Everyday Kitchen

Japanese · Dinner

Agedashi Tofu

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan · High-protein

Agedashi Tofu is a Japanese dish. Add broth at the table to retain some crisp coating.

Prep
15 min
Cook
15 min
Rest, soak, marinate or chill
15 min
Total
45 min
Servings
4
Difficulty
Medium
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Agedashi Tofu. The photograph includes bonito-style flakes; this draft uses kombu broth without fish flakes.
The photograph includes bonito-style flakes; this draft uses kombu broth without fish flakes. Representative photograph of Agedashi Tofu. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Tofu

Frying

Broth

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Drain · About 15 min

  1. Wrap tofu from 600 g firm tofu, 60 g potato starch in a clean towel and press gently for 15 minutes. Cut into eight cubes and coat in starch.

Fry · About 5 min

  1. Heat 500 ml neutral oil to 175°C / 350°F in a deep pan. Fry tofu in batches for 4–5 minutes; drain.

    Check: The food must be hot through at 175°C / 350°F.

Serve · About 3 min

  1. Simmer 240 ml kombu dashi, 30 ml soy sauce, 30 ml mirin for 3 minutes. Pour around tofu and add 100 g daikon, grated, 20 g spring onions, sliced just before eating.

Tips

  • Add broth at the table to retain some crisp coating.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Cornflour can replace potato starch.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Agedashi Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Agedashi Tofu?

Add broth at the table to retain some crisp coating.

What can I substitute in Agedashi Tofu?

Cornflour can replace potato starch.

Can I prepare Agedashi Tofu ahead?

Prepare the measured ingredients for Agedashi Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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