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Agedashi Tofu (揚げ出し豆腐)
May 16th, 2010Recipes, Eating Light, Recipes, Japanese Recipes, Recipes29 Comments
Agedashi Tofu Recipe
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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Yum, that’s one of Japanese comfort foods! The deep-fried tofu with the light-flavoured dashi soothes our palate and stomach through a whole year. Thank you for introducing :)
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. ;)
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. ;)
Yum I seriously love agedashi tofu I have to have this and takoyaki balls
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!
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.
Thanks for letting me know the typo. Updated.
One of my favorite Japanese comfort dishes of all time. And as always, your photo makes me crave it this instant. ;)
Bee, this looks gorgeous. I’m not a fan of deep frying but this is so worth it, must try this soon and also experiment with bonito flakes.
Saw your tweet and got really excited to make this! Thanks for sharing this recipe!
Yummy looking Agedashi. I love tofu so much that I can eat it everyday :-)
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.
I’ve only ever had this dish a few times in restaurants. I love the texture and simple flavours
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.
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!
Is mirin and sake compulsory?
Yes, without them, you can’t make the sauce.
Bee,
I just made this for dinner. One word! YUMMY!!!
Thanks for sharing the recipe!!!
Yummy, So simple. I have never made this before but with this recipe can’t wait to try. This will be nice surprise for my sis. She loves Tofu.
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…
Hi Ronald, what type of tofu did you use? For the corn starch coating, it will turn only barely brown (light brown).
i loved most of your recipes. I have bookmarked them so that one of these days i will give a try to prepare them.
Thank you so much for sharing!! :)
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)
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).
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!
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?