Crispy fried tofu in warm dashi broth
Agedashi Tofu
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
★4.5(13)
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.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Agedashi Tofu special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
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
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
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.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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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