Agedashi Tofu: Japanese Deep Fried Tofu with Savory Sauce Recipe
Agedashi Tofu is a classic Japanese appetizer featuring cubes of soft firm tofu coated in a light, crispy batter and deep-fried to golden perfection. Served with a warm, umami-rich dashi-based sauce thickened with potato starch slurry, it offers a delightful combination of textures and flavors. This recipe includes tips for making the perfect tofu coating and a homemade sauce using traditional Japanese ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Appetizers, Sides
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Sauce:
- 150 ml dashi stock (use shiitake and kombu dashi for plant-based diets)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- 1 tsp sake
- ¼ tsp salt
- 1 tbsp cold water (for slurry)
- 1 tsp potato starch (katakuriko) (for slurry)
Tofu:
- 300 g firm tofu (not extra firm)
- 1 pinch salt
- 2 tbsp potato starch (katakuriko) or cornstarch (for coating)
- 2 tbsp all-purpose flour
- 2 tbsp potato starch (katakuriko) or cornstarch (for hailstones)
- 1 tsp cold water (for hailstones)
- Cooking oil (neutral, high smoke point) enough for deep frying
Optional Garnishes:
- Finely chopped green onions
- Grated daikon radish (daikon oroshi), about ½ tbsp per portion
- Japanese chili powder (shichimi togarashi)
Instructions
- Prepare the Sauce: In a small saucepan, combine 150 ml dashi stock, 1 tbsp Japanese soy sauce, 1 tbsp mirin, 1 tsp sake, and ¼ tsp salt. Bring to a boil over medium heat and let it simmer for 30 seconds. Lower the heat. In a separate bowl, mix 1 tbsp cold water with 1 tsp potato starch to make a slurry. Pour the slurry into the sauce, stirring continuously over low heat until it thickens slightly. Remove from heat and set aside.
- Prepare the Tofu: Drain the 300 g firm tofu and wrap it in kitchen paper. Place the wrapped tofu on a heatproof plate and microwave at 600W for 1½ minutes to remove excess moisture.
- Cut and Season the Tofu: Unwrap the tofu and cut it into approximately 12 cubes, about 3 cm (just over 1 inch) each. Pat each cube dry with kitchen paper and sprinkle lightly with a pinch of salt.
- Coat the Tofu: Preheat cooking oil in a deep skillet or pot to 170°C (338°F). In a bowl, mix 2 tbsp all-purpose flour with 2 tbsp potato starch. Roll each tofu cube in this dry mixture until fully coated.
- Prepare the Hailstones: In a separate tray, mix 2 tbsp potato starch with 1 tsp cold water to create a thick paste called "hailstones." When oil is ready, roll each coated tofu cube lightly in the hailstone mixture before frying.
- Deep Fry the Tofu: Carefully place the coated tofu cubes in the hot oil one by one. Fry for about 3 minutes, turning halfway through, until they become light golden and crispy. Remove the tofu with a slotted spoon and drain on a wire rack to remove excess oil.
- Finish and Serve: Reheat the sauce if needed. Arrange the crispy tofu cubes in serving bowls and drizzle the warm sauce around them, avoiding pouring directly on top to preserve crispiness. Garnish with finely chopped green onions, grated daikon radish, and a sprinkle of Japanese chili powder (shichimi togarashi) if desired. Serve immediately and enjoy!
Notes
- Use firm tofu (not extra firm) for the best texture and absorbency of the batter and sauce.
- Wrapping the tofu in paper towel and microwaving helps remove excess moisture, yielding a crisper finish.
- Maintain oil temperature around 170°C for even frying and perfect crispiness.
- Rolling tofu in the "hailstones" mixture adds an extra crunchy texture.
- Dashi stock can be made from shiitake mushrooms and kombu for a vegan/plant-based version.
- Avoid pouring sauce over the tofu directly to keep it crispy; instead, drizzle around the tofu.
- Serve immediately for optimal texture and flavor.
