Agedashi Tofu

Name: Agedashi Tofu
Prep time: 45 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Firm Tofu — 1 block; Potato Starch — To coat; Dashi — 150 ml; Sugar — 10 g; Cooking Sake — 5 ml; Soy Sauce — 30 ml; Mirin — 10 ml; Daikon Radish — To taste; Potato Starch — 2 tsp; Water — 50 ml

This traditional Japanese Agedashi Tofu features firm tofu pieces coated in a light, crispy potato starch layer, fried until golden and served in a delicate, flavourful dashi-based sauce. Topped with grated daikon radish, the dish mimics the appearance of freshly fallen snow and offers a perfect textural contrast of a crispy outer shell with a soft, delicate interior that highlights the natural soy flavour beautifully.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Always use firm tofu rather than silken or soft varieties for this recipe, as it provides the necessary structure to withstand pressing and frying without breaking apart.

Pressing the tofu for 30 minutes to remove excess moisture is a critical step; if not thoroughly drained, the tofu will not achieve that signature crispy exterior during frying.

For the dashi-based sauce, mixing the potato starch with water immediately before adding it to the simmering liquid prevents the starch from solidifying and ensures a perfectly thickened, smooth consistency.

If daikon radish is unavailable, turnip makes an excellent alternative for creating the traditional grated topping that gives the dish its unique texture and flavour.

For an added touch of vibrancy and a gentle kick, include shishito peppers or sliced bell peppers during the final minutes of frying, which complement the delicate tofu flavour perfectly.

Prepare Tofu
Press the firm tofu between paper towels with a weight for 30 minutes to drain excess liquid, then slice into uniform squares.

Prepare Sauce
Simmer dashi, sugar, cooking sake, soy sauce, and mirin in a saucepan, add the drained grated daikon radish, then thicken with a mixture of potato starch and water.

Coat Tofu
Toss the tofu pieces thoroughly in potato starch, ensuring each side is evenly covered, and shake off any excess powder.

Fry Tofu
Fry the tofu pieces in hot oil for 2 to 3 minutes per side until golden brown, adding shishito peppers if desired, and drain briefly.

Assemble
Place the crispy tofu pieces in a serving bowl, pour the warm dashi-based sauce over the top, and serve immediately to maintain the textural contrast.