What is agedashi tofu?
Quick answer
Agedashi tofu is a Japanese dish made primarily from tofu. Cubes of soft tofu are dusted with potato starch or cornstarch, deep-fried until lightly crisp, then served in a warm, savory broth called tentsuyu, made from dashi, soy sauce and mirin. It’s usually topped with grated daikon radish, green onions and bonito flakes.
What the name means
Age (揚げ) means “fried,” and dashi (出し) refers to the broth. So agedashi means roughly “fried and served in broth.”
Ingredients
| Part | Ingredients |
|---|---|
| Tofu | Silken or medium-firm tofu, drained well |
| Coating | Potato starch (katakuriko) or cornstarch |
| Broth (tentsuyu) | Dashi, soy sauce, mirin |
| Toppings | Grated daikon, green onions, katsuobushi (bonito flakes), sometimes grated ginger or nori |
Dashi is Japan’s basic soup stock, usually made from kombu (kelp) and bonito flakes. It’s rich in umami, the savory taste.
How it’s made
The dish is quick to prepare once the broth is ready, but timing matters so the coating stays crisp.
- Press or drain the tofu to remove excess water.
- Cut it into cubes and coat in potato starch.
- Deep-fry briefly until the outside is pale golden and crisp.
- Pour hot broth around (not over) the tofu so the coating stays partly crunchy.
- Add toppings and serve immediately.
The coating soaks up some broth, becoming soft and silky on the outside while the inside stays creamy.
Where to eat it
Agedashi tofu is a classic dish at izakaya, Japanese pubs that serve small plates with drinks. Other izakaya favorites include yakitori; see what yakitori is.
What is tofu?
Tofu is made by curdling soy milk and pressing the curds into blocks, much like cheese is made from milk. It originated in China more than 2,000 years ago and reached Japan by the 8th century. It’s rich in plant protein.
| Type | Texture | Best for |
|---|---|---|
| Silken | Very soft, custard-like | Soups, desserts, agedashi |
| Firm | Holds its shape | Stir-fries, grilling |
Soybeans are also used to make another Japanese staple; see what miso is made from.
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