Agedashi Tofu

Japanese Deep Fried Tofu

Agedashi tofu is one of my all time favourite tofu recipes! Made with firm tofu coated in a thin, light and crispy batter and served in a thick umami-rich sauce, you won't know how addictive tofu can be until you try this popular Japanese side dish!

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Agedashi Tofu


2-3 servings




25 minutes




what you'll need:

» Firm tofu » Potato starch » Plain flour » Chopped spring onion » Grated daikon radish » Shichimi togarashi (Japanese chili powder) » Oil for deep frying

for the sauce:

» Liquid dashi stock » Soy sauce » Mirin » Sake » Salt » Slurry  (cold water mixed with potato starch)

Prepare the tofu

Drain the water from the tofu, wrap it with kitchen paper and microwave for 1 ½ minutes at 600W.


Cut the tofu

Cut the tofu into approx 12 cubes and dry each piece thoroughly with kitchen paper. Sprinkle with salt.


Coat the tofu

Preheat the oil to 170°C (340°F). In the meantime, mix the flour and half of the potato starch, then roll the tofu until well covered. 


Make "hailstones"

Mix the other half of the potato starch with a small amount of water to make "hail stones". Once the oil is hot, roll the tofu in the hailstones and drop them straight into the oil.


Deep fry

Fry the tofu for 3 minutes, turning half way through. Once the time is up (or the tofu has turned golden) transfer to a wire rack to drain the excess oil.


Make the sauce

Add dashi, soy sauce, mirin, sake and salt to a sauce pan and heat on medium. Bring to boil and let it bubble for 1-2 mins. Turn down the heat, add the slurry and cook until thickened.


Dish up

Place the fried tofu onto a serving dish, drizzle with the sauce and top with grated daikon, chopped spring onion and Japanese chili pepper. Enjoy!


See the full post for more information plus tips and tricks!