Russian Food

The Crispy Agedashi Tofu That Feels Like a Splurge

Tofu got me through my student years and busy workweeks, and I still can’t get enough of it. After years of cooking it in different ways, this agedashi tofu remains a favorite. A quick fry, a light potato starch coating, and warm dashi broth turn an inexpensive block into a Japanese restaurant favorite.

A pile of fried tofu cubes in a savory sauce, garnished with sesame seeds and green onions.
Jump to:

I have a confession to make: I’m absolutely obsessed with tofu. I have been for years. It’s cheap, packed with protein, available practically everywhere, and I genuinely believe you can make just about anything with it.

Give me a block of tofu and whatever happens to be sitting in my fridge, and I’ll find a way to make dinner.

I think that love really grew during my student years in Winnipeg. I was studying political science at the time, learning to manage a household and a grocery budget while keeping up with university life. There were weeks when I had so much going on that figuring out what to cook felt like another assignment waiting for me at home.

Tofu was one of those ingredients I could buy without thinking too much about the price, knowing I would find several ways to use it throughout the week.

It followed me into my years working for the government. My days looked different, and I had a full work schedule to plan around, but my appreciation for a cheap, dependable block of tofu stayed exactly the same.

Some weeks, having tofu in the fridge meant I could make something filling after work without another trip to the grocery store. I could fry it, simmer it in sauce, or serve it over rice, depending on how much energy I had left that evening.

A stack of golden-brown fried tofu cubes in sauce, garnished with green onions and sesame seeds.

Years later, with F, Leo, and Lin in my life and a food blog that keeps me cooking constantly, I’m still finding new reasons to love it. My gochujang tofu is what I turn to when I’m craving something spicy, while my creamy sun-dried tomato tofu makes a particularly good dinner when I want something rich and comforting.

I’ve also made tofu with creamy zucchini mushroom sauce and even tofu shawarma, because apparently my love for shawarma extends to just about every protein I can get my hands on.

A plate of crispy fried tofu in soy-based sauce, garnished with green onions and sesame seeds.

If you’ve ever ordered agedashi tofu at a Japanese restaurant, you’ll know how lovely those first few bites are. The outside has a thin, delicate crust, the center is wonderfully soft, and the warm broth slowly soaks into the edges as you eat. I particularly love the little bits of grated ginger and green onion that come with each spoonful.

After all the years I’ve spent cooking tofu, it’s still dishes like this that remind me why I fell in love with it in the first place. From my student days in Winnipeg to my kitchen today, one inexpensive block of tofu has always gone a long way.

And I have a feeling I’ll never run out of reasons to keep cooking with it.

Ingredients

A block of tofu surrounded by bowls of broth, oil, soy sauce, starch, sesame seeds, dried shrimp, and a scallion.

For the tofu, you’ll need firm tofu, potato starch, and a neutral frying oil like vegetable, canola, or peanut oil. The broth comes together with dashi, tamari or soy sauce, mirin, and sugar. For serving, grab some green onions, fresh ginger, and bonito flakes.

Firm tofu holds its shape during frying while keeping the center soft. I prefer it for this recipe, although medium-firm tofu works if you handle it gently.

Potato starch gives agedashi tofu its thin, crispy coating. Cornstarch works in its place, although the texture will be slightly different.

Dashi is a Japanese stock that gives the broth its savory flavor. Instant dashi works well here, and you can use kombu and shiitake mushroom dashi for a vegetarian version.

Mirin adds a little sweetness to the broth. If you don’t have any, use a small splash of rice vinegar with a pinch of sugar.

See the recipe card for the full list and exact quantities.

Top Tips

Prepare Your Toppings First – agedashi tofu moves quickly once the frying starts. I like having the ginger grated, green onions sliced, and serving bowls ready before heating the oil. That way, the tofu goes straight from the pan to the table

Choose a Smaller, Deep Pan – if you’re deep frying, a smaller heavy-bottomed saucepan helps you get enough oil depth without using an unnecessarily large amount. Leave plenty of room above the oil to prevent splashing

Taste the Broth Before Serving – instant dashi can vary in saltiness depending on the brand. I always recommend tasting the finished broth before serving and adding a little more plain dashi if it tastes too strong. You want the soy sauce and mirin to complement the broth without overpowering it

How to Make Crispy Japanese Agedashi Tofu

Fried tofu cubes topped with scallions and sesame seeds, served in a pool of savory sauce.

The most important part of making agedashi tofu is getting the coating right. You want the tofu lightly golden and crisp on the outside, with a soft center that absorbs some of the warm dashi broth. Here’s what to watch for as you make it:

Drain the Tofu

  • Start by wrapping the firm tofu in paper towels and placing a plate or small cutting board on top. Let it drain for about 15 minutes.
  • You’ll notice the paper towels becoming damp as the excess moisture comes out.
    • The tofu should feel slightly firmer afterward while still keeping its soft center.
  • Use a gentle weight, since too much pressure can crack the block.

Prepare the Dashi Broth

A saucepan filled with dark liquid viewed from directly above.
Combine the dashi, tamari or soy sauce, mirin, and sugar in a small saucepan.
A stainless steel saucepan filled with dark liquid sitting on a grey coaster.
Bring everything to a gentle simmer for about 1 minute, just until the sugar dissolves and the ingredients come together.
  • The broth should remain thin and clear, with a light brown color and a savory aroma.
  • Keep it warm over very low heat or covered off the heat.
    • Boiling it for too long can reduce the liquid and make the broth overly salty.

Cut and Dry the Tofu

Cubed tofu arranged on a round plate.
Once drained, cut the tofu into roughly 1½-inch cubes. Try to keep the pieces similar in size so they cook evenly.
  • Pat each cube dry again, paying attention to the freshly cut sides where moisture tends to collect.
  • The surface should feel relatively dry before coating, which helps the potato starch cling evenly.

