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5 from 1 vote

Agedashi Tofu Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3
Author: Hungry Huy (adapted from Just One Cookbook)


  • 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.