Agedashi Tofu
Agedashi Tofu is a classic Japanese appetizer featuring lightly fried tofu in a savory dashi-based sauce. The delicate crisp exterior of the tofu contrasts beautifully with its soft interior, all enveloped in a warm, umami-rich broth.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 287 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gfirm tofu, pressed and cut into 8 cubes
- 0.25 cuppotato starch
- 0.5 cupvegetable oil
sauce
- 1 cupwater
- 2 tbspsoy sauce
- 2 tbspmirin
- 0.5 tspsugar(optional)
garnish
- 1 pcsginger, grated
- 1 pcsscallion, thinly sliced
Equipment
wire rack · small saucepan · serving bowls · deep skillet
The method
Step by step
- 1
Gently press the firm tofu to remove excess water, then cut it into 8 equal cubes.
About 10 min
Cook’s note: Pressing the tofu well ensures a crispier exterior when fried.
- 2
Lightly coat each tofu cube evenly with potato starch.
About 2 min
Cook’s note: Shake off any excess starch for a thin, even coating.
- 3
In a small saucepan, combine the water, soy sauce, mirin, and sugar (if using) for the sauce. Bring to a gentle simmer over medium heat.
About 3 min
Cook’s note: Do not boil the sauce vigorously, just heat until warm and fully combined.
- 4
Heat the vegetable oil in a deep skillet or small pot over medium-high heat to about 170°C (340°F).
About 3 min
Cook’s note: Use a thermometer if possible, or test by dropping a tiny amount of starch; it should sizzle immediately.
- 5
Carefully add the starch-coated tofu cubes to the hot oil, frying in batches if necessary to avoid overcrowding.
Cook’s note: Overcrowding the pan can lower the oil temperature and make the tofu soggy.
- 6
Fry the tofu for 2-3 minutes per side, turning occasionally, until all sides are golden brown and crispy.
About 8 min
Cook’s note: Ensure an even golden color on all sides for the best texture.
- 7
Remove the fried tofu from the oil and place it on a wire rack or paper towels to drain excess oil.
About 1 min
Cook’s note: Draining well helps maintain crispiness.
- 8
Divide the fried tofu among serving bowls.
- 9
Pour the warm sauce over the tofu in each bowl.
- 10
Garnish with grated ginger and sliced scallion immediately and serve hot.
Cook’s note: Serve immediately to enjoy the contrast between the crispy tofu and warm sauce.
Per serving
Nutrition
- Calories
- 287.1kcal
- Protein
- 13.2g
- Carbs
- 27.3g
- Fat
- 13.8g
- Fibre
- 1g
- Sugar
- 8.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Agedashi Tofu is best enjoyed fresh; the tofu will lose its crispness if stored in the sauce.
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