Agedashi tofu (video) 揚げ出し豆腐

Agedashi tofu photo by Namiko Chen

Agedashi tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then tsuyu (sauce) made of dashi, mirin and soy sauce is poured over the toppings and soaks the tofu to enhance its flavor. If you like spicy, you can add shichimi togarashi to spice up the taste.

This unique appetizer is crispy on the outside and creamy and soft inside. Soaked in the savory sauce, the combination tastes amazing! This light yet savory dish is served piping hot, so be careful not to burn yourself.

Agedashi tofu is a popular appetizer menu at izakaya and Japanese restaurants. It is actually not difficult to make if you don’t mind deep frying. Sometimes it’s hard to believe a delicious dish like this is easy and simple to make at home yourself.

My family loves tofu dishes but my son especially is crazy about agedashi tofu. This is one of his favorite tofu dishes that I make for him along with mapo tofu.
Agedashi Tofu

Crispy deep-fried tofu served in a flavorful umami sauce, agedashi tofu is a popular appetizer you can find at izakaya and Japanese restaurants. It requires deep-frying, but the process is easier than you think. Skip the bonito flakes to make it vegan-friendly!

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 (as a side)

• 1 block medium-firm tofu (momen dofu) (14 oz, 397 g; if this is your first time making this dish, use medium-firm tofu instead of the soft silken variety since it’s easier to cook without breaking; if you prefer a silky texture, give silken tofu a try once you’re more comfortable making agedashi tofu)
• 4 Tbsp potato starch or cornstarch
• Two to three cups neutral-flavored oil (vegetable, rice bran, canola, etc.)

For the Sauce
• 1 cup dashi (Japanese soup stock; to learn more, visit (use konbu dashi for vegetarian/vegan)
• 2 Tbsp soy sauce
• 2 Tbsp mirin

For the Toppings
• 1 inch daikon radish
• 1 green onion/scallion
• katsuobushi (dried bonito flakes) (optional; skip for vegetarian)
• shichimi togarashi (Japanese seven spice) (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, visit:

To read the full recipe, visit


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