Crispy fried tofu in warm dashi broth
Agedashi Tofu
Agedashi Tofu
18 minEasy
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Agedashi Tofu
Crispy fried tofu in warm dashi broth
Lightly fried tofu cubes with a delicate crispy coating, served in a pool of warm savory dashi broth with grated daikon and ginger. A refined Japanese appetizer that celebrates simplicity and texture.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Agedashi tofu is a masterclass in contrasts. The crispy exterior gives way to silky, custard-like tofu inside, while the warm umami broth ties everything together in quiet elegance.
Ingredients
- 14 oz soft or medium-firm tofu, cubed
- 1/4 cup potato starch
- 1 cup dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp grated daikon radish
Instructions
- 1
Drain tofu and gently pat dry with paper towels. Cut into large cubes.
- 2
Dust tofu cubes lightly in potato starch, shaking off excess.
- 3
Fry in 350F oil for 2 to 3 minutes until golden and crispy. Drain on a rack.
- 4
Heat dashi, soy sauce, and mirin together until simmering.
- 5
Place fried tofu in shallow bowls, pour warm broth around, and top with grated daikon, ginger, scallions, and bonito flakes.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Dashi brothVegetable broth + soy sauce
Less umami but works for a vegan version
Potato starchCornstarch
Similar crispy coating with a slightly different texture
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Handle the tofu gently; it breaks easily. Use a spider or slotted spoon for frying.
Serve immediately as the crispy coating softens within minutes in the broth.
Storage
Not suitable for storage. Prepare and serve immediately.
Reheating
Cannot be reheated successfully. The texture is lost.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein12g
Carbohydrates10g
Fat16g
Fiber580mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What type of tofu should I use?
- Soft tofu gives the most custard-like interior; medium-firm is easier to handle.
- Can I make dashi from scratch?
- Simmer a 4-inch piece of kombu in water, add bonito flakes, steep, and strain. Takes 15 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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