Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Agedashi Tofu
Lightly fried tofu dusted in potato starch and served in a warm dashi-soy-mirin broth, topped with grated daikon and bonito flakes, a classic Japanese izakaya starter.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Wrap the block of tofu in paper towels and place a small plate on top for 15 minutes to press out excess moisture. Cut into 8 large, equal cubes.
- 2
In a small saucepan, bring the dashi, soy sauce, and mirin to a gentle simmer. Keep the resulting tsuyu (broth) hot.
- 3
Heat 2 inches of neutral oil in a deep pot to 350°F (175°C).
- 4
Working quickly, roll the tofu cubes in the potato starch until fully coated. Tap off excess. (Do this right before frying, or the starch will become gummy).
- 5
Carefully slide the tofu into the hot oil and fry for 3-4 minutes, turning occasionally, until a pale, crispy, and slightly sticky crust forms.
- 6
Drain the tofu briefly, place in deep serving bowls, and gently pour the hot, savory broth around (not over) the tofu to maintain the crispness. Garnish the tops with grated daikon, chopped scallions, and dancing bonito flakes.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving40
Calories
1 g
Protein
7 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Agedashi tofu is lightly fried tofu resting in a warm dashi broth, a refined izakaya and home dish that turns plain tofu into something delicate and savory. The contrast of crisp coating and silky interior against the clear broth is the whole appeal.
Listahan note
This version presses the tofu well and coats it in potato starch right before frying, then pours the broth around rather than over it, so the crust stays crisp at the table.
Technique cues
- Press the tofu to remove water before frying, or the starch coating will not crisp and the oil will spit.
- Coat in potato starch only at the moment of frying; sitting in starch makes it gummy.
- Pour the hot broth around the tofu, not over it, so the crisp coating lasts a few minutes on the plate.
Kitchen flow
- Parallel prep
- Press the tofu and simmer the broth in advance; coat and fry right before serving.
- Make-ahead
- The broth keeps for days; fry the tofu fresh, since the crust is fleeting.
- Leftover move
- Simmer leftover tofu fully in the broth the next day for a soft, savory braised tofu over rice.
- Cleanup rhythm
- Let the frying oil cool to strain; rinse the starch bowl before it sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Medium-firm tofu (momen)
The centerpiece
Purpose: Firm enough to hold a crust, soft enough to stay silky inside.
Handling: Press 15 minutes and cut into large cubes.
Adaptation: Firm tofu is sturdier; silken is too delicate for frying.
Potato starch (katakuriko)
The crust
Purpose: It fries into a thin, crisp, slightly sticky shell around the soft tofu.
Handling: Roll the cubes just before frying and tap off the excess.
Adaptation: Cornstarch is the closest substitute.
Dashi, soy sauce, mirin
The broth (tsuyu)
Purpose: A gentle savory-sweet broth is what the fried tofu rests in.
Handling: Simmer together and keep hot to pour around the tofu.
Adaptation: Use tamari for gluten-free; a kombu-shiitake dashi keeps it fish-free.
Grated daikon
Fresh topping
Purpose: Its clean, slightly peppery bite lightens the rich fried tofu.
Handling: Grate and pile a little on each cube.
Adaptation: A little grated ginger gives a different fresh note.
Bonito flakes and scallions
Garnish
Purpose: Bonito adds smoky umami and scallions a fresh sharpness on top.
Handling: Scatter over just before serving.
Adaptation: Skip bonito for a fish-free top; toasted sesame works instead.
Technique notes
- Hot-oil safety first: dry the tofu well, since surface water makes the oil spit violently.
- Coat at the last second and fry promptly for the crispest shell.
- Serve immediately; agedashi tofu is best in the first few minutes before the broth softens the crust.
Ingredient swaps
- Gluten-free direction
- Use tamari in the broth; potato starch is already gluten-free.
- Fish-free, vegetarian direction
- Use a kombu-shiitake dashi and skip the bonito flake topping.
- Lower-sodium direction
- Use less soy in the broth and lean on the dashi and daikon for flavor.
Serve alongside
- Steamed rice
- Miso soup
- Japanese pickles
- Edamame
- Chilled sake
- Green tea
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate tofu and broth separately up to 2 days; the crust will soften regardless.
- Rather than re-crisp, simmer leftovers gently in the broth for a soft braised tofu.
- Freezing is not recommended; the texture changes.
Equipment
- Deep pot for frying
- Frying thermometer
- Saucepan for the broth
- Slotted spoon
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