Agedashi Tofu is one of those dishes that feels both special and simple at the same time. This delightful Japanese appetizer transforms a humble block of tofu into a crispy, golden indulgence, served in a warm, savory broth. On busy Manhattan evenings when I want something quick yet comforting, Agedashi Tofu is my go-to recipe. It’s like a little reminder of our family trip to Japan, where we savored it at a cozy local eatery. If you love tofu, check out my Crescent Roll Breakfast Recipes for more easy and delicious ideas.
Why you’ll love this recipe
This recipe offers a perfect balance of textures and flavors. The contrast between the crispy, fried tofu and the savory, umami-rich broth is pure bliss. Plus, it’s a no-fuss dish that doesn’t require a long list of ingredients or a complicated process. You’ll feel like a chef mastering a classic Japanese dish right in your home kitchen.
Ingredients
- 1 block medium-firm tofu (14 oz, 397 g; or use silken tofu)
- 2 green onions/scallions
- 2 inches daikon radish
- 1 tsp ginger (grated)
- 1 cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 cups neutral oil
- 4 Tbsp potato starch or cornstarch
- 1 package katsuobushi (dried bonito flakes) (optional)
- shichimi togarashi (optional)
Step-by-step instructions
- Gather all the ingredients. Place the tofu on a tray or plate.
- Wrap the tofu in 2–3 layers of paper towels and place another tray on top. Set a heavy object on top to press the tofu. Drain the water out of the tofu for 15 minutes.
- Cut the green onions/scallions into thin slices. Set aside.
- Peel and grate the daikon radish, gently squeezing most of the water out while keeping some moisture. Set aside.
- Peel and grate the ginger. Set aside.
- In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer, then turn off the heat and cover with a lid.
- Heat oil to 320–340ºF (160–170ºC) in a deep fryer or medium pot. Remove the paper towels from the tofu.
- Cut the tofu into 6 pieces and coat each piece with potato starch or cornstarch, dusting off any excess.
- Add the tofu pieces to the hot oil in batches. Deep-fry, turning once, until they are light brown and crispy.
- Remove the fried tofu from the oil and place them on a wire rack or a plate lined with paper towels to drain the excess oil. Continue to fry the remaining tofu pieces.
- To serve, gently pour the sauce at the edge of each bowl without wetting the top of the fried tofu. Top with grated daikon, grated ginger, and green onion slices. Optionally sprinkle with katsuobushi and shichimi togarashi.
Recipe tips & variations
For a spicier kick, sprinkle a little shichimi togarashi over the finished dish. If you can’t find daikon radish, try using regular radishes. Silken tofu can be used instead of medium-firm, but handle it gently while frying. If you want to skip the fish flakes, the dish will still be delicious without them.
Storage & reheating
If you have leftovers (though it’s rare in our house!), store the tofu and the sauce separately in airtight containers in the fridge for up to two days. When you’re ready to eat, reheat the tofu in a preheated oven at 350°F (175°C) until crisp, and warm the sauce on the stovetop.
FAQs
Can I use other types of tofu?
Yes, you can use different tofu textures like firm or silken, but keep in mind that silken tofu is more delicate, so handle it carefully to avoid breakage.
What if I don’t have dashi stock?
No worries! You can make a simple broth using water and a teaspoon of soy sauce or miso paste as an easy substitute.
Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari. Most of the other ingredients are naturally gluten-free.
Recipes you may like
Explore more delicious options with these easy recipes:
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy Crispy
- Breakfast Pizza Recipe Easy Cheesy
Agedashi Tofu: A Quick Japanese Delight for Busy Weeknights
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Agedashi Tofu is a crispy Japanese appetizer served in a savory broth, perfect for busy weeknights.
Ingredients
- 1 block medium-firm tofu (14 oz, 397 g; or use silken tofu)
- 2 green onions/scallions
- 2 inches daikon radish
- 1 tsp ginger (grated)
- 1 cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 cups neutral oil
- 4 Tbsp potato starch or cornstarch
- 1 package katsuobushi (dried bonito flakes) (optional)
- shichimi togarashi (optional)
Instructions
- Gather all the ingredients. Place the tofu on a tray or plate.
- Wrap the tofu in 2–3 layers of paper towels and place another tray on top. Set a heavy object on top to press the tofu. Drain the water out of the tofu for 15 minutes.
- Cut the green onions/scallions into thin slices. Set aside.
- Peel and grate the daikon radish, gently squeezing most of the water out while keeping some moisture. Set aside.
- Peel and grate the ginger. Set aside.
- In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer, then turn off the heat and cover with a lid.
- Heat oil to 320–340ºF (160–170ºC) in a deep fryer or medium pot. Remove the paper towels from the tofu.
- Cut the tofu into 6 pieces and coat each piece with potato starch or cornstarch, dusting off any excess.
- Add the tofu pieces to the hot oil in batches. Deep-fry, turning once, until they are light brown and crispy.
- Remove the fried tofu from the oil and place them on a wire rack or a plate lined with paper towels to drain the excess oil. Continue to fry the remaining tofu pieces.
- To serve, gently pour the sauce at the edge of each bowl without wetting the top of the fried tofu. Top with grated daikon, grated ginger, and green onion slices. Optionally sprinkle with katsuobushi and shichimi togarashi.
Notes
- For a spicier kick, sprinkle a little shichimi togarashi over the finished dish.
- If you can’t find daikon radish, try using regular radishes.
- Silken tofu can be used instead of medium-firm, but handle it gently while frying.
- If you want to skip the fish flakes, the dish will still be delicious without them.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg