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Agedashi Tofu

Recipe by Connie Veneracion
Is agedashi tofu an easy recipe or is it for seasoned cooks only? Let’s just say that it doesn’t take a miracle to successfully fry soft tofu. The key is in finding the right kind of tofu and learning how to handle it. For me, the ideal tofu for this dish is kinugoshi or “cotton” tofu which is firmer than silken tofu but softer than firm tofu.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Japanese
Servings 4 people
Agedashi tofu in serving bowl



Prepare the tofu

  • Place the tofu between two stacks of paper towels.
    Pressing tofu between stacks of paper towels
  • Place a bowl on top and leave to allow the paper towels to absorb excess moisture.

Make the sauce

  • Pour the dashi, soy sauce and mirin into a small pot.
    Pouring dashi, soy sauce and mirin into a small pot
  • Stir in the grated ginger.
    Adding ginger to dashi, soy sauce and mirin in pot
  • Boil the sauce for about five minutes to reduce and heighten the flavors then set aside to cool.

Fry the tofu

  • Cut the tofu into cubes.
    Cutting tofu into cubes and dredging in potato starch
  • Place the starch in a shallow bowl and gently roll each tofu cube to completely coat the outside. Shake off any excess.
  • Pour enough cooking oil into a wok or frying pan to reach a depth of at least three inches. Heat until wisps of smoke float on the surface.
  • Fry the tofu, in batches so as not to overcrowd the pan, just until the coating turns crisp, about two to three minutes per batch.
    Fried tofu

Serve the agedashi tofu

  • Arrange the cooked tofu in a shallow bowl.
  • Drizzle the sauce over and around the fried tofu.
  • Garnish with bonito flakes and sliced scallions.


Sake can be used in place of mirin. But because sake is not as sweet as mirin, you'll have to add about a teaspoon of sugar to get a good balance of flavors.
Updated from a recipe originally published in May 14, 2012.
Keyword Tofu