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 1/4-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. firm tofu
- all-purpose flour for dredging
- avocado oil or sunflower seed, canola, 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 tsp arrowroot powder
- 2 tbsp 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 1/4-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.
I have eaten Tofu but never tried making this delicious recipe. Thanks for your detailed instructions. Was so informative and recipe so perfect.
So happy to hear you enjoyed it, Veena!
Making agedashi tofu at home is something I never thought I would ever try, but now I see it's actually not that challenging! I can't wait to make this for my husband who LOVES agedashi tofu!
So happy to hear it, Aleta! Enjoy!
This is totally new to me. I need to try this out. Pinning to make for later. Thanks for sharing!!
Can't wait to hear what you think, Cathleen!
I'm not a big tofu fan, but you make it look irresistible! I had some vegetarian friends coming over for dinner, so I made this recipe for them and it worked out great. Even I enjoyed it!
That is music to my ears... so happy to hear it, Leslie!
I admit that I'm not usually a huge tofu fan but lightly deep frying seems was something I enjoyed. LOL anything deep fried, right?! I really like the options for making the dashi AND that it can be frozen (without the last few ingredients). Very healthy and easy weeknight dinner to try during the busy holiday season, thank you!
You just made my day, Tara! I'm so happy to hear you enjoyed it and enjoyed the options.
OMG!! Where did you find bonito flakes!!?? They're great for so make things! This is such an exciting recipe!!
Yes!! I get them at the Asian market near my house, but you can also get them on Amazon here!
What a delicious looking and tasting dish! I've never had this recipe before but I NEED to make it ASAP again! Yum!
That makes me so happy to hear it, Jess! Glad you enjoyed it!
I think this is one of the best tofu recipes I have had this season. It is quite easy to make, yet it has a flavor to fight for. delicious! 🙂
Thank you so much, Elaine... that maakes me happy to hear!
This soup has a flavor explosion that is fabulous. Frying the tofu really makes this soup special. Thankfully for your detailed directions this was super easy to make. Thanks for a great recipe!
Thank you for your kind words, Debbie... I am so happy to hear it came out great and was easy to make. Music to my ears!
I am a huge tofu fan so I needed to give this one a try as it is something I have not yet tried. Thanks for sharing a delicious recipe.
Thanks for sharing, Megan... I'm glad to hear you enjoyed 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!