Crispy, Juicy, and Meltingly Soft
Agedashi Tofu (揚げ出し豆腐) is a traditional Japanese shōjin ryōri (vegetarian Buddhist cuisine, 精進料理) , where crispy-fried tofu is served with a warm, sweet and savory dashi broth. This dish is characterized by the sensation of the piping hot tofu being crispy on the outside, and the interior melting softly in the mouth.
In Japanese food culture, Agedashi Tofu is widely loved as a Washoku (Japanese cuisine, 和食) staple that values the natural flavors of the ingredients, and it is refreshing to eat with the broth despite being fried. The texture varies depending on the tofu used: silken tofu (kinugoshi dōfu, 絹ごし豆腐) results in a plump and melting texture, while firm tofu (momen dōfu, 木綿豆腐) offers a more substantial bite.
20 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block silken tofu (kinugoshi dōfu/or substitute firm tofu)
- 4 tbsp all-purpose flour
- A0.5 cup water
- A1 tbsp mirin (sweet rice wine)
- A1 tbsp soy sauce
- A0.5 tsp sugar
- A0.5 tsp Japanese-style dashi powder (granulated)
- 1/10 of a daikon radish
- 2.5 cup frying oil
- shredded green shiso leaves, to taste
INSTRUCTIONS
- 1
Place the tofu block on a clean cloth (or paper towel), cut it into 8 equal pieces, and let it sit for 5–10 minutes to naturally drain the moisture.
- 2
Add the (A) ingredients (water, mirin, soy sauce, sugar, and dashi powder) to a frying pan. Peel the daikon radish, grate it, squeeze out the juice, and add 2 tbsp. (about 30 g) of the grated radish to the frying pan. Do not turn on the heat yet.
- 3
Pour enough frying oil into a pot to fully submerge the tofu, and heat to 340°F (170°C).
- 4
Generously coat the tofu with all-purpose flour and gently tap to remove any excess flour. It is easier to do this by placing about 1 tbsp. of all-purpose flour on your palm and gently rolling the tofu in it, or by spreading the flour on a cutting board and rolling the tofu around. Once coated with all-purpose flour, fry the tofu immediately. If you leave it, the moisture released from the tofu will make the coating sticky, and the coating may peel off when touched.
- 5
Once the frying oil reaches 340°F (170°C), add the tofu and begin to fry without moving it. After about 1 ½ minutes, lightly poke it with cooking chopsticks. Once it feels crispy, gently roll it occasionally to ensure an even fry.
- 6
Fry for about 3 minutes until the entire surface is crispy and a pale golden brown, then scoop it out with a wire mesh spoon and drain the oil. Over-frying will create holes in the tofu, ruining its signature smooth texture. Remove the tofu once the coating is crispy, pale golden brown, and the tofu lightly floats in the oil.
- 7
Heat the frying pan with the broth from Step 2 over low heat and simmer for 10–20 seconds. Do not over-boil the broth, as it will become too salty and the flavor will dissipate. Since the cooking time is short once it is on the heat, do not take your eyes off it.
- 8
Arrange the agedashi tofu on a plate and pour the warm broth from over it. Scatter with shredded green shiso leaves, if desired.
RecipeID
722
Tips & Notes
・Pan-frying: You can pan-fry with less oil (about ½ an inch / 1 cm). Heat over medium heat and pan-fry each side for about 50 seconds (until crispy and pale golden brown). Firm tofu is recommended for pan-frying as silken tofu is fragile and may fall apart easily.
・Recommended condiments (yakumi): Chopped small green onion or long green onion chopped mitsuba, grated ginger, shredded nori seaweed, and shichimi togarashi (seven-spice chili pepper) go well. Try lightly dusting side vegetables like shishito peppers or your favorite mushrooms with all-purpose flour and frying them with the tofu.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."