Agedashi Tofu

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Fried Tofu, Agedashi Tofu (揚げ出し豆腐) – A Light & Comforting Japanese Classic

As soon as the weather warms up, tofu starts making more appearances at our table. Sometimes we’ll keep it simple—served chilled with toppings like grated ginger, green onions, or katsuobushi, just like Hiyayakko. But recently, I remembered a dish I used to eat a lot during summer in Japan: Agedashi Tofu, or Agedashi Dofu.

There’s just something nostalgic and comforting about this dish. The crispy exterior of the tofu, quickly fried until golden, soaks up a warm dashi-based sauce that’s savory, slightly sweet, and has just the right ginger kick. It’s light, satisfying, and incredibly easy to make. I made this again the other day, and my kid ended up eating the entire tofu block. So... now I buy tofu in bulk.

Whether you're new to Japanese cooking or just need another tofu idea, this one’s a winner.

Tips & Variations

• Add grated daikon for a more traditional touch

• Serve with rice and pickled cucumbers for a simple meal

• Use tamari and gluten-free flour for a GF version

• Want extra crisp? Use only potato starch for coating

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RECIPE

Servings: 3-4

Time: 20 min (+drain tofu 30 min)

Ingredients:

• For the tofu:

  • 1 pack silken tofu

  • 2 tbsp all-purpose flour

  • 2 tbsp potato starch (or corn starch)

  • cooking oil for frying

  For the sauce:

  • 1 cup water

  • 1 tsp dashi powder

  • 2 tbsp soy sauce

  • 2 tbsp mirin

  Toppings:

  • chopped green onions

  • grated ginger

Instructions:

1. Prep the tofu

   Wrap the tofu in a paper towel and place a plate or light weight on top.

   Let it drain for at least 30 minutes.

   Cut into 6-8 equal pieces.

2. Coat the tofu

   On a plate, mix the flour and potato starch.

   Gently coat each tofu piece in the mixture.

3. Fry the tofu

   Heat oil in a pan over medium heat.

   Shallow-fry the tofu until all sides are golden and crispy, about 30 seconds per side.

   Remove and set on a wire rack or paper towel.

4. Make the sauce

   In a small saucepan, combine water, dashi powder, soy sauce, and mirin.

   Bring to a light simmer.

5. Assemble and serve

   Place the fried tofu on a plate or shallow bowl.

   Pour the warm sauce over it.

   Garnish generously with chopped scallions and grated ginger.

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FAQ

What type of tofu is best for Agedashi Tofu?
I prefer using silken (soft) tofu, but medium-firm tofu also works well.

Do I have to drain tofu?
Yes—this step is key for achieving a crispy exterior.

Can I air-fry instead of frying?
You can, but the texture will be slightly different. Lightly spray with oil and cook until golden.

What does Agedashi Tofu taste like?
It’s crispy outside, silky inside, with a savory umami-rich broth that’s slightly sweet and gingery.

Can I make it ahead?
It’s best served fresh, but you can prep the sauce and tofu in advance and fry right before serving.

Learn More about Tofu?

Check my Tofu Guide Blog

You May Also Like This Recipe:

• Looking for a chilled tofu version? Try my Hiyayakko (Japanese Cold Tofu) for a refreshing summer side.

• Pair this with rice and my Japanese Seasoned Cucumbers for a simple meal.

• If you love cozy Japanese dishes, don’t miss my Tamago Toji Udon (Egg Drop Udon).