Name: How To Make Agedashi Tofu (Japanese Deep Fried Tofu With Dashi Sauce Recipe)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 350 g (1 pack) Momen-Dofu (Medium-firm tofu); Potato Starch (or all-purpose flour), as needed; Cooking Oil, as needed; 200ml Dashi; 3 Tbsp Soy Sauce; 2 Tbsp Mirin; 200 g Japanese Radish (Daikon) with peel; 20 g Ginger with peel; Chopped Green Onions, as needed

How To Make Agedashi Tofu (Japanese Deep Fried Tofu)-Japanese Taste

Appetizer Side Dish Tofu Easy Izakaya Vegetarian & Vegan-friendly Under 30 minutes

As you can imagine from the name of the dish, agedashi tofu (also spelled agedashi dōfu, age dashi, or age todu) 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 make japanese fried tofu and finish it with Japanese dashi soup or a soy sauce-based sauce. Coating the tofu with powders and deep-frying it enhances the taste and texture of the 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 second type is momen tofu, which is firmer than kinugoshi and is commonly used for stir-fries and grilled dishes.

When making agedashi tofu, you can use either type, 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 tofu agedashi. 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.

Wondering if agedashi tofu is vegan? The traditional dashi used may contain fish, but you can make a vegan version using kombu (seaweed) dashi. There are also gluten-free agedashi tofu variations available by substituting soy sauce with tamari.

Overview

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Total servings: 4

Difficulty: Easy

Ingredients

350 g (1 pack) Momen-Dofu (Medium-firm tofu)
Potato Starch (or all-purpose flour), as needed
Cooking Oil, as needed
200ml Dashi
3 Tbsp Soy Sauce
2 Tbsp Mirin
200 g Japanese Radish (Daikon) with peel
20 g Ginger with peel
Chopped Green Onions, as needed

Expert's Tip

How To Make Agedashi Tofu (Japanese Deep Fried Tofu With Dashi Sauce Recipe)

In Japan, there are many kinds of tube-typed condiments, such as grated wasabi, grated garlic, Japanese mustard, and so on. Among these, this tube-typed grated ginger paste is the thing you should try. Once you use these items, you realize how convenient they are. With this grated ginger paste, you can make flavorful soup, ginger pork sauté, spicy dressing, etc. Don't forget to use this as a condiment for Agedashi Tofu!

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Grating the Daikon and Ginger

Peel the skin of the daikon radish and ginger. Grate them with a grater. Then drain the excess water from the daikon using a sieve and a bowl.

3) Making the Sauce

In a small pot, combine dashi stock, soy sauce, and mirin. Heat the mixture until it boils, then turn off the heat. Set aside.

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4) Portioning the Tofu

Cut the tofu into 4 portions and remove excess water. Place them on paper towels for 5-10 minutes, flipping them over once. If you are using Kinugoshi Tofu (soft tofu), place a weight on top of it to ensure proper draining.

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5) Coating the Tofu with Potato Starch

Lightly coat each piece of tofu with potato starch or all-purpose flour.

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6) Frying the Tofu

Prepare a deep pot and pour oil. Heat it over medium heat. When the temperature reaches 170℃, put the tofu into the pot and deep-fry until the surface gets crispy.

Take the tofu out of the oil and remove any excess oil.

7) Serving Agedashi Tofu

Place the tofu in a bowl and pour over some of the sauce from earlier. Top it with grated daikon, grated ginger, and/or chopped green onions. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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