🇯🇵 Japan · Food
Agedashi Tofu
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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 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 2 to 3 minutes per side over medium-high heat.
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