Agedashi Tofu (Fried Tofu in Dashi Broth)
Local name: 揚げ出し豆腐
In short: Cubes of tofu dusted in potato starch, fried until crisp and served in a warm soy-dashi broth with grated daikon, ginger and spring onion. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 270 kcal
A thin, crisp shell around hot, silky tofu in a gentle soy-dashi broth: that contrast is the whole point of agedashi tofu. It is found on izakaya menus, in tempura restaurants and on family tables. The tofu is dusted with potato starch and fried until just golden, and the broth goes into the bowl at the last moment so the coating softens only slightly. Grated daikon, ginger and spring onion add freshness.
Instructions
- Wrap the tofu blocks in paper towels, set them on a plate and put a second plate on top. Leave them to drain for 20 minutes.
- Meanwhile, bring the dashi, soy sauce and mirin to a boil in a small pan. Simmer for 2 minutes, then keep warm over low heat.
- Unwrap the tofu, pat it dry and cut each block into 4 cubes. Dust the cubes in potato starch just before frying so the coating does not turn gummy.
- Heat the oil to 180°C (355°F) in a small deep pot. Fry the tofu in 2 batches for 3 to 4 minutes, turning once, until pale golden and crisp. Drain on a rack.
- Put 2 cubes in each shallow bowl. Pour the hot broth around the tofu, not over it, to keep the crust crisp.
- Top with grated daikon, ginger, spring onions and bonito flakes, and serve at once, with togarashi if you like.
Tips
- Use momen (firm) or soft-firm tofu. Silken tofu is delicate and more likely to break. Draining well and dusting the starch right before frying prevent splatter and sticking.
- To make it vegan, replace the dashi with kombu dashi and leave out the bonito flakes. For extra flavor, top with a few strips of nori.
Questions and answers
Why is my agedashi tofu soggy?
The tofu may not have been drained enough, the starch coating was added too early, or the broth covered the tops. Drain well, dust just before frying and pour the broth around the cubes.
Can I make agedashi tofu in the oven or air fryer?
Yes. Spray the starch-dusted cubes generously with oil and air-fry at 200°C (400°F) for 12 to 15 minutes, turning once. The coating is lighter and less crisp than deep-fried.
What is the difference between agedashi tofu and fried tofu?
Agedashi tofu is lightly coated, deep-fried until crisp and served in a hot dashi broth. Plain fried tofu is often coated differently, or not at all, and is not served in broth.
How long does it take to make Agedashi Tofu (Fried Tofu in Dashi Broth)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Agedashi Tofu (Fried Tofu in Dashi Broth)?
About 270 kcal per serving, with 14 g of protein, 16 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 16 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
