🇯🇵 Japan · Food
Agedashi Tofu (Deep-Fried Tofu)
By eatmundo · August 3, 2026
A classic Japanese appetizer featuring cubes of firm tofu coated in a crispy layer of potato starch and served in a warm, flavorful dashi-based sauce. This dish perfectly balances texture with delicate umami notes.
Ingredients
check them off as you prepareHow to Make It
- 1
Wrap the block of firm tofu in paper towels and place a heavy weight on top for 15 minutes to press out excess moisture.
- 2
Cut the pressed tofu into 8 uniform cubes, approximately 3cm each, and pat them completely dry with fresh paper towels.
- 3
Prepare the dipping sauce by heating dashi, soy sauce, and mirin in a small pot until hot, then set aside.
- 4
Pour vegetable oil into a deep pan to a depth of 3cm and heat to 170°C, checking the temperature with a thermometer.
- 5
Roll the tofu cubes in potato starch until thoroughly coated, shaking off any excess powder so they do not become gummy.
- 6
Carefully lower the tofu into the oil and fry for 3 to 4 minutes until the coating is pale gold and crispy.
- 7
Transfer the fried tofu to a wire rack or paper-lined plate to drain off any excess oil immediately.
- 8
Place 4 cubes into each serving bowl, pour the warm sauce around them, and garnish with a small dollop of grated ginger.
Frequently Asked Questions
Can I use cornstarch instead of potato starch?+
Potato starch is preferred for its extra-crispy, airy texture, but cornstarch works as a close substitute.
Why press the tofu?+
Pressing the tofu removes water, which prevents oil splattering and ensures the coating stays crispy rather than becoming soggy.
How do I know the oil is ready?+
If you don't have a thermometer, drop a tiny piece of starch into the oil; if it bubbles immediately and rises, it is ready.
Is it okay to serve cold?+
Agedashi Tofu is traditionally served hot; the contrast between the hot, crunchy tofu and the warm, salty broth is essential.
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