Agedashi tofu is a delicious deep-fried tofu in a dashi-based broth, usually served as an appetizer in Japanese restaurants. This Agedashi-style recipe includes my simple method for making an amazing homemade dashi broth. Katsuobushi dashi is the perfect bath for my perfectly fried yet fluffy tofu.

Large cubes of tofu in a white bowl with brown dashi liquid.

Why You Should Make This Recipe

Agedashi tofu is traditionally made with potato or rice flour, but this recipe has been thoroughly tested to be made with arrowroot powder, cornstarch, rice flour, potato flour, or all-purpose flour so you can make it with whatever you have on hand.

Agedashi tofu is also traditionally made with silken or medium-firm tofu, but this recipe has been developed using medium or firm tofu, which is much easier to handle and fry without it falling apart. And it still yields that fluffy interior texture.

Tofu has a long shelf life in the fridge and it’s a great protein alternative. And it cooks quickly. I usually double the dashi recipe and freeze half for another night. Then, all you have to do is add the sauce ingredients and fry up the tofu for an easy weeknight dinner.

Ingredients & Substitutions

Seaweed and other ingredients to make dashi broth with text labels.

Tofu – Use firm or medium firm tofu for this recipe. For a complete guide to cooking with firm tofu, you can check out this firm tofu guide.

Flour – You can use arrowroot powder, cornstarch, rice flour, potato flour, or all-purpose flour. All have been tested with great success in this recipe, and my preference is arrowroot powder or cornstarch.

Flavorless oil  – You can use sunflower seed, canola, or vegetable.

Ginger Use fresh stem ginger, grated.

Nori seaweed – this is an optional addition for garnish.

Mirin – This is a rice wine, usually found in the oils and vinegar section of the grocery store.

Soy sauce – I usually use tamari or a light soy sauce, but any soy sauce will work in this recipe.

Arrowroot powder – This starch serves as a thickening agent in the dashi-based sauce and can be substituted with cornstarch.

Kombu seaweed – This is a brown algae you can buy in small packs.

Dried bonito flakes – You can sub these with dried shiitake mushrooms as a vegan option

How to Make This Recipe

Start by making the dashi broth, then fry the tofu and make the sauce. Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Next, heat the water on low heat without letting it come to a boil.

Remove the kombu, add in the bonito flakes, and bring the water to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes.

Large bowl of steeping bonito flakes next to bowls of mirin and soy sauce.

Then, strain out the bonito flakes.

You can make the dashi in advance and freeze it, just as you would stock. However, the complete sauce does not freeze well. So freeze the dashi at this stage.

Strainer containing bonito flakes with dashi broth dripping into a glass container.

Making the Sauce with Your Dashi

Before you start the sauce, dry the tofu by draining as much water out as possible. Surround the tofu with paper towels, and top with a book or plate to add even pressure and draw the water out. Let it sit for 30 minutes.

To finish making the sauce, add the 24-30 oz. of dashi (the seaweed liquid made in step 1), mirin, and soy sauce to a saucepan.

Heat over medium heat until it comes to a boil. Then, reduce to low. Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the heat.

White liquid in a small bowl with a spoon.

Make sure the sauce is warm when you add the arrowroot and water mixture. If it isn’t, the sauce will not properly thicken.

How to Fry the Tofu

Cut the tofu into 1.5-2 inch blocks. I usually get 9-12 out of each of my 1 lb. blocks, depending on the brand of tofu.

Heat 1/4-inch of flavorless oil in your non-stick fry pan. Roll the tofu in flour, and fry over medium heat for 2 minutes per side.

Large cubes of tofu frying in a non-stick pan.

Always use a non-stick fry pan to fry the tofu. If you do not use a non-stick pan, you will need at least 1 inch of oil, or preferably a full deep-fry amount of oil, or the tofu will stick.

You only need to cook 4 sides of the tofu rather than all 6. To remove excess oil, transfer to paper towels after frying.

Bringing it All Together

Plate your tofu by adding four or five pieces of fried tofu. Then, pour some of the dashi sauce over the tofu and into the bowl. Garnish with grated ginger, scallion slices, and seaweed.

Large cubes of tofu in a bowl with brown dashi liquid.

More Great Tofu Recipes

Tofu is such a versatile protein to cook with, so you’ll love these inventive tofu recipes!

