • Judy N wrote:
  • Libby Lizarraga wrote:
    • Nami wrote:
    • Nami wrote:
  • Adam wrote:
    • Nami wrote:
  • kim wrote:
  • annisa wrote:
    • Nami wrote:
  • あきら wrote:
    • Nami wrote:
  • Yavanna wrote:
    • Nami wrote:
      • Yavanna wrote:
        • Nami wrote:
  • Lu wrote:
    • Nami wrote:
  • Hannah wrote:
    • Nami wrote:
  • JR wrote:
    • Nami wrote:
  • Christine Pickett wrote:
    • Nami wrote:
  • Julie wrote:
    • Nami wrote:
  • Annie wrote:
    • Nami wrote:
  • Dany wrote:
    • Nami wrote: