How to Make Agedashi Tofu (揚げ出し豆腐の作り方）

A Taste of Home: Agedashi Tofu and My Daughter’s Favorite Dish

Some dishes hold a special place in your heart not just for their flavor, but for the memories they bring. For me, Agedashi Tofu is one of those dishes — simple, comforting, and deeply nostalgic. What makes it even more special is that it’s one of my daughter’s favorite Japanese foods.

Whenever I make Agedashi Tofu at home, I see the joy in her eyes as she takes her first bite — crispy on the outside, soft on the inside, soaking up the umami-rich broth. It instantly takes me back to cozy izakayas in Japan, where this dish is often served hot in little bowls, topped with grated daikon, green onions, and a sprinkle of bonito flakes that dance with the steam.

Since moving to Melbourne, dishes like this have become a way for me to stay connected to home and to share my culture with my family. It’s amazing how something so simple — a block of tofu, lightly coated and fried, then gently placed in a warm soy-based sauce — can carry so much warmth and meaning.

Now, making Agedashi Tofu is our little ritual. My daughter helps pat the tofu dry and sprinkle the toppings, and I handle the hot oil and simmering sauce. It’s quick, humble, and yet it never fails to feel like something special.

If you’ve never tried it before, I hope this recipe brings a bit of Japanese comfort to your kitchen — and maybe even becomes a favorite in your home too.

Agedashi Tofu Recipe (揚げ出し豆腐の作り方）

Crispy on the outside and soft inside, Agedashi Tofu is a comforting Japanese tofu dish served in a savory dashi-based sauce — simple, satisfying, and full of flavor.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Japanese

Ingredients

  

• 300 grams Tofu Firm tofu
• 6 tbsp Potato starch corn starch can be usued
• Oil for deep frying

For Broth

• 200 ml water
• bonito flake Powdered dashi stock is also great for a quick and easy recipe
• 4 tbsp soy sauce When it comes to soy sauce, start with a smaller amount and add more gradually. Some brands can be saltier than others, so it’s always best to taste as you go.
• 2 tbsp mirin
• 2 tsp sugar

Toppings

• Grated daikon (optional)
• Chopped green onion
• Bonito flakes
• Grated ginger (optional)
• Perilla leaves (optional)

Instructions

 

Prepare the tofu

• Wrap tofu with a paper towel and gently press to remove excess moisture. Let it rest for 10–15 minutes.
  
• Cut into bite-size cubes.
  

Make the broth

• In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer, then turn off the heat and set aside.
  

Coat the tofu

• Lightly dust the tofu pieces with potato starch, ensuring all sides are evenly coated.
  

Fry the tofu

• Heat oil in a pot (around 170°C/340°F) and deep-fry tofu until golden brown. Drain on paper towels.
  

Assemble

• Place tofu in a serving bowl. Pour warm broth over it. Garnish with grated daikon, green onions, bonito flakes, and a touch of grated ginger if you like.
  

Notes

Storage Notes:

Agedashi Dofu is best enjoyed fresh, as the tofu can lose its crispiness over time. However, if you have leftovers, store the tofu and broth separately. Keep the fried tofu in an airtight container in the fridge for up to 2 days and reheat it in an oven or air fryer to bring back some crispiness. The broth can be stored in the fridge for up to 4 days and reheated gently before serving.

Broth:

The savory broth used for Agedashi Dofu also makes a wonderful dipping sauce for tempura. Its light yet flavorful taste complements the crispiness of the tempura perfectly. Simply warm it up and serve it in a small bowl on the side for dipping. A delicious and practical way to enjoy this versatile broth!

 

Keyword crispy, Recipe, tofu