Deep-fried tofu in a dashi based broth. This katsuobushi dashi is the perfect bath for my perfectly fried, fluffy tofu. You may even want to call them agedashi tofu pillows. And I'm showing you my simple method for making your own dashi.
I was once told you can tell how good a Japanese restaurant is by their agedashi tofu. Since then, I am always on the lookout for the best I can find. Plus, I'm always looking for new tofu recipes!
On our trip to Japan, I learned how to make the best dashi, and I am here to share with you my favorite way to use it. Here are some more recipes inspired by our trip:
Is Agedashi Tofu Vegetarian or Vegan?
The broth in this recipe is made with bonito flakes, which are from fish. However, if you would like to make this dish vegan, you can replace the bonito flakes with dried shiitake mushrooms. Either way you go, this agedashi tofu recipe is perfect for a healthy weeknight dinner.
What does "agedashi" mean?
Agedashi means lightly deep-fried tofu. You just fry the tofu it until it turns golden brown. That is what keeps the tofu cube pillowy.
What is Agedashi Tofu?
Agedashi tofu, or 揚 げ 出 し 豆 腐 is firm tofu dredged in flour or starch and deep-fried to make a crispy outer shell, while leaving a fluffy, pillowy inside. It is a Japanese tofu dish typically served in a kombu and bonito flake dashi with grated ginger and green onion.
Step by step dashi
Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Heat the water on low without letting it come to a boil.
Remove the kombu, add the bonito flakes, and bring to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes.
Strain out the bonito flakes. You can make this dashi in advance and even freeze it.
To finish making the sauce: Add the 24-30 oz. of dashi (the seaweed liquid made in step 1), mirin, and soy sauce to a saucepan. Heat over medium heat until it comes to a boil. Reduce to low. Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the sauce.
How to Fry Tofu for Agedashi
Heat ¼-inch of oil in your non-stick fry pan. Roll the tofu in flour, and fry over medium heat for 2 minutes per side.
You only need to cook 4 sides. To remove excess oil, transfer to paper towels after frying.
Agedashi Tofu Tips & Tricks
- Use a non-stick fry pan to fry the tofu. If you do not use a non-stick pan, you will need at least 1-inch of oil or the tofu will stick.
- Make sure the sauce is warm when you add the arrowroot and water mixture. If it isn't, the sauce will not properly thicken.
- You can make the dashi in advance and freeze it, just as you would stock. However, the complete sauce does not freeze well.
Looking for more tofu recipes for healthy weeknight dinners?
I love using tofu for many reasons. First, it has a long shelf life in the refrigerator so I don't have to worry about it going off. Second, it's a healthy protein alternative making it a great healthy weeknight dinner. Also, it cooks quickly. Agedashi tofu is just one of the many ways we like to enjoy tofu at our house. So if you're looking for my favorite tofu recipes, they can be found here.
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Agedashi Tofu Recipe
Ingredients
Tofu
- 2 lbs. tofu firm or medium firm
- all-purpose flour for dredging, or arrowroot or cornstarch
- flavorless oil like sunflower seed, canola, or vegetable
- 2 inches fresh ginger grated
- 2 scallions thinly sliced
- nori seaweed optional, for garnish
Sauce
- 24-30 oz. katsuobushi dashi recipe and ingredients below
- 5 fl oz. mirin
- 3 fl oz. soy sauce
- 3 teaspoon arrowroot powder
- 2 tablespoon water
Dashi
- 4 cups water
- 10 g kombu seaweed
- 10 g dried bonito flakes (katsuobushi) or sub with dried shitake mushrooms for vegan option
Instructions
- Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Heat the water on low without letting it come to a boil. Remove the kombu, add the bonito flakes, and bring to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes. Strain out the bonito flakes. You can make this dashi in advance and even freeze it.
- Dry the tofu by draining as much water out as possible. Surround the tofu with paper towels, and top with a book or plate to add even pressure and draw the water out. Let it sit for 30 minutes.
- In the meantime, finish making the sauce. Add the 24-30 oz. of dashi (the seaweed liquid made in step 1), mirin, and soy sauce to a saucepan. Heat over medium heat until it comes to a boil. Reduce to low. Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the sauce.
- Cut the tofu into 1.5-2 inch blocks. I usually get 9-12 out of each of my 1 lb. blocks, depending on the brand of tofu.
- Heat ¼-inch of oil in your non-stick fry pan.
- Roll the tofu in flour, and fry over medium heat for 2 minutes per side. You only need to cook 4 sides.
- Serve by splitting the tofu across 4 individual bowls. Pour the broth into the bowls. Garnish with the grated ginger, scallion slices, and seaweed.
Notes
Nutrition
This post was originally published in June of 2018, but was republished with new photos, step by step instructions, and tips November of 2019.
This recipe is just awesome for Japanese Fried Tofu. Peel and grate the daikon and gently squeeze water out. Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. we can also add some monosodium glutamate(msg) to it just to enhance the flavor of the sauce.
Thank you for sharing... I'm glad you liked it. Your additions sounds so good, Sharon!
Method sounds good, but authentic agedashi is made with potato flour dredging as well as Japanese silken tofu (not firm). Make those changes next time you try and I promise you'll never go back! <3
This definitely isn't a traditional agedashi tofu... your way is much more like the traditional. My version uses ingredients I always have on hand... Both ways work great!
My husband and I love Japanese food, especially agedashi tofu. I really had never considered making it at home until Covid came along. We were craving agedashi, so I found your recipe, ordered all the ingredients and made it myself. This recipe is better or at least as good as any we've had in a Japenese restaurant. I'm making it again tonight! Thanks so much for the recipe!
You just made my day, Teresa! I created this recipe because I live too far from my favorite place to get agedashi tofu, and wanted something just as good. Thank you for your kind words... I'm so glad you liked it!
I dreamed up a variation on agedashi tofu.
- First, while still in the tub they came in , let it freeze overnight.
- Let the tofu package thaw, drain it.
- Cut into "steak squares", then press out all of the water.
- Put the tofu steaks in a LARGE plastic storage bag and add the ketjap manis (aka sweet soy sauce). Let marinate overnight.
-Next day, dredge the "steaks" in a combination of: potato starch, and bit of cumin and coriander.
-Then, shallow fry the steaks until crisp and golden.
- Serve with a peanut sauce or a soy sauce-sesame oil mixture.
That sounds so, so good, Mara!! Wow. Dreaming up recipes is the best. And this one sounds like it is worth making. Yum!