📝 About This Recipe
A quintessential Japanese izakaya classic, Agedashi Tofu is a masterclass in textural contrast, featuring silken tofu encased in a delicate, potato starch crust that turns slightly gelatinous as it soaks up a savory-sweet broth. This dairy-free delicacy balances the earthy richness of soy with the deep, smoky undertones of traditional dashi, creating a soul-warming appetizer that is both light and incredibly satisfying. It is a celebration of simple ingredients transformed through precise technique into a sophisticated, multi-textured experience.
🥗 Ingredients
Main Ingredients
- 2 blocks Firm or Medium-Firm Silken Tofu (approx. 14oz each, drained)
- 1/2 cup Potato Starch (Katakuriko) (for coating; cornstarch can be used as a substitute)
- 2 cups Neutral Oil (such as vegetable, canola, or grapeseed for frying)
The Tentsuyu Sauce
- 1 cup Dashi Stock (use kombu dashi for a vegan option or bonito-based for traditional)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Light Soy Sauce (Usukuchi soy sauce is preferred for color)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness)
Garnish and Aromatics
- 2 inch piece Daikon Radish (peeled and finely grated)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 stalks Green Onions (finely sliced into rounds)
- 1 handful Katsuobushi (Bonito Flakes) (optional garnish for smoky flavor)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Begin by preparing the tofu. Wrap the tofu blocks in several layers of paper towels or a clean kitchen cloth. Place them on a flat plate and put a light weight (like a small cutting board) on top for 15-20 minutes to press out excess moisture. This ensures the tofu doesn't splatter in the oil and the coating stays crispy.
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2
While the tofu is pressing, prepare the Tentsuyu sauce. In a small saucepan, combine the dashi stock, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Keep the sauce warm on the lowest heat setting.
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3
Prepare your garnishes. Grate the daikon radish and ginger. Lightly squeeze the grated daikon to remove excess bitter liquid, then shape it into four small decorative mounds. Slice the green onions finely.
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4
Unwrap the tofu and cut each block into 4 to 6 equal-sized cubes or rectangles (about 1.5 to 2 inches in size).
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5
Heat about 1-2 inches of neutral oil in a deep frying pan or a heavy-bottomed pot to 350°F (175°C). Use a thermometer or test by dipping a wooden chopstick into the oil; if it bubbles steadily, it's ready.
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6
Place the potato starch in a shallow bowl. Just before frying, dredge each tofu cube in the starch, ensuring all sides are evenly coated. Tap off any excess starch—a thin, translucent layer is what you're aiming for.
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7
Carefully lower the tofu cubes into the hot oil using a slotted spoon or tongs. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
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8
Fry the tofu for about 2-3 minutes per side. The coating should become crisp and slightly translucent, but it should not turn deep brown. It should remain a pale, golden-white color.
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9
Once crispy, remove the tofu and drain briefly on a wire rack or paper towels to remove excess oil.
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10
To serve, place 2-3 pieces of fried tofu into individual shallow serving bowls.
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11
Carefully pour the warm Tentsuyu sauce around the base of the tofu, filling the bowl until the bottom third of the tofu is submerged. Do not pour directly over the top to preserve the crunch.
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12
Top each serving with a mound of grated daikon, a small dollop of grated ginger, and a sprinkle of green onions.
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13
Finish with a pinch of katsuobushi and shichimi togarashi if desired. Serve immediately while the contrast between the hot, crispy tofu and the savory broth is at its peak.
💡 Chef's Tips
Always use potato starch (Katakuriko) rather than flour for the most authentic, light, and 'mochi-like' crust. Do not coat the tofu in starch until the oil is hot and you are ready to fry; if it sits too long, the starch will absorb moisture and become gummy. For a truly vegan version, ensure your dashi is made strictly from kombu (dried kelp) and shiitake mushrooms. When pressing the tofu, don't use too much weight or you will crush the delicate silken structure; just enough to draw out surface moisture is perfect. Serve immediately! The magic of this dish is the fleeting moment before the crispy coating fully softens into the broth.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Sake to cut through the richness of the fried coating. Serve as an appetizer before a main course of Miso Glazed Salmon or Vegetable Tempura. Accompany with a side of Sunomono (Japanese cucumber salad) for a refreshing acid contrast. Include as part of a traditional multi-course 'Ichigyu Sansai' meal with steamed white rice and miso soup. For tea lovers, a hot cup of Genmaicha (brown rice green tea) complements the nutty flavors of the fried tofu beautifully.