Agedashi Tofu
Lightly crispy fried silken tofu served in a warm, savory dashi broth. This Japanese izakaya classic contrasts a delicate, crunchy exterior with an almost custard-like interior, topped with grated daikon, bonito flakes, and scallions.
For 4 servings
- prep · ~10 min
Press and prepare the tofu.
1.Drain the silken tofu blocks and wrap each in a clean kitchen towel or paper towels.2.Place a flat plate or small tray on top and let press for 10 minutes to remove excess moisture.3.Unwrap and cut each block into 4 even cubes, yielding 8 pieces total.TIPUse firm silken tofu—it holds its shape better during frying while staying custardy inside. - boil · ~10 min
Make the dashi broth.
1.Combine water and kombu in a small saucepan. Let steep for 10 minutes if time allows.2.Place over medium heat and gently warm until small bubbles appear at the edges. Remove kombu just before boiling.3.Add the bonito flakes, bring to a brief boil, then immediately remove from heat.4.Let the flakes settle for 2 minutes, then strain the broth through a fine mesh strainer into a clean bowl. Discard the flakes.5.Return the strained dashi to the saucepan. Add soy sauce, mirin, and salt. Stir and keep warm over low heat.TIPNever boil kombu—long boiling makes the broth bitter and slimy. Steep it gently. - prep · ~5 min
Prepare the garnishes.
1.Peel the daikon radish and grate finely using a ceramic grater or the finest holes on a box grater.2.Gently squeeze the grated daikon to remove some excess liquid, leaving it moist but not dripping.3.Finely chop the scallions, separating the white and green parts if desired.TIPSqueeze the daikon lightly—you want it fluffy enough to mound, not a watery puddle. - fry · ~10 min
Coat and deep fry the tofu.
1.Pour oil into a heavy-bottomed pot to a depth of at least 2 inches. Heat to 340°F (170°C).2.Pat each tofu cube dry one final time. Tofu must be dry on the surface.3.Spread the potato starch in a shallow dish. Gently roll each piece of tofu in the starch to coat all sides evenly, shaking off excess.4.Immediately slide 3–4 pieces into the hot oil. Fry for 2–3 minutes, turning occasionally, until the coating is pale golden and crisp but not browned.5.Drain on a wire rack or paper towels. Repeat with remaining batches.TIPDon't let the starch sit on the tofu—the coating goes gummy. Coat right before each batch hits the oil. - assemble · ~2 min
Assemble the bowls.
1.Place 2 fried tofu pieces in each serving bowl.2.Ladle about 3 tablespoons of warm dashi broth around—not over—the tofu to keep it crispy.3.Top each piece with a small mound of grated daikon.4.Garnish with chopped scallions, a pinch of bonito flakes, and a light dusting of shichimi togarashi if using.TIPPour the broth around the edges of the bowl, never directly on top of the tofu, to preserve the crispy shell. - serve
Serve immediately while the tofu is hot and crisp.
The contrast between the hot crispy tofu and the warm savory broth is at its peak right after assembly. Eat with chopsticks and a spoon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm silken tofu (momen-goshi) for the best structural integrity during frying.
- 2Pat the tofu cubes bone-dry before coating; moisture ruins the crispness.
- 3Fry immediately after coating with potato starch to prevent a gummy surface.
- 4Never let the dashi boil after adding kombu; it turns bitter and slimy.
- 5Pour the warm broth around the tofu, not on top, to keep the crust crunchy.
- 6Serve within 3 minutes of assembly; the crisp texture fades rapidly.
Adapt it for your goals.
Gluten-Free
Already naturally gluten-free if using certified gluten-free soy sauce and mirin. Suitable for celiac diners without altering the classic texture.
VeganVegan
Replace the bonito flakes in the dashi with dried shiitake mushrooms and omit the bonito garnish. The mushrooms add an earthy, plant-based umami that still complements the silken tofu.
Spicy MisoSpicy Miso
Stir 1 tablespoon of white miso paste and 1 teaspoon of gochugaru (Korean chili flakes) into the warm dashi broth. This adds a richer, savory depth and a pleasant warmth without overwhelming the tofu.
Low Oil (Air Fryer)Low-Oil (Air Fryer)
Coat the tofu in potato starch, then spray lightly with oil. Air fry at 380°F (190°C) for 10-12 minutes, shaking halfway. The texture is less shatter-crisp but still satisfying, with significantly less oil.
Why this is on our healthy list.
Rich in Plant Protein
Silken tofu provides a high-quality, complete plant protein source, making this dish an excellent option for vegetarians and those looking to reduce meat consumption.
Naturally Low in Saturated Fat
When deep-fried in fresh vegetable oil and drained well, the dish contains minimal saturated fat, especially compared to animal-based appetizers.
Probiotic-Supportive
The fermented soy sauce and mirin in the broth contribute beneficial compounds that may support gut health, alongside the prebiotic fiber from the scallions.
Contains Essential Minerals
Kombu seaweed in the dashi is a natural source of iodine, calcium, and iron, while the daikon radish provides vitamin C and digestive enzymes.
Frequently asked questions
This usually happens if the tofu is too wet or if the coated pieces sit before frying. Pat the tofu dry, coat it just before it goes into the oil, and never let the starch sit on the surface.
