For an extra crispy exterior, consider using potato starch instead of all-purpose flour. Adjust the amount of dashi granules to suit your taste preferences. Start with 1 teaspoon and add more if desired. Serve immediately after frying to maintain the tofu's crispiness. A sprinkle of toasted sesame seeds can add a delightful nutty flavor to the dish.
Japanese Agedashi Tofu
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS15
Delicate cubes of silken tofu, kissed with a whisper of flour and embraced by hot oil, transform into golden morsels of crispy delight. Bathed in a savory-sweet dashi broth and adorned with vibrant green onions, this Japanese classic is an exquisite appetizer or light meal that tantalizes the taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium478 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tofu: Gently encase the tofu block within layers of paper towels. Place a plate atop, weighted down with a 3- to 5-pound object. Allow the tofu to expel its excess moisture for 15 minutes. Discard the drained liquid. (Time: 15 minutes)
02
StepCraft the Dashi Broth: In a saucepan, combine water, light soy sauce, mirin, and dashi granules. Bring the mixture to a simmer over medium heat, then remove from heat and reserve. (Time: 5 minutes)
03
StepDust and Cube: Once pressed, liberate the tofu from its paper towel confines. Using a sharp knife, dice the tofu into approximately 3/4-inch cubes. In a bowl, gently coat each cube with a delicate layer of all-purpose flour, ensuring even coverage. (Time: 5 minutes)
04
StepGolden Fry: In a heavy-bottomed pot, heat vegetable oil to approximately 350°F (175°C). Carefully introduce the floured tofu cubes, ensuring not to overcrowd the pot; fry in batches if necessary. Cook until each cube is gloriously golden-brown and crispy, approximately 4 to 6 minutes. (Time: 4-6 minutes per batch)
05
StepAssemble and Garnish: Transfer the fried tofu to a serving dish. Generously ladle the warm dashi broth over the tofu, allowing it to seep into every crevice. Garnish with a scattering of freshly sliced green onions. Serve immediately and savor the symphony of textures and flavors. (Time: 2 minutes)
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Earlene Homenick
Jun 23, 2025This recipe is fantastic! The tofu came out perfectly crispy, and the sauce was so flavorful. I'll definitely be making this again!
Rosanna Corkery
Jun 10, 2025I've tried making Agedashi Tofu before, but this recipe is by far the best. The pressing technique really makes a difference. Thank you!
Creola Dare
Jun 9, 2025This recipe is spot on! I felt like I was eating at a restaurant. Thank you!
Elvis Mraz
Jun 6, 2025Make sure your oil is hot enough before frying. Otherwise, the tofu will absorb too much oil and won't be as crispy.
Tania Schiller
Jun 5, 2025I used sweet potato starch instead of flour for a gluten-free version, and it worked perfectly!
Antonio Jacobson
May 22, 2025Easy to follow and delicious! I added a pinch of ginger to the sauce for a little extra zing.
Polly Kassulke
May 21, 2025The sauce is amazing! I like to add a little grated daikon radish on top for extra freshness.
Mariane Klocko
May 17, 2025My family loved this! Even my picky eaters devoured it. A definite crowd-pleaser.