AppetizerSide Dish

Agedashi Tofu

Name: Agedashi Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g firm tofu pressed and cut into 8 cubes; 0.25 cup potato starch; 0.5 cup vegetable oil; 1 cup water; 2 tbsp soy sauce; 2 tbsp mirin; 0.5 tsp sugar (optional); 1 pcs ginger grated; 1 pcs scallion thinly sliced

Agedashi Tofu is a classic Japanese appetizer featuring lightly fried tofu in a savory dashi-based sauce. The delicate crisp exterior of the tofu contrasts beautifully with its soft interior, all enveloped in a warm, umami-rich broth.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 287 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gfirm tofu, pressed and cut into 8 cubes
0.25 cuppotato starch
0.5 cupvegetable oil

sauce

1 cupwater
2 tbspsoy sauce
2 tbspmirin
0.5 tspsugar(optional)

garnish

1 pcsginger, grated
1 pcsscallion, thinly sliced

Equipment

wire rack · small saucepan · serving bowls · deep skillet

The method

Step by step

1
Gently press the firm tofu to remove excess water, then cut it into 8 equal cubes.
About 10 min
Cook’s note: Pressing the tofu well ensures a crispier exterior when fried.
2
Lightly coat each tofu cube evenly with potato starch.
About 2 min
Cook’s note: Shake off any excess starch for a thin, even coating.
3
In a small saucepan, combine the water, soy sauce, mirin, and sugar (if using) for the sauce. Bring to a gentle simmer over medium heat.
About 3 min
Cook’s note: Do not boil the sauce vigorously, just heat until warm and fully combined.
4
Heat the vegetable oil in a deep skillet or small pot over medium-high heat to about 170°C (340°F).
About 3 min
Cook’s note: Use a thermometer if possible, or test by dropping a tiny amount of starch; it should sizzle immediately.
5
Carefully add the starch-coated tofu cubes to the hot oil, frying in batches if necessary to avoid overcrowding.
Cook’s note: Overcrowding the pan can lower the oil temperature and make the tofu soggy.
6
Fry the tofu for 2-3 minutes per side, turning occasionally, until all sides are golden brown and crispy.
About 8 min
Cook’s note: Ensure an even golden color on all sides for the best texture.
7
Remove the fried tofu from the oil and place it on a wire rack or paper towels to drain excess oil.
About 1 min
Cook’s note: Draining well helps maintain crispiness.
8
Divide the fried tofu among serving bowls.
9
Pour the warm sauce over the tofu in each bowl.
10
Garnish with grated ginger and sliced scallion immediately and serve hot.
Cook’s note: Serve immediately to enjoy the contrast between the crispy tofu and warm sauce.

Per serving

Nutrition

68%Score

Calories: 287.1kcal
Protein: 13.2g
Carbs: 27.3g
Fat: 13.8g
Fibre: 1g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Agedashi Tofu is best enjoyed fresh; the tofu will lose its crispness if stored in the sauce.