Agedashi tofu (揚げ出し豆腐) is a classic Japanese dish made with lightly fried tofu served in a warm, savoury dashi-based broth. As the tofu soaks up the broth, it becomes gently flavoured and is commonly enjoyed as a side dish or appetiser.
45 minutes
Cook 15mins + Draining 30mins
Nozomi&Mirai | Plant-Based Sis
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 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 (300g each)
- 2 tbsp Potato starch (as needed)
- 1/2 cup and 2 tbsp. Water
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- Kombu dashi powder
- N/A Oil (enough for shallow frying)
- N/A grated ginger, finely chopped green onions, chilie pepper, or grated daikon radish (optional)
INSTRUCTIONS
- 1
After draining, cut the tofu into about 8 pieces. Wrap the silken tofu in a paper towel and place a weight on top. Let it sit for about 30 minutes to drain excess water.
- 2
Lightly coat each tofu piece with potato starch.
- 3
Heat oil to medium (about 160–170°C / 320–340°F) and fry the tofu pieces until the surface is crispy. Drain on paper towels to remove excess oil.
- 4
In a small saucepan, combine water, soy sauce, mirin, and kombu dashi powder. Bring to a light boil, then remove from heat once the powder is dissolved.
- 5
Place the fried tofu in a serving dish, pour the sauce over, and top with your choice of grated ginger, green onions, chilie pepper, or grated daikon radish.
RecipeID
706
Tips & Notes
Drain the tofu well
- Removing excess moisture keeps the tofu firm and helps it stay crispy when fried.
Coat evenly with starch
- A light, even layer of starch gives the tofu a perfect crunch and helps the sauce cling better.
Use medium heat
- Fry at 160–170°C (320–340°F) so the tofu turns golden without burning.
Add sauce right before eating
- Pour the sauce just before serving to keep the tofu crispy on the outside and soft inside.
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We are Japanese sisters sharing the beauty of plant-based Japanese home cooking. Japanese cuisine has many dishes that can be made naturally vegan or easily adapted using plant-based ingredients. Drawing from our Japanese roots and everyday cooking experience, we create simple, approachable recipes that make Japanese food enjoyable for everyone. Nozomi lives in Japan, and Mirai lives in Australia. With perspectives from both inside and outside Japan, we focus on recipes that are practical, accessible, and easy to recreate at home. We hope our recipes inspire you to enjoy Japanese plant-based cooking in your daily life. Thank you for reading and cooking with us 🌿 Arigatou gozaimasu 🙇♀️