Agedashi tofu in a bowl with brown dashi liquid.

Agedashi Tofu Recipe

5 from 18 votes
Print Recipe Save
Deep fried tofu in a dashi base broth. This katsuobushi dashi is the perfect bath for my perfectly fried, fluffy tofu.
Prep Time30 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Appetizer, Main, Main Course
Cuisine: Japanese
Diet: Kosher
Servings: 4
Calories: 310kcal

Ingredients

Tofu

  • 2 lbs. tofu medium or firm
  • arrowroot powder or cornstarch, rice flour, potato starch, or all-purpose flour, for dredging
  • canola oil or other flavorless oil like vegetable oil, for frying
  • 2 inches fresh ginger finely grated
  • 2 scallions thinly sliced
  • nori seaweed optional, for garnish

Sauce

  • 30 oz. katsuobushi dashi recipe and ingredients below
  • 5 fl oz. mirin
  • 3 fl oz. soy sauce
  • 3 tsp arrowroot powder or cornstarch
  • 2 tbsp water

Dashi

  • 4 cups water
  • 10 g kombu seaweed
  • 10 g dried bonito flakes (katsuobushi) or sub with dried shitake mushrooms for vegan option

Instructions

Dashi

  • Prepare the dashi by soaking the kombu in water for 30 minutes in the refrigerator. Heat the water on low without letting it come to a boil.
  • Remove the kombu, add the bonito flakes, and bring to a boil. Turn off as soon as it comes to a boil and steep for 10 minutes. Strain out the bonito flakes.

Sauce

  • Dry the tofu by draining as much water out as possible. Surround the tofu with paper towels, and top with a book or plate to add even pressure and draw the water out. Let it sit for 30 minutes. 
  • In the meantime, finish making the sauce. Add the 30 oz. of dashi (the seaweed liquid made in step 1), mirin, and soy sauce to a saucepan. Heat over medium heat until it comes to a boil. Reduce to low.
  • Mix the arrowroot powder with the water in a small bowl until dissolved and then stir into the sauce until thickened. Then turn off the sauce.

Fry the tofu

  • Cut the tofu into 1.5-2 inch blocks. I usually get 9-12 out of each of my 1 lb. blocks, depending on the brand of tofu.
  • Heat ¼-inch of flavorless oil in your non-stick fry pan. Roll the tofu in flour, and fry over medium heat for 2 minutes per side.
  • Heat 1/4-inch of oil in your non-stick fry pan.
  • Roll the tofu in flour, and fry over medium heat for 2 minutes per side. You only need to cook 4 sides.

Serve

  • Serve by splitting the tofu across 4 individual bowls. Pour the broth into the bowls. Garnish with the grated ginger, scallion slices, and seaweed.

Notes

Always use a non-stick fry pan to fry the tofu. If you do not use a non-stick pan, you will need at least 1-inch of oil, or preferably a full deep-fry amount of oil, or the tofu will stick.
Make sure the sauce is warm when you add the arrowroot and water mixture. If it isn’t, the sauce will not properly thicken.
You can make the dashi in advance and freeze it, just as you would stock. However, the complete sauce does not freeze well.
I use firm or medium-frim tofu in this recipe and all-purpose flour or cornstarch/arrowroot powder for dredging because they are easy ingredients to find and use for beginners. Try using soft tofu and potato starch if you can find it.

Nutrition

Calories: 310kcal | Carbohydrates: 26g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2098mg | Potassium: 246mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

26 Comments

  1. 5 stars
    I don’t usually rate a recipe before I’ve actually made it, but I’ve been eager to make this at home and I will be trying it soon. My crystal ball tells me it will be a five star hit!
    I have a question—do you think it would work to do the tofu in my deep fryer? Thanks.

  2. 5 stars
    This recipe is just awesome for Japanese Fried Tofu. Peel and grate the daikon and gently squeeze water out. Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. we can also add some monosodium glutamate(msg) to it just to enhance the flavor of the sauce.

  3. Method sounds good, but authentic agedashi is made with potato flour dredging as well as Japanese silken tofu (not firm). Make those changes next time you try and I promise you’ll never go back! <3

    1. This definitely isn’t a traditional agedashi tofu… your way is much more like the traditional. My version uses ingredients I always have on hand… Both ways work great!

5 from 18 votes (7 ratings without comment)

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