Agedashi Tofu Recipe
Deep fried tofu with dashi topped with green onion
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
Dashi broth
Toppings & garnish
Method
Tofu
Drain the tofu and gently press to remove excess water: wrap the block in paper towels or a clean kitchen towel, place on a plate, and weigh with a light tray or plate (about 1–2 kg) for 15–20 minutes.
While pressing, prepare the oil and coating: pour neutral oil into a deep saucepan or pot to a depth of about 2–3 inches (enough to submerge tofu pieces). Heat over medium-high until it reaches 170–175°C (340–350°F). If you don’t have a thermometer, heat until a small piece of bread sizzles and browns in 20–30 seconds.
Cut the pressed tofu into 8 equal pieces (approximately 4 rectangles or 8 smaller squares depending on preference). Lightly sprinkle each piece with a little salt.
Put the potato starch in a shallow bowl or plate. Pat each tofu piece dry with paper towel, then toss or dust thoroughly in the starch so all sides are coated. Shake off excess starch.
Fry the tofu in batches: carefully lower coated tofu pieces into the hot oil (do not overcrowd). Fry for 3–4 minutes until the coating is crisp and lightly golden; flip if necessary for even browning. If you prefer an extra-crisp, fry 1–2 minutes longer at 180°C (350°F) for the final 30–60 seconds.
Remove tofu with a slotted spoon and drain on a wire rack or paper towel-lined plate. Keep warm while you prepare the broth.
Dashi broth
In a small saucepan, combine 500 ml water and 1 tablespoon instant dashi powder. Bring to a gentle simmer over medium heat and stir to dissolve the dashi.
Assembly & garnish
Divide the hot dashi broth between 4 shallow serving bowls (about 100–125 ml broth per bowl).
Place 2 pieces of fried tofu into each bowl so they sit partially submerged in the warm broth.
Top each portion with a tablespoon of grated daikon if using, a generous pinch of sliced green onions, and a scattering of bonito flakes if desired. Finish with a sprinkle of shichimi or toasted sesame for heat/aroma if you like.
Serve immediately so the tofu remains crisp at first and then softens slightly as it soaks up the dashi.