Agedashi Tofu Recipe

Press and drain tofu

Remove tofu from packaging and drain away liquid. Wrap the block in a clean kitchen towel or paper towels and place on a plate. Put a light weight (small cutting board, a few cans) on top and press for 15–20 minutes to remove excess moisture.

Cut tofu

After pressing, unwrap and cut the tofu into 8 equal cubes (about 4 cm / 1.5 in each) or your preferred size. Pat each piece dry with paper towels to remove surface moisture.

Season and coat

Lightly sprinkle the tofu cubes with the fine sea salt on all sides. Place the potato starch in a shallow bowl or plate. Toss each tofu cube gently in the starch so all sides are evenly coated. Shake off excess starch—coating should be thin but complete.

Heat oil

Pour neutral oil into a wide, heavy skillet or shallow saucepan to a depth of about 1/2–3/4 inch (≈1–2 cm). Heat over medium-high until the oil registers 170–175°C (340–350°F) on a thermometer, or until a pinch of starch sizzles and turns pale golden immediately.

Fry tofu

Working in a single layer (you may need two batches), gently lower coated tofu cubes into the hot oil. Fry 2–3 minutes per side until the coating is crisp and a light golden color. Use a slotted spatula to turn carefully. Internal texture should be warm and slightly creamy.

Drain fried tofu

Transfer fried tofu to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm while you finish the sauce (do not let them sit too long or they will soften).

Prepare or reheat dashi

If using instant dashi powder, dissolve appropriate amount in 300 ml hot water; if using homemade dashi, warm it gently. Keep the stock hot but not rapidly boiling.

Combine sauce ingredients

In a small saucepan, combine 300 ml warm dashi, 2 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, and 1/2 tsp sugar (if using). Bring to a gentle simmer over medium-low heat, stirring so sugar and seasonings dissolve. Taste and adjust: add a little more soy for saltiness or mirin for sweetness.

Finish sauce

Once the sauce is simmering and tasted-adjusted, remove from heat and keep warm. The sauce should be clear and lightly seasoned to complement the tofu rather than overpower it.

Assemble

Divide fried tofu cubes between 2–4 shallow serving bowls (servings guidance below). Spoon 3–4 tbs of the warm tentsuyu over each bowl so tofu is partly immersed but coating remains crisp for a moment. Add a small mound (about 1 tbs) of grated daikon on top of each tofu portion.

Garnish

Scatter sliced scallions and katsuobushi over the tofu, and add a small amount of grated ginger if using. Finish with a light dusting of shichimi togarashi or white pepper to taste, if desired.

Serve immediately

Serve the agedashi tofu right away so the exterior stays crisp while the sauce soaks into the interior. Provide extra sauce on the side if you prefer more broth.