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Agedashi Tofu (Japanese deep fried tofu) in a thick sauce topped with chopped spring onions, grated daikon and shichimi pepper

Agedashi tofu (Japanese deep fried tofu) with homemade sauce

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 2-3 portions


How to make Agedashi Tofu (Japanese Deep Fried Tofu) in a thick homemade sauce.


  • 300g firm tofu
  • 4 tbsp potato starch
  • 2 tbsp plain flour
  • pinch of salt
  • 1 tsp cold water
  • 1 tbsp chopped spring onion (optional)
  • 1 tbsp grated daikon (optional)
  • A pinch shichimi togarashi (optional)



  1. Open the tofu, drain the water and wrap it in kitchen paper. Place on a microwavable plate and microwave for 1 1/2 minutes at 600W.
  2. Unwrap the tofu and cut into approximately 12 pieces. (About 3cm cubes) Dry the surface of each piece with kitchen paper and sprinkle with salt.
  3. Preheat the oil to 170°C (340°F).
  4. Mix the flour and half of the potato starch, roll each piece of tofu in the mixture until coated all over.
  5. In separate tray, add the other half the potato starch and mix with water to make "hailstones". Roll the tofu in the hailstones and place them directly into the preheated oil one by one.
  6. Fry the tofu for 3 mins, turning half way. Once 3 minutes are up and the tofu is golden, transfer to a wire rack to allow the excess oil to drain off.
  7. Take a small saucepan and add the dashi, soy sauce, mirin, sake and salt. Mix and heat on medium, bring to a boil and allow to bubble for 30 seconds. Lower the heat and make slurry in a separate bowl, pour the slurry into the sauce and stir continuously over the low heat until slightly thickened.
  8. Place the tofu in the serving bowl and drizzle with the sauce. Top with chopped spring onions, grated daikon and a sprinkle of shichimi togarashi (optional).
  9. Enjoy!


To make it suitable for vegetarians, use vegetarian dashi in the sauce. I have a recipe here.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Tofu
  • Method: Deep fry
  • Cuisine: Japanese

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