Agedashi Tofu 揚げ出し豆腐

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  • 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.

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    5 from 1 vote
    Agedashi Tofu | Easy Japanese Recipes at JustOneCookbook.com
    Agedashi Tofu
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     
    Course: Appetizer
    Servings: 3
    Author: Nami
    Ingredients
    Sauce:
    Toppings:
    Instructions
    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.

     

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