Agedashi Tofu is a classic Japanese appetizer, and one of my favorite dishes to order when dinning out. It wasn’t until recently, when I found this delicious and simple recipe on Just One Cookbook, that I realized I can make this awesome dish at home!
The silky tofu is encased in a thin, crispy crust and sits in a shallow dashi-based broth. Topped with a little daikon radish, katsuobushi, and sliced scallions -this dish is delicate in flavor and elegant in presentation.
There are some Japanese dishes that can challenge even the most experienced chef, like sushi or ramen. This is not one of those dishes – this my friends, is very easy to make. Don’t let the list of ingredients intimidate you, if you’re not familiar with Japanese cooking. These are basic ingredients that can be found at any decent Asian market. If there is no such market nearby, I have noted a few substitutions in the recipe. Otherwise, the Internet is wonderful for things like purchasing katsuobushi and kombu (both of which will last for a long time and if you plan on making more Japanese dishes, you will need anyway).
So what are some of these ingredients?
- Dashi is a foundational building block in Japanese cooking, much like the ‘mother sauces’ are to French cooking. It’s a base for miso soup, udon broth, soba dipping sauce, and tempura sauce – just to name a few. It’s simply made with just three ingredients – a piece of kombu (kelp), a few handfuls of katsuobushi (dried bonito), and water. Allow the ingredients to simmer for 30 minutes, then strain out the solids, and what you’re left with is dashi.
- Katsuobushi (dried bonito flakes), is skipjack tuna that has been dried, fermented, and thinly shaved. Its deep umami flavor is perfect for stocks and toppings.
- 14 ounces silken tofu
- ¼ cup potato starch (you can use corn starch as an alternative)
- vegetable oil for frying
- 1 cup dashi broth (instant dashi granules are ok)
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons grated daikon radish, drained/pressed to remove excess moisture
- 4 tablespoons katsuobushi (dried bonito flakes)
- 1 scallion, thinly sliced
- Line a plate with several sheets of paper towels. Drain the tofu of the packing liquid and place on the paper-lined plate. Place a few more sheets of paper towels on top, and weigh down with another plate. Allow to sit for 15 minutes.
- Meanwhile, make the broth. In a small sauce pan, add the dashi broth, soy sauce, and mirin. Bring to a simmer, turn off the heat, and set aside.
- Heat 1½ inches of oil to 350 degrees F. While that's heating, slice the tofu into 6 even blocks. Using a fresh paper towel, pat each piece of tofu dry. Roll in the potato starch and wipe off any excess.
- Once the oil comes to temperature, and working in batches, carefully lower the tofu into the oil. Cook for 2 minutes, turning occasionally. Remove and allow to drain on a plate lined with a paper towel.
- Carefully pat off any excess oil once the tofu has slightly cooled. Plate the tofu in a bowl and pour the broth overtop. Garnish with daikon radish, bonito flakes, and scallions. Serve immediately and enjoy!
I LOVE agedashi tofu but have always thought it would be too much work to make at home. I’m definitely going to have to try it now!
I always thought the same thing too – but it’s really so easy! I hope you enjoy 🙂
Hi Kathleen! So sorry to be here so late. Your agedashi tofu looks AMAZING! It looks perfect! It’s a classic Japanese appetizer and I’m glad to hear you enjoyed it! Thank you so much for your kind mention of my blog and linking back to my post. I just shared your post on my facebook page. 🙂
No worries, Nami! Thank you so much for your kind words 🙂 Your blog is a total inspiration – just an incredible amount of knowledge and fabulous recipes. I love how you make Japanese food so ‘user-friendly’ for anyone!
This looks perfect! I love Agedashi and we always order it at the local restaurant too! I can’t wait to try this! Love the photos!
Thanks, Kelly 🙂 Isn’t agedashi great!? I hope you enjoy!
Oooh, that sesame-crusted tofu looks incredible – yum!
It’s one of my ways to prepare tofu – I hope you give it a try! 🙂
This looks awesome, I’ll have to try this. My husband makes tofu himself so we usually have some on hand. It usually ends up in a stir-fry or as sesame tofu, this would be a nice change. 🙂
Wow – he makes his own tofu! That’s so freakin’ awesome! Sesame tofu is one of my favorites. If you’re both big tofu eaters I make this version of Sesame Crusted Tofu all the time 🙂
I finally got all ingredients together for this and made it the other night; it was as delicious as it looks in your photo! We couldn’t stop eating and ended up frying the entire block of tofu and making it a meal. I’ll try your sesame crusted tofu next!
That’s awesome! I’m so glad you enjoyed it! If you liked the agedashi tofu, you’re going to love the sesame crusted tofu – it’s on regular rotation in my house 🙂
Wow, this is so simple and yet looks really, really elegant, Kathleen. I would definitely order this at a restaurant … and take pictures of it, probably! 😉
Thanks Helen! We certainly eat with our eyes first, don’t we? And it’s even better when it’s so easy to make 😉
What a beautiful presentation! I’ve never heard of this appetizer before, but you’ve convinced me that I need to try it. 🙂
Thank you, Erin! If you enjoy tofu and/or Japanese flavors, I’m sure you’ll love this dish! Give it a try 😉
This is really tasty and looks good.
Thanks so much, Ariana 🙂
One of my favorite Japanese appetizer and very delicate in flavor. I love the photos and how you presented the dish. Very clean and elegant 🙂
Thanks, Maggie! Agedashi Tofu is such a simple and elegant dish to begin with, I didn’t have to work too hard to photography this one 😉
I love tofu and need good recipes like this one to experiment! Thanks for sharing Kathleen!
Me too! I’m always on the lookout for new tofu recipes to try.
Kathleen, I love Agedashi Tofu!!! can’t wait to try this! gorgeous!!
Isn’t so good!? 🙂 I hope you enjoy it!
Such a beautiful dish! Perfectly crispy tofu with a simple and clean flavor. Can’t wait to try!
Thanks, Lokness! I hope you enjoy 🙂
This is such a classic dish from my childhood. Heck, not just childhood, we still ask mum to make it. And it’s so elegant too! You’ve made it perfectly 🙂
I use the same sauce, and I’ll make this even if I don’t fry the tofu. Though frying….I mean, EVERYTHING is better deep fried!! 🙂
Ooo… lucky you, I bet your mother’s agedashi tofu is amazing! Maybe you mom should do a guest post 😉
This sounds delicious and my kind of appetizer. Fresh, clean flavors and I love Japanese cuisine.
That’s one of many things I enjoy about Japanese cuisine, the abundance of delicate, yet well-rounded flavors.