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Agedashi Tofu

Agedashi Tofu – a popular Japanese appetizer of deep fried tofu in a sweet and savory sauce. Super healthy, delicious and easy to make! | rasamalaysia.com

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Agedashi Tofu Recipe

Serves: 2 people | Prep: 10 Minutes | Cook: 10 Minutes
Adapted from A Cook’s Journey To Japan

Ingredients:

One block soft tofu
Corn starch
Oil for deep frying

Tentsuyu Sauce:

3/4 cup (185 ml) dashi or Japanese fish stock
4 tablespoons soy sauce
3 tablespoons sake
2 tablespoons mirin
3/4 tablespoon sugar

Toppings:

Peeled and grated daikon
Peeled and grated ginger (optional)
Sliced green onions/scallions
Dried bonito flakes/katsuobushi

Method:

Cut the tofu into small pieces. Bloat each with paper towels and coat with corn starch. Set aside.

Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. Do not bring to a full boil.

Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown or crispy. Please take note that the corn starch coating will not turn to golden brown easily. Remove the deep-fried tofu and drain the excess oil on a plate lined with paper towels.

To serve, place a few pieces of tofu in a small bowl and pour some tentsuyu sauce on the tofu. Garnish with some grated daikon, chopped scallions and dried bonito flakes. Serve immediately.

Cook’s Note:

You can get my dashi recipe from my Nabe (Yosenabe) post.
If you don’t want to make dashi from scratch, you can use bottled dashi shoyu or dashi soy sauce from Japanese market and add mirin, sake, and sugar to taste to make the stock.

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34 COMMENTS... read them below or add one

  1. DailyChef

    I love agedashi tofu, so reading this made me SO excited! Roughly how long did it take to deep fry the tofu to crispy, but not too crunchy? I’ve had trouble getting the perfect outer layer before.

    • Hi DailyChef, I used a deep fryer. I didn’t really pay attention how long it took to fry, but a good few minutes though. The corn starch coating took awhile to change color, but I can tell the inside is already crispy. ;)

  2. I love Agedashi Tofu and one of the must-order appetizers when I dine in Japanese restaurants. I never make them at home as the thought of deep-frying soft tofu really scares me….must use a lot of oil! Did you use a deep-fryer?

    Your Agedashi Tofu looks really authentic…and beautiful.

    • Yes, I used deep fryer to fry until the skin turns slightly brown. It took a whole because of the corn starch but can tell that the tofu was already crispy. ;)

  3. What struck me is that this recipe appears simple but the flavours come together so well doesnt it? Crisp and hot with a broth. yum!

  4. tcse2

    Hey. Loved the site and the recipe. This recipe looked so mouth watering. Can’t wait to try it. Btw, just want to point out that there’s a typo in the recipe “Bloat each with paper towels and caot with corn starch.” Once again, thank you for all the wonderful recipes that you have provided Bee. All the best with the cookbook.

  5. I love this dish so much. It is simple yet bursting with flavour in the sauce. I am glad you posted a recipe for this as i have been wanting to make this. Your pictures look divine. I cant wait to try this.

  6. This is my favourite Japanese dish…and your photo looks superb! I have never been game to try making it at home though. Didn’t realise that it would be relatively simple.

  7. Its the cosmic consciousness at work – I have this on my list of “recipes to make” after eating it here in a Japanese restaurant in Thailand. I had forgotten about this creamy, lush tofu dish which I first sampled in Tokyo many years ago. Thanks for the recipe and gorgeous photos Bee!

  8. Ronald

    I’ve tried tis,but it turned out to be rock hard..and the color is barely brown…yes i used corn starch…did i miss anything?? deep fried it ohh…

  9. Love your site – and agedashi tofu! Potato starch really makes all the difference.
    (FYI: I liked to this entry in a blog post about tofu)

  10. Kathryn

    After wanting for a very long time to learn how to make Agedashi Tofu, this recipe gave me the details and made it easy. I didn’t have sake on hand, so I used some white wine instead. I followed the recipe quite closely other than that and found it to be delicious! I also made the homemade Dashi that is referenced in the recipe (with bonito flakes and konbu).

  11. Thanks for sharing this recipe. I was not a fan of tofu for so many years, but the dish that sparked my interest was “Agedashi Tofu.” Now I can’t get enough of it. I absolutely LOVE this dish. I eat it for breakfast to start my day!

  12. Tony

    Hi, love the site. Doing an amazing job. Iv’e never had Agedashi Tofu before. Does it taste very fishy with the dashi stock or is it kind of sweet?

  13. Hertika Rusly

    Hi Bee..

    Thank you for all of your recipes.. i havent tried them all, but my hubby likes all the ones i tried hehe…

    As for this recipe, i found that potato starch works better than corn starch.. the tofu will still be crispy, and it is not gonna be hard as stone, which will happen if you overcook tofu that is coated with corn starch… moreover, i love how the crispy skin is melting once the tofu is fully soaked with the sauce… simply divine :)

    PS: hopefully someday you will extend the giveaways to Canada hehe..

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