Agedashi Tofu Recipe: Japanese Crispy Fried Tofu in Dashi Broth

Agedashi tofu (揚げ出し豆腐) is one of Japan's most beloved appetizers — soft tofu that's lightly dusted in potato starch, fried briefly until a delicate golden shell forms, then served immediately in a warm tsuyu (dashi-based broth). The contrast between the crispy exterior and trembling soft interior is the essence of the dish.

It appears in izakaya menus, kaiseki as a preliminary dish, and Japanese home cooking as a quick weeknight preparation. Despite the frying, the dish is light — the tofu is not heavily battered, and the broth keeps everything moist and clean-flavored.

The Tofu: What to Use

Silken tofu (kinugoshi): The traditional choice. The highest water content of any tofu — 88-90% water, custard-soft. When fried, the interior stays almost liquid, which creates the most dramatic contrast with the crispy exterior. The challenge: silken tofu is fragile and must be handled carefully.

Soft tofu: A reasonable compromise — more cohesive than silken but still soft. Easier to handle and fry.

Do not use firm or extra-firm tofu: The point of agedashi is the textural contrast. Firm tofu doesn't provide the soft, giving interior that makes the dish work.

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The Recipe

Ingredients (serves 2 as an appetizer)

Tofu:

• 300g silken or soft tofu (kinugoshi)
• 3-4 tablespoons potato starch (katakuriko) — for dusting
• Neutral oil for frying (vegetable, canola) — enough for 5-6cm depth

Agedashi broth (tsuyu):

• 200ml dashi (kombu + katsuobushi)
• 2 tablespoons soy sauce
• 2 tablespoons mirin

Garnishes:

• 3 tablespoons grated daikon radish (daikon oroshi)
• 1 teaspoon grated fresh ginger
• 2 green onions, thinly sliced
• Small amount of katsuobushi (dried bonito flakes)
• Optionally: a few slices of myoga ginger or fresh shiso leaf

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Step 1: Drain the Tofu

Press the tofu gently between layers of paper towel or a clean kitchen towel for 15-20 minutes. The goal is to remove surface moisture without squeezing so hard that you compact the tofu. Pat dry just before dusting.

Silken tofu is fragile — transfer it gently and cut with care.

Cut into 4-6 equal rectangular pieces (approximately 6cm × 4cm × 3cm).

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Step 2: Make the Broth

Combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer, taste, adjust. The broth should be savory and slightly sweet — aromatic, not salty. Keep warm.

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Step 3: Dust and Fry

Heat oil to 175-180°C in a small, deep pot or saucepan. Using a deep vessel with smaller diameter minimizes oil while maintaining proper depth.

Immediately before frying each piece, dust it lightly in potato starch — shake off all excess. The starch coating should be very thin, barely visible.

Carefully lower the tofu into the hot oil using a slotted spoon or chopsticks. Fry 2-3 minutes without moving, until a light golden crust forms. Flip gently once if needed, fry another 30 seconds.

Remove and drain briefly on a rack or paper towel.

Critical: Fry and serve immediately. The crispy shell begins to soften within minutes of leaving the oil. Agedashi tofu does not wait.

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Step 4: Assemble and Serve

Place 2-3 pieces of fried tofu in a deep bowl. Pour the warm broth around the tofu (not over it — avoid breaking the crust). Top with grated daikon, ginger, green onion, and katsuobushi.

Serve immediately.

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Variations

Mushroom agedashi: Small shiitake mushroom caps or maitake clusters fried alongside the tofu with the same technique. Add to the bowl with the tofu. The mushrooms absorb the broth as they sit.

Eggplant agedashi (agedashi nasu): The same technique applied to eggplant — sliced rounds or wedges, dusted in starch, fried until soft, served in the same tsuyu broth. Eggplant absorbs the broth more readily than tofu.

Dengaku variation: For a contrasting preparation, brush the fried tofu with miso glaze (dengaku miso) instead of serving in broth. This gives sweet-savory caramelized flavor rather than the clean dashi character.

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Agedashi tofu demonstrates the Japanese precision-cooking principle: a small number of good ingredients, handled with attention to timing, produce a result that couldn't exist without the technique. The dish fails if the tofu isn't drained, if the oil isn't hot enough, or if the broth sits too long before serving. Made correctly, it's one of the most satisfying quick Japanese preparations.

Related reading: Types of Tofu Complete Guide | What Is Dashi? | Japanese Cooking Beginner Mistakes