Agedashi Tofu Recipe: 3 Tips for Making Agedashi Tofu
Written by MasterClass
Last updated: Apr 13, 2024 • 2 min read
This popular izakaya appetizer from Japan features a few crispy (then silky soft) bites loaded with flavor and textural finesse.
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What Is Agedashi Tofu?
Agedashi tofu, also known as agedashi dōfu, is a dish consisting of Japanese deep-fried tofu cubes—soft tofu coated in potato starch for a light but notable crunch—served in a savory tsuyu sauce made from dashi, mirin, and soy sauce. The cubes are topped with an assortment of flavorful garnishes, like dried bonito flakes (katsuobushi), fresh ginger, and daikon radish.
3 Tips for Making Agedashi Tofu
Here are a few ways to make the process of cooking agedashi tofu a little easier.
- 1. Choose your tofu. If it’s your first time, use firm tofu. Silken tofu, which will result in a much creamier texture once you deep-fry it, can be challenging to handle since it’s so delicate.
- 2. Applying the potato starch. Roll the tofu around in the potato starch to help it adhere, and then tap, or if you prefer, use a soft pastry brush to remove any excess. You can find potato starch in most Asian grocery stores or online, but cornstarch is also a close substitute.
- 3. Use chopsticks to fry. Using chopsticks to transfer the tofu pieces from the potato starch to the hot oil will allow you to tap off any excess starch and minimize contact with the tofu block before deep frying.
Agedashi Tofu Recipe
makes
6prep time
15 mintotal time
30 mincook time
15 minIngredients
- 1
Drain the tofu, and wrap it in paper towels or a clean kitchen towel. Place on a plate, and place a second plate on top. Let it sit for 10 minutes.
- 2
To make the tsuyu sauce, bring the dashi, soy sauce, and mirin to a boil in a small saucepan, then remove from the heat and set aside. Meanwhile, heat the oil in a medium pot, deep fryer, or frying pan. Place the potato starch on a plate.
- 3
Once the tofu has been pressed for 10 minutes, unwrap it from towels and slice once lengthwise and crosswise six times, making 12 equal blocks.
- 4
Transfer the tofu to the plate of potato starch and gently turn to coat thoroughly. Quickly and carefully transfer the tofu to the oil a few blocks at a time, frying until light golden brown and crisp.
- 5
Remove and place on a wire rack or a paper towel-lined plate to allow excess oil to drain.
- 6
To serve, place two tofu pieces in a small bowl and gently pour a few tablespoons of the tsuyu sauce at the base. Top with a teaspoon each of grated daikon and grated ginger, and a pinch of scallions and katsuobushi.
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