How To Make Agedashi Tofu (Japanese Deep Fried Tofu)

As you can imagine from the name of the dish, Agedashi Tofu is made of tofu, which is usually very light and bland. However, this recipe will transform your perception of tofu!

When making Agedashi Tofu, you cover the tofu with potato starch or all-purpose flour, then deep-fry it and finish it with Japanese dashi soup or a soy sauce-based sauce. Coating the tofu with powders and deep-frying it enhance the taste and texture of the tofu.

Before introducing the Agedashi Tofu recipe, let’s briefly discuss tofu.

In ordinary grocery stores in Japan, you can find mainly two types of tofu. One is “Kinugoshi Tofu,” which is very soft and has a silky texture. It is often used in dishes like miso soup, smooth tofu desserts, and recipes where you desire a creamy and silky texture. The other type is “Momen Tofu,” which is firmer than Kinugoshi Tofu and is commonly used for stir-fries and grilled dishes.

When making Agedashi Tofu, you can use either type of tofu, but this time, we are going to use Momen Tofu, or firm tofu, which holds its shape better during cooking.

Agedashi Tofu is often served with grated daikon, a Japanese radish, and grated ginger as condiments. This not only adds freshness but also enhances the taste of Agedashi Tofu. If you plan to use daikon as a condiment, it’s worth knowing that daikon’s taste varies across its three sections.

The top part, which is near the leaves, tastes sweet and is ideal for salads or uncooked dishes. The middle part is sweet yet slightly spicy and has a soft texture, making it suitable for various dishes. The bottom part, which is near the root, tends to be spicier and has less water content, making it a good choice for miso soup and pickles, etc. In addition, daikon tends to be sweeter in winter and spicier in summer. The choice of which part or what daikon to use depends on your personal preference.

Now you want to try making Agedashi Tofu? Here is our Agedashi Tofu recipe! Enjoy a classic Japanese dish at home!