Agedashi tofu
揚げ出し豆腐
Lightly fried tofu in a hot dashi-soy broth — crisp for a minute, then silky, which is the point.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 揚げ出し豆腐.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Agedashi is tofu dusted in starch, fried, and drowned on purpose in a hot tentsuyu. The crust gives way. You eat it with grated daikon and spring onion. If you wanted tofu that stays crunchy, you wanted a different dish.
Ingredients
- Tofu, firm, pressed 15 minutes, cubed300 g
- Potato or corn starch, potato starch if you have it59 ml
- Dashi200 ml
- Soy sauce30 ml
- Korean rice wine15 ml
- Spring onion1
- Korean radish, grated daikon (optional)80 g
- Katsuobushi (optional)2 g
- Neutral oil, for frying300 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer dashi, soy and rice wine. Keep hot.
3 minStep 2
Dust tofu in starch. Fry in 170°C oil until the coat is pale and crisp, 2–3 minutes. Drain.
6 minStep 3
Bowls, tofu, hot broth, daikon, spring onion, flakes. Serve at once.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Potato starch → Cornflour
Slightly less shatter, still a coat.
Tips
- Pressing the tofu is the difference between crisp and spitting oil.
- Too much broth turns it into soup. A ladle, not a swimming pool.
History & culture
Izakaya first plates and home starters. It is how you show tofu some heat without turning it into a steak.
Fried tofu in dashi is old tavern food. The name just means fried and pulled out (into broth).
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Misaochan2 via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Agedashi%20tofu%202.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Agedashi tofu take?
25 min all in — 15 min prep, 10 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
2 tbsp of Soy sauce.
What can I use instead?
Potato starch → Cornflour. Slightly less shatter, still a coat.
Any tips from this recipe?
Pressing the tofu is the difference between crisp and spitting oil. Too much broth turns it into soup. A ladle, not a swimming pool.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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