Agedashi Tofu — Crispy Fried Tofu in Dashi Broth
Crispy Outside, Silky Inside — The Magic of Agedashi Tofu
Agedashi tofu (揚げ出し豆腐) is one of those Japanese dishes that looks impressive but is surprisingly simple to make at home. Blocks of firm tofu are coated in potato starch, lightly fried until golden and crispy, then served in a warm dashi broth. The contrast between the crunchy outside and the soft tofu inside is what makes it so satisfying.
It’s a classic izakaya dish, but it works just as well as a side at home. I make it as part of a Japanese meal — alongside rice, miso soup, and one other small dish.
Ingredients (Serves 2)
- 1 block firm tofu (木綿豆腐 / momen tofu)
- 2 tablespoons potato starch (片栗粉 / katakuriko)
- Vegetable oil, for frying
- 50g grated daikon radish
- Green onions (細ねぎ), to finish
Dashi Broth
- 150ml water
- 1/3 teaspoon dashi granules (和風顆粒だし)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
How to Make It
Step 1: Drain the Tofu
The most important step — and the one most people skip. Firm tofu still holds a lot of water, and if you don’t drain it properly, the coating won’t stick and the oil will splatter when you fry it.
Place the tofu in a drainer container or on a plate lined with paper towels. Leave it for at least 30 minutes. I use a plastic strainer container — the water drains away underneath and the tofu sits above it.
Step 2: Cut the Tofu
Cut the block into four equal pieces. Keep them large — they hold together better when frying and look good in the bowl.
Step 3: Coat in Potato Starch
Spread potato starch on a tray and coat each piece of tofu on all sides. Pat it on gently so it sticks. The starch is what gives agedashi tofu its characteristic light, slightly chewy crust — don’t substitute flour.
Step 4: Fry Until Golden
Heat a generous amount of vegetable oil in a frying pan over medium-high heat. The oil should come about 1–2cm up the sides — this is shallow frying, not deep frying. When the oil is hot, add the tofu and fry without moving it until the bottom is golden and crispy. Then turn and fry the other sides.
This takes about 3–4 minutes per side. Don’t rush it — if you turn too early the coating will stick to the pan.
Step 5: Drain the Oil
Transfer the fried tofu to a wire rack or paper towels to drain. This keeps the crust crispy while you prepare the broth.
Step 6: Make the Dashi Broth
Combine the water, dashi granules, mirin, and soy sauce in a small saucepan. Bring to a simmer over medium heat, stirring until the dashi dissolves. Taste and adjust — it should be light and savoury, not too salty.
Step 7: Serve
Place two pieces of tofu in each bowl. Pour the warm dashi broth around them. Top with grated daikon and sliced green onions. Serve immediately — the crust softens as it sits in the broth, so eat it while it’s still got some texture.
Tips from My Kitchen
- Drain the tofu properly. 30 minutes minimum. If you skip this, the coating won’t stick and the oil will splatter.
- Use potato starch, not flour. Katakuriko gives the light, slightly chewy crust that defines agedashi tofu. Flour gives a thicker, heavier coating.
- Don’t move the tofu too early. Let it sit in the oil until it releases naturally from the pan. If it sticks, it’s not ready to turn.
- Serve right away. Agedashi tofu is at its best the moment it hits the broth. The crust will soften the longer it sits.
- Grated daikon is not optional. It cuts through the richness of the fried tofu and balances the dish. Don’t skip it.
What to Serve with Agedashi Tofu
Agedashi tofu works as a side dish in a Japanese meal:
- Rice — always
- Miso soup — a simple one works best so it doesn’t compete
- A small protein — grilled fish or chicken keeps the meal balanced
Where to Buy Japanese Ingredients
If you can’t find these at a local Asian grocery store, here’s what I use:
- Potato starch (katakuriko) — essential for the crust, don’t substitute flour
- Dashi granules — quick and easy, works perfectly for the broth
- Mirin — adds sweetness and depth to the broth
- Soy sauce — use Japanese soy sauce for the right flavour
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