Agedashi Tofu Recipe


I’ll never understand why some people have an aversion to tofu. I suppose there can be a slight disconnect from what it actually is made of since it’s just a white jiggly block. We meat-hungry Americans are missing out on a lot of good stuff by not trying new foods. Are you one of those? 🙂

Tofu has been eaten for over 2,000 years in China, and agedashi tofu specifically has been eaten in Japan for at least 200 years. I’m not sure how old the Vietnamese tofu with tomato dish has been around but it’s probably where I get most of my tofu intake.


In “agedashi”,  “age” means fried, and “dashi” is of course the stock it’s sitting in–very appropriately named. It’s a dish I like at Japanese restaurants and izakayas because of its simplicity and how good it is. Probably the same reason I enjoy plain nigiri sushi so much–less distraction so you can focus on the goods.

I usually get my tofu at local Vietnamese markets since there’s the option of fresher tofu vs. the mass-produced blocks. However those are a decent fallback choice. Major American supermarkets are starting to carry tofu, even though there isn’t too much variety in brands and sometimes it’s worth the convenience.

According to Alton Brown, tofu is one of the few foods that are almost completely digestible. I wouldn’t go as far as to say agedashi tofu is a health food.

Fry some up, take a whack at it, and let me know what you think! What’s your favorite tofu recipe?

Agedashi Tofu Pinterest Image

Agedashi Tofu Recipe

5 from 2 votes
Print Pin
Author: Hungry Huy
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 3 Servings
Calories Per Serving: 97kcal


  • 1 block silken tofu
  • 4 tablespoons potato starch
  • vegetable oil for frying


  • 1 cup dashi - I cheated here with instant dashi granules
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin

Toppings / garnish

  • 1 " daikon radish finely grated
  • 1 stalk green onion
  • katsuobushi dried bonito flakes - I can't hear this word without thinking of David Chang now


  • Cut the tofu in half, and press between half sheet pans or flat plates for 15 minutes between paper towels to remove as much moisture as possible
  • Meanwhile, finely chop green onion and grate daikon
  • Add dashi, soy sauce and mirin to a pot and bring to a boil Adjust to taste.
  • Make sure the tofu is dry! Then cut into 8 even pieces, or desired size.
  • Coat each tofu piece in a layer of potato starch.
  • Heat enough oil to submerge your tofu pieces and fry at 350F until crispy.
  • Add tofu to a bowl, add toppings, then the broth at the last second to keep it crispy until you're ready to serve.

Nutrition Facts (per serving)

Calories: 97kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1046mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg
Course: Appetizer
Cuisine: Japanese
Keyword: fried tofu, Japanese tofu
I'd love to see what you cook up!Mention @HungryHuy or tag #hungryhuy
Like this recipe? Subscribe to my newsletter!

5 thoughts on “Agedashi Tofu Recipe

  1. 5 stars
    OMG!!! I LOVE Agedashi Tofu! It’s one of my favorites! I’m totally with you on not understanding why some people have an aversion to tofu – I think it’s great even on its own, totally naked! That being said, I think this is one of those dishes that could defiantly pull a non-tofu believer into the light! Gorgeous photos and love your recipes! Pinning!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating