📝 About This Recipe
A cornerstone of Japanese izakaya culture, Agedashi Tofu is a masterclass in contrasting textures. Silken blocks of tofu are lightly dusted in potato starch and deep-fried until they develop a delicate, lace-like crust, then submerged in a savory-sweet 'Tsuyu' broth. This dish perfectly balances the creamy richness of soy with the smoky depth of bonito and the bright zing of freshly grated ginger and daikon radish.
🥗 Ingredients
The Tofu
- 2 blocks Firm or Medium-Firm Tofu (approx. 14oz each, drained)
- 1/2 cup Potato Starch (Katakuriko) (can substitute with cornstarch if necessary)
- 2 cups Vegetable Oil (for shallow frying; use a neutral oil like canola or grapeseed)
The Umami Broth (Tsuyu)
- 1 cup Dashi Stock (homemade or instant; use kombu dashi for a vegan version)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Soy Sauce (regular or low-sodium)
- 1 teaspoon Sugar (to balance the saltiness)
The Toppings
- 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) (omit for vegetarian)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Prepare the tofu by wrapping the blocks in several layers of paper towels or a clean kitchen cloth. Place a light weight (like a cutting board) on top for 15-20 minutes to press out excess moisture. This is crucial for a crispy exterior.
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2
While the tofu is pressing, prepare the Tsuyu broth. In a small saucepan, combine the dashi, soy sauce, mirin, and sugar.
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3
Bring the broth to a gentle simmer over medium heat. Once the sugar has dissolved, turn off the heat and set aside. You want this broth to be warm, not boiling, when serving.
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4
Grate the daikon radish and the ginger. Lightly squeeze the grated daikon to remove excess bitter liquid, forming it into a small damp ball.
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5
Unwrap the tofu and cut each block into 6-8 uniform cubes (roughly 1.5 to 2 inches in size).
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6
Heat about 1 inch of oil in a heavy-bottomed pan or wok to 350°F (175°C). You can test the heat by dipping a wooden chopstick in; if bubbles form rapidly around it, the oil is ready.
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7
Just before frying, dredge each tofu cube in the potato starch. Ensure all sides are coated evenly, then gently tap off any excess powder. Do not coat them too early, or the starch will become gummy.
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8
Carefully lower the tofu cubes into the hot oil using tongs or a slotted spoon. Do not overcrowd the pan; fry in batches if necessary.
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9
Fry the tofu for 2-3 minutes per side, turning occasionally, until the coating is light golden and feels crisp to the touch. The goal is a delicate crunch, not a hard brown crust.
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10
Remove the tofu and drain briefly on a wire rack or paper towels to remove excess oil.
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11
Place 3-4 pieces of fried tofu into individual shallow serving bowls.
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12
Carefully pour the warm Tsuyu broth around the tofu, filling the bowl until the bottom third of the tofu is submerged. Avoid pouring directly over the top to keep the upper crust crispy.
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13
Top each bowl with a small mound of grated daikon, a dab of grated ginger, and a sprinkle of green onions.
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14
Finish with a pinch of bonito flakes and Shichimi Togarashi. Serve immediately while the contrast between the hot, crispy tofu and the savory broth is at its peak.
💡 Chef's Tips
Use potato starch (Katakuriko) instead of flour for the most authentic, translucent, and crispy coating. Don't press the tofu too hard; silken or medium-firm tofu is traditional for its custard-like interior, so handle with care. Always dredge the tofu immediately before frying; if the starch sits on the wet tofu too long, it will absorb moisture and won't get crispy. For a vegetarian/vegan version, use a seaweed-based (kombu) dashi and skip the bonito flake garnish. Ensure your oil is at the correct temperature (350°F); if it's too low, the tofu will be greasy; if too high, the starch will burn before the tofu heats through.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Sake or a crisp Japanese lager. Serve as a starter alongside a main of Miso Glazed Salmon or Chicken Teriyaki. Accompany with a side of steamed short-grain Japanese rice and pickled vegetables (Tsukemono). Enjoy as part of a traditional multi-course Izakaya-style dinner with Edamame and Gyoza.