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  • fromjudyskitchen

Agedashi Tofu

Tofu is one of those food items that either people love or hate. I personally don't mind it, as long as its supporting co-stars (the sauce and other spices) are doing its job in making the tofu shine!

While I don't typically like go out to restaurants and order tofu willingly, I will do it if it's agedashi tofu (which can be found at most Japanese restaurants). I love the warm broth that is so comforting and complimentary to the tofu's silky texture.

Surprisingly, this appetizer is something you can easily make at home. The only semi-intricate part is making the dashi sauce (if you so choose to make this at home). Here's an example recipe from Just One Cookbook. Otherwise, you can try to find a pre-made version at your local Japanese market.


Agedashi Tofu

Prep Time: 5 min

Cook Time: 20 min (*does not include time to make homemade dashi)

Yields: 4 servings


  • 1 package of extra firm tofu (14 oz)

  • Vegetable oil

  • 6 tbsp cornstarch

  • 1/2 cup dashi sauce (store-bought or homemade)

  • ​Example recipe from Just One Cookbook

  • 1/2 cup water

  • ​2 tbsp Mirin (Japanese cooking wine)

  • 4 tbsp low sodium soy sauce

  • ~3 tbsp bonito flakes

  • Pinch of sea salt

  • Green onions or microgreens (minced) (for garnish)


  • Place tofu on a plate with thick paper towels to soak up excess water from the package.

  • Cut block of tofu into 4 smaller rectangles (or other preferred sizes).

  • In a shallow bowl, add cornstarch.

  • In a frying pan, add oil in (about 1/2 inch high) on medium high heat.

  • Once oil is hot, dredge tofu into the cornstarch and carefully place in the pan. Let sit for about 5-8 minutes (or until the bottom half is nice and golden). Flip tofu and repeat on the other side for another 5-8 minutes (or until the bottom half is nice and golden).

  • While tofu is frying, you can start on the sauce. Add dashi broth, water, Mirin and soy sauce in a small sauce pan. Stir ingredients together. Add additional soy sauce for saltier taste, or add water to dilute saltiness. Bring to a boil, then turn off stove.

  • Once tofu is nice and fried, transfer to a new plate with paper towel to soak up excess oil. Lightly sprinkle with sea salt, then transfer to serving bowls.

  • Pour sauce over the tofu in the serving bowls (soaking them about half way).

  • Add green onions or microgreens as garnish. Add bonito flakes and serve immediately.


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