Agedashi Dofu Recipe
Deep-fried tofu served with a light sauce.
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Ingredients
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Tofu
Coating
Dashi Sauce (Tentsuyu)
Garnishes
Method
Tofu Preparation
- 1
Drain and press tofu
Remove the tofu from its packaging and drain excess liquid. Wrap the block in a clean kitchen towel or paper towels and place on a plate. Put a flat weight (a cutting board or a small heavy pan) on top and press for 15–30 minutes to remove excess water. This helps the tofu crisp and prevents oil spattering.
- 2
Cut and salt
After pressing, unwrap and cut the tofu into 8 even cubes (about 4 cm / 1.5 in each). Lightly sprinkle 1 tsp salt evenly over the pieces and set aside while you prepare the coating and sauce.
Coating & Frying
- 3
Preheat oil
Pour about 4–5 cm (1.5–2 in) of neutral oil into a heavy pot or deep pan (approx. 400–500 ml). Heat the oil to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a pinch of starch — it should sizzle and float up steadily.
- 4
Coat tofu
Place the potato starch in a shallow bowl or plate. Very gently but thoroughly toss each tofu cube in the starch so all sides are lightly coated. Shake off the excess starch — a thin, even coating crisps better and reduces clumping in oil.
- 5
Fry in batches
Carefully lower 2–3 tofu cubes into the hot oil at a time to avoid crowding. Fry for 2–3 minutes until the coating is golden and crisp. Use a slotted spoon or spider to turn the cubes if needed for even coloring. If you prefer a softer interior, fry for 2 minutes; for a firmer, slightly more cooked interior, fry 3–4 minutes. Remove and drain on a wire rack or paper towels. Maintain oil temperature between batches (adjust heat as necessary).
- 6
Optional second fry
For extra-crisp texture, allow the fried cubes to rest for 1–2 minutes, then briefly re-fry at 180°C (356°F) for 30–45 seconds until extra-crisp. Drain again.
Dashi Sauce (Tentsuyu)
- 7
Make the sauce
Combine 300 ml dashi, 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp sake and 1 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and keep warm. Taste and adjust — add a little more soy for saltiness or a touch more mirin for sweetness.
- 8
Keep warm
Keep the sauce warm until ready to serve. The sauce can be served warm or at room temperature depending on preference; traditionally it is warm to pair with hot fried tofu.
Plating & Garnish
- 9
Assemble
Place 2 tofu cubes per serving (adjust to preference) onto shallow serving bowls or plates. Spoon enough warm dashi sauce over and around the tofu to lightly coat the base (about 40–60 ml per serving).
- 10
Garnish and serve
Top each tofu portion with about 1 tbsp grated daikon, 1 tsp grated ginger (if using), and a sprinkle of sliced green onions and bonito flakes. Serve immediately while the tofu is hot and crisp so the coating remains crunchy against the warm sauce.