About Agedashi Tofu
Crispy on the outside, soft and custardy on the inside, "Agedashi Tofu" is a popular Japanese dish enjoyed both at home and in restaurants,served in a delicate dashi broth. This hot tofu, steeped in a slightly thickened savory sauce, offers a comforting taste that's indispensable to the Japanese dining table. However, behind this simple dish lies a surprisingly long history.
The origins of tofu in Japan are said to date back to the Nara or Heian periods. The prevailing theory is that Japanese envoys and monks who traveled to China learned the production methods and brought tofu back to Japan, along with things like miso. There are also theories that it was introduced from Korea during the Sengoku (Warring States) period, and remnants of this can be seen in regional tofu cultures. Initially, it was adopted as part of shojin ryori (vegetarian cuisine for Buddhist monks) in temples, and by the end of the Muromachi period, it gradually began to spread among the common people.
Nevertheless, in the early Edo period, tofu was still considered a feast for "hare no hi" (special occasions). For farmers, it was a luxury item, and tofu dishes were precious treats enjoyed only on special days such as festivals, New Year's, and ceremonial occasions. Records even show that during the era of Shogun Tokugawa Iemitsu, the production and consumption of tofu by farmers were prohibited. Later, it gradually became more common, mainly in urban areas, and by the mid-Edo period, tofu finally started appearing on everyday dining tables.
Agedashi Tofu is made by coating tofu with potato starch, deep-frying it, and then steeping it in a warm dashi broth. It boasts a delightfully crispy and fragrant surface with a melty, soft texture inside. Using potato starch is the traditional method, though some household recipes use wheat flour.
Before World War II, a long-established restaurant called Agedashi in Shitaya Moto-Kuromoncho, Tokyo, famously served Agedashi Tofu as its specialty. It's said that they deep-fried large quantities of tofu from early in the morning, with steam rising like a bathhouse, and it was a beloved dish of customers returning from Yoshiwara, the red-light district.
Tofu, once a feast for special occasions, has now become an accessible ingredient easily enjoyed at home.Agedashi Tofu, while simple, brings out the inherent flavor of the tofu and delivers a rich taste, making it a proud staple of Japanese food culture.
20 minutes
Yoshiro Takahashi
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.
- 12 oz firm tofu
- cooking oil, as needed (enough to fill a frying pan 1/2 inch deep)
- a few teaspoons of cornstarch
- sliced scallions and shredded nori for garnish (as needed)
- A8 tbsp. water
- A2 tbsp. soy sauce
- A2 tbsp. Japanese sweet rice wine (mirin)
- A1 tsp. powdered dashi soup stock
INSTRUCTIONS
- 1
Drain the water from the firm tofu and slice the block in half widthwise. Cut each half into approx. 1-inch-wide cubes (4 cubes out of each half, total of 8 cubes).Place on a paper towel-lined cookie sheet and gently blot away any excess moisture. Fill a frying pan approx. 1/2-inch deep with cooking oil and heat to 340°F.
- 2
Sprinkle cornstarch onto all sides of the tofu cubes until well-coated and gently tap off excess cornstarch. (Do not return the cornstarch-covered tofu to the dampened paper towels, or it will stick!)
- 3
Place tofu cubes in the heated frying pan and fry until crisp and golden brown on all sides, turning as necessary. Remove from the pan and place on a fine-mesh cooling rack to drain any excess oil
- 4
alternatively, lightly shake the fried tofu cubes after removing from the pan and allow the excess oil to drip off. While the tofu is frying, combine water, soy sauce, Japanese sweet rice wine, and powdered dashi soup stock in a small saucepan and bring to a boil. Once it begins to boil, turn off the heat.
- 5
Plate the tofu and pour the sauce over top. Garnish with sliced scallions and shredded nori.
RecipeID
54
Tips & Notes
・While “deep-fried tofu” is standard fare, this pan-fried version uses less oil.
・Firm tofu is the tofu of choice for this recipe as it holds its shape and is easier to handle. Silken, soft, or fried (atsu-age) tofu can also be substituted.
・The key to a perfect crispy finish is to thoroughly blot away all of the excess water from the tofu! The type of tofu used for fried tofu varies by restaurant in Japan as well.
・In addition to various types of onions, Japanese chervil (mitsuba) and Japanese ginger (myoga) are commonly sprinkled on top of fried tofu when served in Japan.
・In Japan, potato starch is the go-to coating for creating fried tofu, but cornstarch will also yield a perfectly moist and chewy finish.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.