Agedashi Tofu Recipe
Lightly fried tofu with a delicate exterior and a warm, savory finish.
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Ingredients
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Tofu & Coating
Dashi Sauce (Tentsuyu)
Garnishes
Method
Tofu Preparation & Frying
- 1
Press and cut tofu
Drain the block of tofu and wrap it in a clean kitchen towel or paper towels. Place a flat board or plate on top and weigh it down with a can or heavy pan. Press for 15–25 minutes to remove excess water. After pressing, cut the tofu into 8 even cubes (approximately 4 cm / 1.5 in each).
- 2
Season and coat
Lightly sprinkle the tofu cubes all over with the 1 tsp fine sea salt. In a shallow bowl or plate combine the potato starch and the optional 1 tsp flour and mix. Pat each tofu cube briefly with paper towel to remove remaining surface moisture, then toss individually in the starch mixture to coat evenly, shaking off excess.
- 3
Heat oil
Pour oil into a wide, heavy-bottomed pan to a depth of about 1.5–2 cm (enough to shallow-deep fry). Heat oil over medium heat to about 170–175°C (340–350°F). If you don't have a thermometer, test with a small pinch of starch — it should sizzle gently and float up.
- 4
Fry the tofu
Fry the tofu in batches (do not overcrowd) for 2–3 minutes per side or until the exterior is a light golden color and crisp. Use a slotted spatula to turn carefully. If the oil is too hot and the crust browns immediately, lower the heat so the tofu cooks through and the crust stays delicate. Transfer fried tofu to a wire rack or a plate lined with paper towels to drain briefly.
Dashi Sauce (Tentsuyu)
- 5
Combine the 300 ml dashi, 2 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tsp granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve the sugar, then remove from heat. Taste and adjust: add a little more soy for saltiness or more dashi for a lighter flavor. Keep warm.
Plating & Garnish
- 6
Divide the warm tentsuyu sauce among 4 shallow bowls or small plates (about 2–3 tbs sauce per serving). Place two fried tofu cubes into each bowl so that they sit in the sauce but keep the top visible.
- 7
Top each serving with a small spoonful (about 1 tbsp) of grated daikon (squeeze out excess moisture so it’s not watery), scatter 1/2 tbsp sliced scallions, a pinch of bonito flakes, and optional nori and sesame seeds. Serve immediately while tofu is hot and crisp, and the sauce is warm.
- 8
To eat: break the tofu with chopsticks or a spoon so the interior absorbs some sauce; eat with the grated daikon and garnishes for the classic agedashi contrast of textures and flavors.
