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Crispy Agedashi Tofu in a bowl with dashi sauce, topped with bonito flakes, grated daikon radish, and chopped green onions

Agedashi Tofu

Crispy Agedashi Tofu in light dashi broth, topped with daikon, bonito flakes, and green onions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4
Calories 200 kcal

Equipment

  • Knife
  • Paper Towels
  • Deep frying pan or pot
  • Thermometer (optional but recommended)
  • Slotted spoon
  • Saucepan
  • Grater
  • Serving bowls

Ingredients
  

  • 2 blocks silken tofu around 680 grams
  • potato starch for coating
  • oil for frying

For the broth:

  • 1 cup dashi stock or dashi granules & water
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • ½ tsp sugar adjust to taste
  • ¼ tsp salt adjust to taste

For the toppings:

  • daikon radish grated
  • green onion finely chopped
  • bonito flakes (katsuobushi) dried

Instructions
 

  • Cut the tofu into your desired size and press it between paper towels for 15 minutes to remove moisture. Coat each piece with potato starch.
    Uncooked tofu cubes dusted with potato starch on a tray, prepped for making crispy Agedashi Tofu
  • Heat oil in a pan to around 340°F (170°C) for deep frying and fry tofu until golden and crispy. Drain on paper towels.
    Golden fried tofu cubes draining on paper towels, ready for Agedashi Tofu assembly
  • In a pot, combine dashi, soy sauce, mirin, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Adjust seasoning to taste.
    Agedashi Tofu Broth
  • Place tofu in bowls, pour hot broth over, and garnish with grated daikon, green onion, and bonito flakes. Enjoy!
Keyword Agedashi Tofu Recipe, Easy Agedashi Tofu Recipe, Japanese Fried Tofu