Agedashi Tofu

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What is Agedashi Tofu?

Agedashi Tofu is a traditional Japanese dish made with soft tofu that’s lightly coated in starch and deep-fried until the outside turns crisp and golden. It’s usually served in a warm broth made from dashi, soy sauce, and mirin, and topped with grated daikon, green onions, and bonito flakes. The contrast between the crisp shell and the soft interior is what makes it such a satisfying dish.

The name comes from the words “age” (to fry) and “dashi” (soup stock). Variations of the dish have been around since at least the Edo period, and it even appeared in an 18th-century Japanese tofu cookbook (Hyakuchin). While it’s often served as an appetizer or small side dish in izakayas (casual Japanese bars), it’s also something people enjoy making at home.

It’s simple but full of texture and depth and somehow, even after all these years, it still holds its place as a comforting favorite in Japanese cooking.

Agedashi Tofu at Home

Ever crave something comforting but don’t feel like going out or dealing with crowds? Same here. I love trying dishes from different countries. Not from traveling, though. I wish. Mostly, I explore through cooking at home. Japanese food is one I keep coming back to. The first time I had Agedashi Tofu, I knew it was something special. These days, I make it when I want something simple that still feels like I put care into it. I still enjoy a good restaurant meal once in a while, but honestly, staying in with comfy clothes and something homemade usually wins.

In this recipe, I’ll show you how to make crispy Agedashi Tofu with a simple, flavorful broth that brings out the savory depth of this classic dish. And to be honest, I took a little shortcut.

Making Dashi for Agedashi Tofu

Since I live in the Philippines, getting authentic Japanese staples like dashi stock can be a bit tricky. That’s why I used instant dashi granules for the broth. It’s one of those pantry items that comes in handy when you’re craving Japanese food but don’t have the time or access to make dashi from scratch. I usually order my Japanese ingredients online through a few trusted stores on Shopee. It’s super convenient if you’re based here too.

How much dashi granules should you use? For this recipe, you’ll need 1 cup of dashi stock. If you’re using instant granules, the common ratio is 1 teaspoon per 1 cup (240 ml) of water. This can vary slightly depending on the brand, so feel free to adjust to your taste or check the package instructions.

Why Try Agedashi Tofu

• Crispy and soft at the same time. The tofu is coated in starch and fried lightly, giving it a delicate crunch on the outside while staying silky on the inside.
• Simple broth with balanced flavor. Made with dashi, soy sauce, mirin, and sugar, the broth is straightforward but brings depth and warmth.
• Quick to prepare. It usually takes around 30 minutes from start to finish, including prep and cooking.
• Easy to adapt. You can swap ingredients, adjust the broth, or make it plant-based. It works even without all the toppings.

Ingredient Spotlight

Silken Tofu
Traditionally used in Agedashi Tofu for its soft, delicate texture. When fried, it forms a light crust while staying smooth and tender inside. Its mild flavor makes it perfect for soaking up the broth. I didn’t have silken tofu on hand, so I used medium-firm tofu. It still worked out nicely and held its shape a bit better during frying.

Potato Starch
Traditionally, potato starch is used to coat the tofu before frying. It creates a thin, crisp layer that holds up well once the tofu is in the broth, giving the dish its signature light crunch. I used cornstarch for this one since it’s easier to find where I live, and it still works just fine.

Dashi Stock
Dashi forms the base of the broth. Traditionally made with kombu and bonito flakes, it gives Agedashi Tofu that distinct Japanese flavor. Instant dashi granules are a practical option, especially when traditional ingredients are not available.

Soy Sauce
I used light soy sauce here. It adds just the right amount of saltiness and blends well with the dashi and mirin to round out the flavor of the broth.

Mirin
A slightly sweet rice wine that smooths out the broth’s flavor. It adds mild sweetness and helps round out the saltiness of the soy sauce.

Daikon Radish & Green Onion
These toppings bring balance to the dish. Grated daikon adds a mild, cooling sharpness that lightens the overall flavor, while green onion gives a fresh bite and a little crunch. Together, they contrast nicely with the rich broth and crispy tofu.

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Ready to cook? Here’s everything you’ll need and how to make it.

Notes & Tips

1. Press the tofu gently. Don’t squeeze all the moisture out, just enough so the tofu isn’t wet. This helps the coating stick better and keeps the oil from splattering.
2. Coat right before frying. Only dredge the tofu in starch when you’re ready to fry. If you do it too early, the coating can get damp and lose its crispness.
3. Use medium heat when frying. Aim for about 160–170 °C (320–340 °F). Too hot and the outside browns too quickly; too cool and the tofu just soaks up oil.
4. Add the broth just before serving. Pouring the broth too early will soften the crust. If you want to keep that light crunch, add the broth at the last minute or serve it on the side.
5. Keep toppings ready to go. Grated daikon, chopped green onion, and bonito flakes are best added right before serving. They lose texture if they sit too long.

Storage & Reheating

1. Storage: Agedashi Tofu is best eaten fresh, but you can store leftovers in an airtight container for up to 2 days.
2. Reheating: Reheat tofu in an air fryer (350°F for 5 minutes) or oven (375°F for 10 minutes).

Tried This? I’d Love to See

If this made it to your table, tag me @barelysalted. I’d genuinely love to see your version.
Also, if you like side dishes that feel familiar but still a little different, Mung Bean Sprouts Banchan might be worth a try 🙂

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Kitchen + Stereo

If you’re the type to cook with music on, give Naimononedari by Kana-Boon a listen. It’s mellow but emotional, with just enough movement to make even quiet cooking feel like an opening scene from a slice-of-life anime :))

Love,
Jezelle