Name: Agedashi Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g firm silken tofu; 3 tbsp potato starch; Oil (for frying); 200 ml dashi; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp grated daikon; 1 tsp grated ginger; 1 spring onion (sliced); 1 pinch bonito flakes

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Crisp fried tofu in a warm dashi broth, topped with grated daikon, ginger, spring onion and bonito flakes.

About this Japanese recipe

Agedashi tofu is a favourite at Japanese izakaya. A thin potato-starch coating turns crisp when fried and silky when it meets the broth.

Ingredients you will need

The main ingredients are firm silken tofu, potato starch, oil, dashi, soy sauce, mirin. Exact quantities are in the recipe card below.

How long it takes

Allow 25 min in total: 15 min of preparation, 10 min of cooking. The recipe serves 4.

Agedashi Tofu

Crisp fried tofu in a warm dashi broth, topped with grated daikon, ginger, spring onion and bonito flakes.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizer

Cuisine: Japanese

Calories: 220

Ingredients Method Notes

Ingredients

400 g firm silken tofu
3 tbsp potato starch
Oil for frying
200 ml dashi
2 tbsp soy sauce
2 tbsp mirin
2 tbsp grated daikon
1 tsp grated ginger
1 spring onion sliced
1 pinch bonito flakes

Method

Wrap the tofu in kitchen paper and drain for 15 minutes. Cut into 8 cubes.
Warm the dashi, soy sauce and mirin in a small pan.
Heat 3 cm of oil to 175°C.
Dredge the tofu in potato starch and fry for 3–4 minutes until pale golden.
Place the tofu in shallow bowls and pour the warm broth around it.
Top with daikon, ginger, spring onion and bonito flakes. Serve immediately.

Notes

Coat the tofu just before frying. If it sits in the starch it turns gummy.