Traditional Agedashi Tofu (Deep-Fried)

A bowl of perfectly cooked, deep fried agedashi tofu

Traditional Agedashi Tofu (Deep-Fried)

Deep-fried recipe summary: Agedashi tofu — pressed medium-firm tofu, dusted in potato starch, deep-fried until the crust turns pale gold, and served immediately in warm tentsuyu broth. The traditional method, is the one that gets closest to the restaurant version.

Prep Time20

Cook Time7

Assembly Time3

Total Time30

Course: Appetizer

Cuisine: Japanese

Keyword: Agedashi Tofu, tofu

Servings: servings

Calories: 73kcal

Equipment

Deep Fryer

Ingredients

Tofu

14 ounce block medium-firm tofu
3 tablespoons potato starch (katakuriko)
neutral oil for deep frying
pinch of salt

Tentsuyu Broth

1 cup dashi homemade or instant
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar optional - taste first

Toppings

grated daikon
thinly sliced scallions
grated ginger
Shichimi togarashi optional

US Customary - Metric

Instructions

Prepare the Tofu

Remove the tofu from its package and set it on a double layer of paper towels. Cover with more paper towels and place a light weight on top — a small plate or cutting board is enough.
Press for 15 to 20 minutes.
The tofu should feel noticeably firmer, and the paper towels should be visibly damp when done.

Make the Broth

While the tofu presses, combine dashi, soy sauce, and mirin in a small saucepan over low heat. Warm until just below a simmer.
Taste — it should be savory, slightly sweet, and clean. Add sugar only if needed to round. Keep warm on the lowest heat setting.

Cut & Coat the Tofu

Cut the pressed tofu into 6 even cubes.
Season lightly with salt on all sides.
Working quickly, dust each cube in potato starch on all surfaces, shaking off any excess. The coating should be thin and even — not thick or clumped.
Move directly to frying.

Heat the Oil & Fry

Pour neutral oil into a deep, heavy saucepan to a depth of 2 to 3 inches.
Heat to 320–340°F — use a thermometer. This temperature range is deliberate: hot enough to set the crust quickly without overcooking the delicate interior.
Carefully lower the tofu cubes into the oil one at a time using a slotted spoon or spider.
Fry for 2 to 4 minutes until the crust is lightly golden and set.
The color will be pale gold, not deep brown — that's correct for this dish.
Remove and drain on a wire rack, not paper towels, to maintain airflow under the crust.

Assemble & Serve Immediately

Place 2 tofu cubes in each shallow bowl. Ladle warm tentsuyu broth around the base of the tofu — pour alongside, not over the top.
Add a small mound of grated daikon, a few scallion slices, a pinch of grated ginger, and bonito flakes.
Add shichimi togarashi if you want heat.
Serve within 2 minutes.

Notes

Nutritional information is automatically calculated using the WP Recipe Maker nutrition database and should be considered only an estimate. Actual values may vary depending on ingredient brands, product variations, substitutions, and portion sizes.

Nutrition