By eatmundo · July 12, 2026
🇯🇵AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Fritter74 recipes from 19 countries
Crispy fried tofu submerged in a savory, umami-packed dashi broth. This dish perfectly contrasts textures, offering a crunch that yields to a silky smooth interior.
According to eatmundo's ingredient comparison, the closest dish to Agedashi Tofu from another cuisine is Mu-guk (South Korea): the two share 43% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Press 300g of firm tofu between paper towels for 15 minutes to remove excess moisture.
- 2
Cut the tofu into eight uniform cubes, about 3cm wide, and pat each piece completely dry.
- 3
Dredge each tofu cube in 3 tbsp of potato starch, shaking off any excess so you have a thin, even layer.
- 4
Heat oil in a small deep pan to 170°C, just until it shimmers when a wooden chopstick is dipped in.
- 5
Carefully lower the tofu into the oil and fry for 3 to 4 minutes until the coating is pale gold and rigid.
- 6
While frying, simmer 100ml dashi and 4 tbsp soy sauce in a separate small pan until warm.
- 7
Transfer the fried tofu to serving bowls, ensuring they are hot and crispy as you plate them.
- 8
Pour the warm broth gently around the base of the tofu, not directly over the top to keep it crunchy.
- 9
Garnish with finely chopped scallions and serve immediately before the crust softens.
Frequently Asked Questions
What is Agedashi Tofu?
Agedashi tofu is a Japanese dish consisting of lightly deep-fried tofu cubes served in a savory dashi-based broth. It is typically garnished with grated daikon radish and katsuobushi, and is commonly consumed as a hot appetizer.
What type of tofu should I use for Agedashi Tofu?
Firm or extra-firm tofu is best because it holds its shape during frying while maintaining a creamy texture inside.
Why is it important to press the tofu before coating it?
Pressing the tofu removes excess moisture, which ensures the potato starch coating stays crispy rather than turning soggy in the oil.
Can I use cornstarch instead of potato starch?
You can, but potato starch is preferred because it creates a lighter, crunchier, and more translucent crust that absorbs the dashi broth beautifully.
How do I know when the tofu is done frying?
The tofu is ready when the coating is pale golden and crispy, which usually takes about 3 to 4 minutes at 170°C.
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