Coat the Tofu with Potato Starch

A cube of tofu on a plate dusted with flour.
Lightly roll each tofu cube in potato starch, covering all sides.
A plate of square, powdered confectioneries.
You’re looking for a thin, even layer that makes the surface look slightly powdery.
Several square, white marshmallows coated in powdered sugar on a plate.
Shake off any excess, since thick patches of starch can become gummy when fried.
  • Work with a few pieces at a time so the coating stays dry until it reaches the oil.

Fry Until Lightly Golden

Tofu cubes frying in a pot of hot oil.
For deep frying, heat the oil to 340 to 355°F (170 to 180°C).
  • When you add the tofu, you should see small, steady bubbles forming around each piece.
  • Fry for about 2 to 3 minutes, until the coating looks crisp and turns a very pale golden color.
    • The tofu should still feel soft inside, with a delicate shell on the outside.
  • If shallow frying, use enough oil to generously cover the bottom of the pan and turn the cubes carefully as each side becomes crisp.
  • Watch for pieces sticking to the pan, especially during the first minute.
    • Let the coating firm up before moving them.
  • Transfer the fried tofu to a wire rack or paper towels to drain any excess oil.

Assemble the Agedashi Tofu

A plate of fried tofu in savory sauce topped with green onions and sesame seeds, with side bowls and chopsticks.
Arrange the freshly fried tofu in small serving bowls, leaving a little space between the cubes.
  • Pour the warm dashi broth gently around the tofu until the bottoms are partially submerged.
  • The broth should collect at the bottom of the bowl, allowing the upper edges to remain crisp.
    • You’ll notice the coating beginning to soften wherever it touches the liquid, which is exactly what you want.

Add the Toppings and Serve

A stack of golden-brown fried tofu cubes drizzled with sauce and topped with green onions and sesame seeds.
Finish with finely sliced green onions, freshly grated ginger, and bonito flakes.
  • The bonito flakes may curl and move slightly from the heat of the tofu and broth.
  • Serve within about 5 minutes, while the coating still has a little crunch and the center remains warm and tender.
    • The longer the tofu sits in the broth, the more liquid it absorbs and the softer the coating becomes.

Storage

A stack of crispy fried tofu cubes in sauce, garnished with green onions and sesame seeds.

Agedashi tofu is best served fresh while the coating is crispy. Store leftover tofu and dashi broth separately in airtight containers in the refrigerator for up to 3 days.

To reheat, air fry the tofu at 350°F (175°C) for 5-7 minutes or warm it in a skillet with a little oil until crisp. Heat the broth separately and combine just before serving.

For longer storage, freeze the fried tofu for up to 1 month and the broth separately for up to 2 months. Freezing changes the tofu’s texture and reduces crispness. Thaw overnight in the refrigerator before reheating.

FAQs

Fried tofu cubes in a savory sauce, garnished with sliced green onions and sesame seeds.
Is agedashi tofu gluten-free and vegetarian?

Agedashi tofu can be made gluten-free by using certified gluten-free tamari and checking the dashi and mirin labels. For a vegetarian version, replace fish-based dashi with kombu or shiitake mushroom dashi and use shredded nori instead of bonito flakes.

Can you eat agedashi tofu during pregnancy?

Agedashi tofu is generally safe during pregnancy when made with properly stored ingredients and served freshly cooked. If you’re avoiding alcohol, choose an alcohol-free mirin alternative. Refrigerate leftovers promptly and reheat thoroughly. Check with your healthcare professional for individual dietary concerns.

What kind of oil is best for agedashi tofu?

I recommend a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil. These let the delicate flavor of the tofu and dashi broth come through. Olive oil has a stronger flavor that can compete with the broth.

Can I make agedashi tofu without dashi?

Yes, although dashi gives agedashi tofu its characteristic Japanese flavor. You can substitute a light vegetable broth with a small piece of kombu or a few dried shiitake mushrooms for extra umami. The flavor will be slightly different, but you’ll still have a savory broth that complements the fried tofu.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you’ve got any questions, please let me know in a comment.

A pile of golden-brown fried tofu cubes in a savory sauce, topped with sesame seeds and sliced green onions.

Crispy Japanese Agedashi Tofu

Ksenia Prints

This crispy agedashi tofu is lightly fried until golden, then served in savory dashi broth for an easy Japanese appetizer.

Prep Time 15 minutes

Cook Time 10 minutes

Drain Time 15 minutes

Total Time 40 minutes

Course Appetizer, Side Dish

Cuisine Japanese

Equipment

  • paper towels

  • Plate or small cutting board

  • Sharp knife and cutting board

  • Small saucepan

  • Heavy-bottomed saucepan or frying pan

  • Kitchen thermometer recommended for deep frying

  • Tongs or slotted spoon

  • Wire rack or paper towels for draining

  • Small serving bowls

Ingredients  

For the Tofu

  • 1 block firm tofu 12 to 14 ounces
  • 1 cup potato starch
  • 3 cups neutral oil for deep frying or ½ cup for shallow frying (vegetable, canola, or peanut oil)

For the Dashi Broth

  • 1 cup dashi instant dashi works
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar

For the Toppings

  • 2 tablespoons green onion finely sliced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons bonito flakes

Instructions 

Prepare the dashi broth

  • Combine the dashi, tamari or soy sauce, mirin, and sugar in a small saucepan. Bring to a gentle simmer for 1 minute, then turn off the heat and keep the broth warm until serving.

(Alternatively) Shallow fry

Add toppings and serve

  • Finish with sliced green onions, grated ginger, and bonito flakes. Serve immediately, ideally within 5 minutes, while the coating is still crisp and the broth is warm.

Related Posts

Post Comment