Agedashi Tofu | Easy Japanese Recipes at

Agedashi Tofu

Course: Appetizer
Cuisine: Japanese
Keyword: deep fried, tofu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Author: Nami
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. 





  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, leaving excess flour, and immediately 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.