Ready to try the ultimate Japanese Agedashi Tofu Recipe? Lightly fried tofu with an airy crunch – covered in savory Tsuyu broth and topped with katsuobushi! Make this classic Japanese izakaya snack at home in only 25 minutes!
Agedashi tofu is one of my favorite Japanese foods!
It's a popular Japanese appetizer (similar to korokke) that can be found in most izakayas (pub style restaurants).
Read about the advent of Izakayas here. When made well, agedashi tofu is one of the best tofu dishes you can have!
You see, the outside is lightly fried – while the the tofu inside is so soft it almost melts in your mouth.
The warm tentsuyu broth added to the dish just before serving is full of savory umami and just a touch of sweetness. Meanwhile, the grated ginger on top brings a spicy freshness, that rounds out the flavor profile beautifully.
Our history with Japanese fried tofu
Back when my husband and I were first dating, he took me to a small izakaya in the East Village in NYC because he knew I loved Japanese food. (Smart guy!)
I'll never forget the look on his face when he took his first velvety bite of agedashi tofu.
That night there were three pieces of tofu in the small bowl – and he insisted that I take two.
As soon as the waiter came back to the table, he ordered a second serving. And who could blame him!
I guess you could say he became an agedashi tofu convert right there on the spot!
How to cook Agedashi Tofu
Lightly dust your drained silken tofu with a bit of potato starch. This will provide an airy, crunchy exterior to your tofu once fried.
Then heat your cooking oil to around 340°F. Once hot, carefully place your tofu cubes inside and deep fry until golden brown.
Drain on paper towels until the excess oil has run off.
Meanwhile in a small pan, heat up your dashi stock, mirin, soy sauce, sugar and salt. Stir until the sugar has disolved.
Serve your fried tofu cubes in the broth – and top with scallions, katsuobushi and grated ginger and daikon.
YUM!
Agedashi tofu pro-tip: before frying, it's always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture.
Agedashi tofu makes a great side to noodle dishes such as miso ramen, ja ja men (dry ground pork noodles) or Vietnamese chicken noodle soup.
Here are some of my other favorite tofu dishes:
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Description
Make this traditional Japanese tofu dish at home in just 25 minutes!
- Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.
- Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
- In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
- Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.
Notes
This Agedashi Tofu recipe is meant to be enjoyed immediately. The broth can be saved for later, but once the tofu is fried it will not keep in the fridge.
Nutrition
- Serving Size:
- Calories: 163
- Sugar: 4.3 g
- Sodium: 744.3 mg
- Fat: 7.9 g
- Saturated Fat: 1.4 g
- Carbohydrates: 9.4 g
- Fiber: 0.8 g
- Protein: 12.9 g
- Cholesterol: 2.3 mg
