Agedashi Dofu

Agedashi Dofu

Deep-fried tofu with broth

This traditional tofu dish is everybody’s favourite tofu dish. Just follow the two tips below and you will make it beautifully and safely!




300g (10½oz) x 1 packet /block firm or silken firm tofu

Potato starch for dusting

Neutral oil for deep-frying



  • 150ml (5fl oz) water
  • 1 teaspoon instant konbu dashi powder
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce



  • 2 tablespoons finely grated daikon
  • 2 tablespoons chopped green onions (scallions)
  • 1 tablespoon finely grated fresh ginger


  1. Remove the tofu from the packet, place on a plate and cover with paper towel. Allow to stand for 30 minutes and drain off any excess liquid.
  2. To make broth, combine 150ml (5fl oz) water and the konbu dashi powder in a small saucepan and bring to the boil. Add mirin and boil a little. Reduce the heat, add the soy sauce and return to the boil and then turn off the heat.
  3. Slice the tofu in half to make two squares. Then slice each square in half again to make a total of 4 equal portions.
  4. Carefully pat dry each portion of tofu with paper towel to remove the excess moisture.
  5. Dust the surfaces of the tofu with the potato starch and gently shake the tofu to remove any excess. (For best results coat the tofu just prior to cooking.)Heat 1cm to 2cm (½–¾in) of oil in a frying pan over medium heat (around 170°C/340°F). Add the tofu and fry for about 4 minutes on each side or until slightly golden. Drain well on absorbent paper.
  6. To serve, place tofu portions into small individual serving bowls, pour over the broth and top the tofu with the daikon, shallots and ginger.

Gluten-free option: Use tamari instead of soy sauce.

Tips: Instead of soy sauce, use usukuchi syoyu, which is a light soy sauce.

Dust the tofu with potato flour just before frying— make sure your oil is hot enough (when you leave tofu covered with flour too long, the water in the tofu comes out and makes it soggy).

Once you put the tofu in oil, please do not touch if for at least 3 minutes. If you touch tofu while cooking, you might break the tofu and then water could come out, causing the oil to splash.

This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook are available



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