Agedashi Tofu (pronounced in English as ah-geh-DAH-shee TOH-foo), also called agedashi dofu or age tofu, is a typical Japanese dish, traditionally served as an appetizer in izakaya, a kind of local bar frequented by Japanese people after work. Easy to prepare and incredibly tasty, it's perfect as an appetizer for an ethnic dinner with friends.
To serve, simply cut the tofu into squares, coat them in potato starch, and then fry them in plenty of boiling seed oil until golden brown. Once ready, they're drizzled with a creamy sauce made from dashi broth, mirin, and soy sauce, then garnished with sliced spring onions and grated fresh ginger.
The result is a delicious and fragrant dish: the presence of dashi, made with water, kombu seaweed and katsuobushi, with a particular savoury flavour, will stimulate the umami (considered the "fifth flavour") and will transport your imagination along the streets of Tokyo.
What's The Best Tofu for This Recipe?
We recommend purchasing a "firm" or "extra firm" variety, wrapping it in a tea towel or paper towel, then pressing it with a weight for at least 30 minutes. For optimal results, remember to remove excess water from the tofu: this step will allow the block, obtained by processing yellow soybeans, to be crispier after cooking.
Agedashi Tofu Variations
While the classic version uses soft tofu in a dashi-based sauce, some variations swap in firm tofu for a sturdier texture or use vegetable-based broths for a vegan take. Toppings also vary widely: beyond the traditional grated daikon, scallions, and bonito flakes, you’ll often find additions like mushrooms, chili oil, sesame seeds, or even tempura vegetables. In modern interpretations, chefs may serve it with ponzu sauce for extra citrusy brightness or incorporate global flavors, turning agedashi tofu into a more customizable, contemporary dish while still keeping its signature contrast of crispy exterior and silky interior.
Can I Make it In an Air Fryer, Instead?
Yes, you can! If you prefer not to fry the tofu cubes, you can bread them, drizzle them with extra virgin olive oil and cook them in an air fryer, following the instructions for your model.
Can I Make It Fully Vegan?
Yes, and it’s actually a common adaptation. The main change involves the broth: traditional agedashi tofu uses dashi made with bonito flakes (fish), but this can be replaced with a plant-based dashi, typically made from kombu (seaweed) and dried shiitake mushrooms. The rest of the dish — tofu, starch coating, and frying — is already naturally vegan. Toppings like grated daikon, scallions, and ginger also fit perfectly, making it easy to keep the dish fully plant-based without losing its signature flavor and texture.
Ingredients
How to Make Agedashi Tofu
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Drain the tofu well from its preserving water, then wrap it in a sheet of kitchen paper and let it rest for about 30 minutes.
Drain the tofu well from its preserving water, then wrap it in a sheet of kitchen paper and let it rest for about 30 minutes.
Meanwhile, clean the spring onion, cut it in half lengthwise, then cut it into oblique slices.
Meanwhile, clean the spring onion, cut it in half lengthwise, then cut it into oblique slices.
Pour the dashi broth into a small saucepan, add the mirin and soy sauce, then move to the heat and let the liquid heat up. Once the sauce begins to simmer, lower the heat and continue cooking for another 5 minutes.
Pour the dashi broth into a small saucepan, add the mirin and soy sauce, then move to the heat and let the liquid heat up. Once the sauce begins to simmer, lower the heat and continue cooking for another 5 minutes.
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Dissolve the starch in a spoonful of water, being careful not to form lumps, and pour it into the saucepan.
Dissolve the starch in a spoonful of water, being careful not to form lumps, and pour it into the saucepan.
Let it cook for a few minutes, until the sauce has thickened well, then turn off and set aside.
Let it cook for a few minutes, until the sauce has thickened well, then turn off and set aside.
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Cut the well-dried tofu into four cubes.
Cut the well-dried tofu into four cubes.
Dip each cube in the potato starch, covering it completely.
Dip each cube in the potato starch, covering it completely.
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Heat plenty of vegetable oil in a large skillet, add the floured tofu pieces and fry them, turning them frequently, until golden brown. Drain them on a plate lined with paper towels to remove excess oil.
Heat plenty of vegetable oil in a large skillet, add the floured tofu pieces and fry them, turning them frequently, until golden brown. Drain them on a plate lined with paper towels to remove excess oil.
Arrange the tofu in individual bowls, then drizzle with a few spoonfuls of dashi sauce.
Arrange the tofu in individual bowls, then drizzle with a few spoonfuls of dashi sauce.
Garnish with spring onion and grated ginger.
Garnish with spring onion and grated ginger.
Enjoy!
Enjoy!
Storage Instructions
It is recommended to consume agedashi tofu immediately, so as to fully appreciate its fragrance and consistency.
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