Agedashi Tofu Recipe

Press and drain tofu

Remove tofu from packaging and drain. Wrap block in several layers of paper towel or a clean kitchen towel and place on a plate. Put a flat object (small cutting board or plate) on top and weigh it down with a can or pan (about 1–1.5 kg) for 15–30 minutes to press out excess water. If short on time, press 10–15 minutes and squeeze gently by hand.

Cut and season

Unwrap pressed tofu and pat dry. Cut into 8 equal pieces (about 4 cm cubes or rectangles). Lightly sprinkle each piece with a small pinch of salt on all sides to season.

Coat with starch

Spread potato starch (or cornstarch) in a shallow dish or plate. Dredge each tofu piece, pressing gently so a thin, even layer of starch adheres. Shake off excess starch — the coating should be thin, not clumpy.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to reach roughly 4–5 cm depth. Heat oil over medium heat until it reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a pinch of starch — it should sizzle steadily and form small bubbles.

Fry tofu

Carefully add tofu pieces in batches (do not overcrowd) and fry for 3–4 minutes until the coating turns light golden and crisp. Use a slotted spoon or spider to turn pieces midway so they brown evenly. For extra-crisp exterior, fry an additional 30–60 seconds at a slightly higher temperature (180°C / 356°F).

Drain

Remove fried tofu to a wire rack or paper towel-lined plate to drain briefly (about 1–2 minutes). Keep warm while you finish remaining batches.

Prepare dashi (if needed)

If using instant dashi granules, dissolve the appropriate amount in 300 ml hot water according to package instructions. If making from scratch, gently simmer kombu and bonito-based dashi and strain.

Combine sauce ingredients

In a small saucepan, combine 300 ml dashi, 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sugar. Stir to dissolve the sugar.

Heat the sauce

Bring the mixture to a gentle simmer over medium-low heat, then remove from heat. Taste and adjust: add a little more soy for saltiness or more dashi/water if too strong. Keep warm until serving.

Plate tofu

Place 2 fried tofu pieces per serving in a shallow warmed bowl or small deep plate. If desired, place on a small bed of shredded nori or wakame.

Ladle sauce

Pour 3–4 tbsp (about 45–60 ml) of warm tentsuyu over each portion so tofu is partly submerged but coating remains somewhat crisp. Serve additional sauce on the side if preferred.

Finish with garnishes

Top with 1 tbsp grated daikon, 1/2 tbsp grated ginger (optional), and scatter 1/2 tbsp sliced green onions and a pinch of bonito flakes over each portion. Serve immediately so tofu remains crisp outside and soft inside.