📝 About This Recipe
Agedashi Tofu is a cornerstone of Japanese Izakaya culture, featuring cubes of silken tofu that are lightly dusted in potato starch and deep-fried until they possess a delicate, ghostly-thin crust. These golden pillows are served submerged in a pool of hot 'tsuyu'—a savory-sweet broth infused with smoky katsuobushi and umami-rich kombu. The contrast between the crisp exterior, the custard-like interior, and the aromatic, ginger-spiked sauce creates a sensory experience that is both sophisticated and deeply comforting.
🥗 Ingredients
The Tofu
- 1 block Firm Silken Tofu (approximately 14-16 oz, drained)
- 1/2 cup Potato Starch (also known as Katakuriko; cornstarch is a suitable substitute)
- 2 cups Neutral Oil (vegetable, canola, or grapeseed for frying)
The Tsuyu Sauce
- 1 cup Dashi Stock (homemade or instant dashi)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Soy Sauce (standard dark or all-purpose soy sauce)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness)
Garnish & 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 (dried bonito flakes)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Begin by preparing the tofu: Wrap the block of silken tofu in two layers of paper towels and place it on a flat plate. Set another plate on top for about 15-20 minutes to gently press out excess moisture. This is crucial for a crispy exterior.
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2
While the tofu presses, prepare the Tsuyu sauce. In a small saucepan, combine the dashi stock, mirin, soy sauce, and sugar over medium heat.
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3
Bring the sauce to a gentle simmer, stirring until the sugar dissolves. Once simmering, turn the heat to the lowest setting to keep it warm until serving.
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4
Prepare the aromatics: Grate the daikon radish and ginger. Lightly squeeze the grated daikon to remove excess bitter liquid, forming it into small mounds. Slice the green onions thinly.
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5
Unwrap the pressed tofu and carefully cut it into 6 or 8 uniform cubes (about 1.5 to 2 inches each).
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6
In a heavy-bottomed pot or deep skillet, heat the neutral oil to 350°F (175°C). Use a thermometer to ensure accuracy, as oil temperature is key to preventing sogginess.
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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. Shake off any excess; the coating should be thin and translucent.
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8
Carefully lower the tofu cubes into the hot oil using 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, turning occasionally with long chopsticks or tongs. You are looking for a very pale gold color and a firm, crispy skin, rather than a deep brown.
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10
Remove the tofu and let it drain briefly on a wire rack or a plate lined with fresh paper towels for 30 seconds.
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11
To assemble, place 2-3 pieces of tofu into individual shallow serving bowls.
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12
Carefully pour the warm Tsuyu sauce around the base of the tofu, filling the bowl until the tofu is submerged about one-third of the way up. Do not pour directly over the top to preserve the crunch.
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13
Garnish each bowl with a small mound of grated daikon, a touch of grated ginger, and a sprinkle of green onions.
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14
Top with a generous pinch of katsuobushi flakes and a dash of shichimi togarashi. Serve immediately while the contrast between hot, crispy, and silky is at its peak.
💡 Chef's Tips
Always use Potato Starch (Katakuriko) if possible; it creates a much crispier, more gelatinous 'skin' than cornstarch when it hits the sauce. Do not coat the tofu in starch until the oil is hot and you are ready to fry; if the starch sits on the damp tofu too long, it will become gummy. Use 'Firm Silken' tofu—it provides the perfect creamy interior while still being stable enough to handle during the frying process. If you are vegetarian, replace the dashi with a kombu-only broth and omit the katsuobushi flakes for a fully plant-based version. Maintain the oil temperature; if it drops too low, the tofu will absorb oil and become heavy and greasy.
🍽️ Serving Suggestions
Pair with a chilled Japanese Lager or a dry Junmai Ginjo sake to cut through the richness of the fried tofu. Serve as a starter alongside a main course of Miso Glazed Salmon or Chicken Teriyaki. Accompany with a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. Add a side of steamed short-grain white rice to soak up the leftover savory dashi broth. For a complete Izakaya experience, serve with Edamame and Yakitori skewers.