Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Press firm tofu in paper towels, pat the surface dry, and apply a thin coat of potato starch.
Read more
Moisture can make the oil spit, while clumps of starch become gummy after the broth is added, so dry the tofu again and shake off excess coating. Fry at 170C without moving the pieces until the outside sets, then pour over the warm broth made with dashi, soy sauce, and mirin. Remove the tofu when the surface is crisp and the edges are pale golden so the center retains some crispness after serving. Finish with grated daikon and serve immediately.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Wrap 350g firm tofu in paper towels, set a weight on top, and press for at least 30 minutes.
Pat the surface dry again so trapped moisture does not spit in the oil.
- 2Prep
Cut the drained tofu into large cubes.
Coat each side lightly with 60g potato starch, then shake off clumps because a thick layer turns gummy as soon as the hot broth touches it.
- 3Control
Combine 200ml dashi, 1.5 tablespoons soy sauce, and 1 tablespoon mirin in a small saucepan.
Bring it just to a boil over medium heat, then lower the heat and keep it warm for serving.
- 4Heat
Heat 500ml frying oil to 170C and lower in the tofu carefully.
Leave the pieces untouched for the first 2 minutes so a translucent golden shell can form without tearing.
- 5Heat
Once the outside is set, turn each piece only once and fry for 2 to 3 minutes total.
Remove when the surface is crisp and the edges look pale golden, then drain briefly.
- 6Finish
Place the fried tofu in bowls immediately and pour the hot dashi broth over it at once.
Top with 2 tablespoons grated daikon and serve while the center is still crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pat the pressed tofu dry again to reduce oil splatter
- Finish cue
- Remove when the surface is crisp and the edges look pale golden, then drain briefly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 7 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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