Agedashi Tofu

This Agedashi Tofu is a Japanese classic where soft tofu is coated in potato starch, fried until golden, and served with a warm, savory dashi sauce. I love how the outside turns lightly crispy while the inside stays silky smooth, making it one of my favorite comfort dishes.

Why You’ll Love This Recipe

I like this recipe because it balances textures so beautifully—the crisp coating contrasts with the tender tofu inside, and the dashi sauce ties everything together with a savory-sweet umami flavor. It’s simple but feels like something special every time I make it.

Ingredients

Soft tofu (1 block)
Potato starch
Vegetable oil (enough for deep frying)

Dashi sauce:
1 cup kombu dashi (for vegetarians)
2 tbsp soy sauce
2 tbsp mirin
Optional: scallions for topping

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by draining the tofu and patting it dry with paper towels, then cutting it into cubes.
2. I lightly coat each tofu cube with potato starch, shaking off any excess.
3. I heat vegetable oil in a deep pan or pot to about 350°F (175°C).
4. I carefully fry the tofu cubes until they turn golden and crispy, about 2–3 minutes.
5. I transfer them to a plate lined with paper towels to drain excess oil.
6. To make the sauce, I combine kombu dashi, soy sauce, and mirin in a small saucepan and gently warm it.
7. I pour the hot dashi sauce over the fried tofu and garnish with chopped scallions if I want extra flavor.

Servings and Timing

This recipe makes about 2 servings. It takes around 10 minutes to prepare and 10 minutes to cook, making it ready in about 20 minutes.

Variations

Sometimes I top the tofu with grated daikon, ginger, or bonito flakes (if not keeping it vegetarian). For a spicy twist, I add a touch of chili oil or shichimi togarashi. I also like swapping soy sauce with tamari to make it gluten-free.

Storage/Reheating

I enjoy Agedashi Tofu fresh since the crisp coating softens quickly in the sauce. If I have leftovers, I store the tofu and sauce separately in the refrigerator for up to 2 days. To reheat, I re-fry or air-fry the tofu to restore crispiness, then warm the sauce separately before serving.

FAQs

Can I use firm tofu instead of soft tofu?

Yes, but I prefer soft tofu for the authentic silky texture.

Can I air-fry instead of deep frying?

Yes, I spray the tofu lightly with oil and air-fry at 375°F (190°C) for 10–12 minutes until golden.

Do I need to press the tofu?

No, I just pat it dry pressing can make soft tofu crumble.

Can I make the sauce ahead of time?

Yes, I prepare the sauce in advance and reheat it before serving.

Can I use cornstarch instead of potato starch?

Yes, cornstarch works, but potato starch gives a lighter, crispier coating.

What oil is best for frying?

I use a neutral oil like vegetable, canola, or sunflower oil.

Can I make this gluten-free?

Yes, by using tamari or gluten-free soy sauce.

Why did my tofu fall apart while frying?

If the tofu is too wet, it can break patting it dry helps the starch stick better.

Can I serve this without sauce?

Yes, but the sauce adds the signature flavor, so I like including it.

Can I double the recipe?

Yes, I just fry the tofu in batches so the oil temperature stays steady.

Conclusion

I love making Agedashi Tofu because it’s simple yet incredibly comforting. The contrast of crispy coating, silky tofu, and savory sauce makes every bite delicious. Whenever I want a quick Japanese-inspired dish, this recipe is one I always enjoy.

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