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    How To Make Agedashi Tofu (Japanese Deep Fried Tofu)-Japanese Taste

    How To Make Agedashi Tofu (Japanese Deep Fried Tofu)

    by Megumi Moriya

    Appetizer Side Dish Tofu Easy Izakaya Vegetarian & Vegan-friendly Under 30 minutes

    As you can imagine from the name of the dish, Agedashi Tofu is made of tofu, which is usually very light and bland. However, this recipe will transform your perception of tofu!

    When making Agedashi Tofu, you cover the tofu with potato starch or all-purpose flour, then deep-fry it and finish it with Japanese dashi soup or a soy sauce-based sauce. Coating the tofu with powders and deep-frying it enhance the taste and texture of the tofu.

    Before introducing the Agedashi Tofu recipe, let’s briefly discuss tofu.

    In ordinary grocery stores in Japan, you can find mainly two types of tofu. One is “Kinugoshi Tofu,” which is very soft and has a silky texture. It is often used in dishes like miso soup, smooth tofu desserts, and recipes where you desire a creamy and silky texture. The other type is “Momen Tofu,” which is firmer than Kinugoshi Tofu and is commonly used for stir-fries and grilled dishes.

    When making Agedashi Tofu, you can use either type of tofu, but this time, we are going to use Momen Tofu, or firm tofu, which holds its shape better during cooking.

    Agedashi Tofu is often served with grated daikon, a Japanese radish, and grated ginger as condiments. This not only adds freshness but also enhances the taste of Agedashi Tofu. If you plan to use daikon as a condiment, it’s worth knowing that daikon’s taste varies across its three sections.

    The top part, which is near the leaves, tastes sweet and is ideal for salads or uncooked dishes. The middle part is sweet yet slightly spicy and has a soft texture, making it suitable for various dishes. The bottom part, which is near the root, tends to be spicier and has less water content, making it a good choice for miso soup and pickles, etc. In addition, daikon tends to be sweeter in winter and spicier in summer. The choice of which part or what daikon to use depends on your personal preference.

    Now you want to try making Agedashi Tofu? Here is our Agedashi Tofu recipe! Enjoy a classic Japanese dish at home!


    Prep time: 10 mins

    Cook time: 5 mins

    Total time: 15 mins

    Total servings: 4

    Difficulty: Easy

    • 350 g (1 pack) Momen-Dofu (Medium-firm tofu)
    • Potato Starch (or all-purpose flour), as needed
    • Cooking Oil, as needed
    • 200ml Dashi
    • 3 Tbsp Soy Sauce
    • 2 Tbsp Mirin
    • 200 g Japanese Radish (Daikon) with peel
    • 20 g Ginger with peel
    • Chopped Green Onions, as needed

    Expert's Tip

    S&B Grated Ginger Paste Big Size Bottle 270g

    In Japan, there are many kinds of tube-typed condiments, such as grated wasabi, grated garlic, Japanese mustard, and so on. Among these, this tube-typed grated ginger paste is the thing you should try. Once you use these items, you realize how convenient they are. With this grated ginger paste, you can make flavorful soup, ginger pork sauté, spicy dressing, etc. Don't forget to use this as a condiment for Agedashi Tofu!


    agedashi tofu ingredients agedashi tofu sauce ingredients
    1) Gathering the Ingredients

    Gather the ingredients together.

    peeling the skin off of the daikon grating the daikon grating the ginger grated daikon
    2) Grating the Daikon and Ginger

    Peel the skin of the daikon radish and ginger. Grate them with a grater. Then drain the excess water from the daikon using a sieve and a bowl.

    making the agedashi tofu sauce
    3) Making the Sauce

    In a small pot, combine dashi stock, soy sauce, and mirin. Heat the mixture until it boils, then turn off the heat. Set aside.

    tofu, cut into 4 portions drying the tofu with paper towels
    4) Portioning the Tofu

    Cut the tofu into 4 portions and remove excess water. Place them on paper towels for 5-10 minutes, flipping them over once. If you are using Kinugoshi Tofu (soft tofu), place a weight on top of it to ensure proper draining.

    agedashi tofu and potato starch tofu coated in the starch
    5) Coating the Tofu with Potato Starch

    Lightly coat each piece of tofu with potato starch or all-purpose flour.

    frying the tofu crispy tofu
    6) Frying the Tofu

    Prepare a deep pot and pour oil. Heat it over medium heat. When the temperature reaches 170℃, put the tofu into the pot and deep-fry until the surface gets crispy.

    Take the tofu out of the oil and remove any excess oil.

    serving agedashi tofu
    7) Serving Agedashi Tofu

    Place the tofu in a bowl and pour over some of the sauce from earlier. Top it with grated daikon, grated ginger, and/or chopped green onions. Enjoy!

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