Fried Tofu, Agedashi Tofu (揚げ出し豆腐)

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.

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.

RECIPE

Servings: 1-2

Time: 20 min (+tofu prep 30 min)

Ingredients:

For the tofu:
- 1 pack tofu
- 2 tbsp all-purpose flour
- 2 tbsp potato starch (or cornstarch)
- Cooking oil for frying
For the sauce:
- 1 cup water
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 2 tbsp mirin
Toppings:
- Chopped scallions
- Grated ginger

My Kitchen Tools:

Cooking Pot

Instructions:

Prep the tofu
Wrap the tofu in a paper towel and place a plate or light weight on top. Let it drain for 30–60 minutes.
Cut into 6 equal pieces.
Coat the tofu
On a plate, mix the flour and potato starch.
Gently coat each tofu piece in the mixture.
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.
Make the sauce
In a small saucepan, combine water, dashi powder, soy sauce, and mirin. Bring to a light simmer.
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.

ingredients shopping

Tips & Variations

You can add grated daikon if you want it more traditional.
Make it a meal by serving it with a bowl of rice and a simple side like pickled cucumbers.
Want it gluten-free? Use tamari instead of soy sauce, and a GF flour mix.