Crispy deep-fried tofu in a flavorful tsuyu sauce.
Agedashi Tofu is a popular appetizer in Japanese restaurants and Izayaka. The exterior is crispy while the tofu stays soft inside and it’s served with a umami-rich sauce and various toppings like green onions, bonito flakes, or grated daikon (radish). It may taste or sound like a fancy dish, but it’s actually very easy to make!
What kind of tofu do I use?
You can use any type of tofu of your choice: from soft to firm! If it’s your first time making Agedashi Tofu, I recommend using firm or medium-firm because it’s easier to handle without it breaking apart. If you’re a pro, try it with soft! Each firmness of tofu changes up the dish a little bit since there’ll be more contrast between the crunchy exterior and the creamy interior with soft tofu.
Don’t forget to remove the excess moisture from the tofu before cooking. Once you remove it from the water and packaging, wrap it with a paper towel and put something slightly heavy (like a plate) on top to press out some of the water. Make sure you aren’t removing all the water – just the excess amount.
Agedashi Tofu (Deep Fried Tofu) / 揚げ出し豆腐
Ingredients
- 1 block tofu
- 4 tbsp cornstarch (or katakuriko – potato starch)
- cooking oil to deep fry
Sauce
- 1 cup dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
Garnish
- 1/4 cup daikon radish grated
- katsuobushi (dried bonito flakes)
- 2 green onions sliced
Instructions
- Drain & lightly press the tofu (wrap in paper towel and press with a plate on top) for about 10-15 minutes.
- Remove the tofu from the paper towels and cut into 6 pieces.
- Cut the green onion into slices and peel/grate the daikon. Squeeze the water out of the grated daikon.
- To make the sauce, in a small pot/saucepan, put in dashi, soy sauce, and mirin and bring to a boil. Once it's boiling, turn off the heat and set aside.
- Heat oil in a large pot (or container of choice) to about 350F.
- Coat the tofu in cornstarch.
- Deep fry the coated tofu until they turn light brown and crispy.
- Remove the tofu when done and put it on a paper towel or wire rack to drain the excess oil.
- To serve, place tofu in a bowl or dish and pour in the sauce from the side (so you aren't wetting the top of the tofu). Garnish with daikon, katsuobushi, and green onions and serve immediately.
Notes
Shop this post:
Katsuobushi (Dried Bonito Flakes) / 鰹節
Soy Sauce / 醬油
Mirin / みりん
Dashi / だし
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