Agedsshi Tofu Recipe
Deep fried tofu w.tempura sauce & bonito flakes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu
Tempura-style sauce (Temperu/ tentsuyu-ish)
Garnishes & finishing
Method
Tofu
- 1
Prepare tofu
Drain the tofu and gently wrap it in a clean kitchen towel or paper towels. Place a light weight (a plate or small cutting board) on top for 10–15 minutes to press out excess moisture. If using packaged atsuage (pre-fried) tofu, pat dry only.
- 2
Cut and season
Cut the pressed tofu into 6–8 even rectangular or square pieces (about 4–5 cm / 1.5–2 in each side). Lightly sprinkle each piece with a little salt on all cut surfaces.
- 3
Dust with starch
Arrange the potato starch in a shallow bowl or plate. Lightly dredge each tofu piece so all sides have a thin, even coating of starch. Shake off excess. The starch will help form a crisp exterior when fried.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 cm (enough to half- to two-thirds-submerge the tofu) and heat to 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a pinch of starch into the oil — it should sizzle and rise steadily.
- 5
Fry tofu
Carefully lower tofu pieces (in batches to avoid crowding) into the hot oil. Fry for 3–4 minutes until the crust is golden and crisp, turning gently once for even color. If you prefer a slightly puffed exterior, fry 1 minute at 175°C, remove briefly to drain, then raise oil to 190°C and flash-fry 20–30 seconds.
- 6
Drain
Remove fried tofu with a slotted spoon or spider and transfer to a wire rack or paper towel-lined tray to drain. Keep warm while you prepare the sauce and garnishes.
Tempura-style sauce (tentsuyu)
- 7
Combine ingredients
In a small saucepan combine 300 ml dashi, 3 tablespoons light soy sauce, 2 tablespoons mirin and 1/2 teaspoon sugar.
- 8
Simmer
Bring the mixture to a gentle simmer over medium heat, then reduce heat and simmer for 1–2 minutes just to meld flavors. Taste and adjust — the sauce should be balanced, slightly salty-sweet and savory. Remove from heat and keep warm or let cool to room temperature, depending on preference (traditional agedashi is served with warm sauce).
Garnish & assemble
- 9
Arrange
Place two or three pieces of fried tofu per serving on a shallow dish or small bowl. Spoon 2–3 tablespoons of the warm tempura-style sauce over each portion so the bottom of the tofu sits in the sauce (don’t drown; just enough to soak underside).
- 10
Top
Sprinkle a generous pinch (about 1–2 g) of bonito flakes over each portion so they dance from the heat and steam. Add 1 tablespoon sliced negi and 1 tablespoon grated daikon per serving, and finish with a light dusting of shichimi togarashi or a grind of pepper if desired.
- 11
Serve
Serve immediately while the tofu is hot and crisp. Provide extra sauce on the side if guests want more. Bonito flakes will soften as they absorb steam; the contrast of crisp tofu, warm umami sauce, and fragrant flakes is the key.