Agedashi Tofu
If you've got soft (silken) tofu, potato starch and mirin, you're most of the way to this dish: about 65 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Drain the tofu, then set the block on a plate lined with several layers of paper towel, lay more towel on top, and rest a light weight on it for about 20 minutes to press out excess water.
- Make the broth by combining the dashi, soy sauce and mirin in a small saucepan, bring it just to a simmer over medium heat, then turn off the heat and keep it warm.
- Cut the pressed tofu into roughly 4 cm cubes and pat every surface very dry, then coat each piece all over in potato starch and shake off the excess just before frying.
- Heat the oil in a deep pot to 180 C, then carefully lower in a few cubes at a time and fry for 2 to 3 minutes until the coating is firm and pale golden, turning so they crisp evenly; drain on a rack and keep the oil temperature steady between batches.
- Grate the daikon and squeeze out most of its liquid, finely grate the ginger, and thinly slice the green onions.
- Arrange 3 to 4 hot tofu cubes in each shallow bowl, pour the warm broth gently around them so the crust stays crisp on top, then crown each portion with grated daikon, ginger, green onion and a pinch of bonito flakes and serve immediately.
You'll use: Frying pan / skillet Β· Saucepan Β· Pan Β· Large pot
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
Tips & common questions
How long does Agedashi Tofu take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Agedashi Tofu is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Agedashi tofu, fried tofu with broth.jpg by HungryHuy, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.