📝 About This Recipe
Agedashi Tofu is a cornerstone of Japanese Izakaya culture, offering a sublime contrast between a delicate, crispy potato starch crust and a molten, silken interior. Bathed in a warm, savory 'Tsuyu' sauce made from smoky bonito and soy, each bite provides a comforting balance of textures and deep umami flavors. This dish is a masterclass in the art of dredging and frying, transforming humble soy curd into an elegant, sophisticated appetizer.
🥗 Ingredients
Main Ingredients
- 1 block Firm or Medium-Firm Silken Tofu (approx. 14-16 oz, drained and patted dry)
- 1/2 cup Potato Starch (Katakuriko) (for dredging; cornstarch can be used as a substitute)
- 2 cups Neutral Oil (such as vegetable, canola, or grapeseed for frying)
The Umami Broth (Tsuyu)
- 1 cup Dashi Stock (homemade or instant dashi)
- 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)
Traditional Garnishes
- 2 inch piece Daikon Radish (peeled and finely grated)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 stalks Green Onions (thinly sliced into rounds)
- 1 handful Katsuobushi (dried bonito flakes)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
-
1
Prepare the tofu by wrapping the block in several layers of paper towels. Place it 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.
-
2
While the tofu is pressing, prepare the Tsuyu sauce. In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, then turn off the heat and keep warm.
-
3
Grate the daikon radish using a fine grater. Gently squeeze out the excess liquid with your hands so it forms a moist, moldable ball, and set aside.
-
4
Grate the fresh ginger and finely slice the green onions. Prepare the bonito flakes so everything is ready for immediate assembly once the tofu is fried.
-
5
Unwrap the pressed tofu and cut it into 6 or 8 equal-sized cubes (about 1.5 to 2 inches each).
-
6
Heat about 1 to 2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
-
7
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; the coating should be thin and translucent.
-
8
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.
-
9
Fry for 3-4 minutes, turning occasionally, until the exterior is light golden and feels crisp to the touch. The tofu shouldn't turn dark brown; it should remain relatively pale.
-
10
Remove the tofu and drain briefly on a wire rack or paper towel-lined plate to remove surface oil.
-
11
Place 2-3 cubes of fried tofu into individual shallow serving bowls.
-
12
Gently pour the warm Tsuyu sauce around the base of the tofu, filling the bowl until the sauce reaches about halfway up the sides of the cubes.
-
13
Top each tofu cube with a small mound of grated daikon, a tiny dollop of grated ginger, a sprinkle of green onions, and a pinch of bonito flakes.
-
14
Finish with a dash of Shichimi Togarashi if desired and serve immediately while the crust is still crisp.
💡 Chef's Tips
Always use potato starch (Katakuriko) for the most authentic, crispy-yet-chewy 'mochi-like' texture. Never dredge the tofu until the oil is hot; if the starch sits on the wet tofu too long, it will become gummy and won't crisp up. Pressing the tofu is non-negotiable—excess water will cause the oil to splatter and prevent the starch from sticking. If you want a vegetarian version, substitute the dashi with a kombu (kelp) based broth and omit the bonito flakes. Serve the dish immediately, as the starch coating will eventually absorb the sauce and lose its crunch.
🍽️ Serving Suggestions
Pair with a chilled Japanese lager or a dry Sake to cut through the richness of the fried tofu. Serve as part of a traditional multi-course Japanese meal alongside Miso soup and steamed rice. Accompany with a side of lightly pickled cucumbers (Sunomono) for a refreshing acidic contrast. Add a few pieces of Shishito peppers to the frying oil for 30 seconds and serve them alongside the tofu.