Agedashi tofu recipe

Name: Agedashi tofu recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 block of silken tofu; 1 cup plant-based dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 1 –2 cups sunflower oil (amount depends on size of the pan); 1/2 cup cornflour or potato starch; 1 thumb-sized knob of ginger; 1 spring onion

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Agedashi tofu is a dish with crispy tofu, soaked in a savory, subtly sweet sauce. Typically served hot, it’s a popular dish at izakayas or as a side in traditional Japanese meals. This vegan version uses a plant-based dashi, keeping the original flavor intact. It’s perfect as a light appetizer or, as we often serve it, a yummy snack.

A small bowl containing two cubes of crispy fried tofu in a brown sauce garnished with finely sliced scallions (spring onions).

Serve it with a bowl of rice and pickles, and feel free to add any other small plates you like. Gyoza, korokke, or any sushi dish are all great pairings. We typically serve two or three side dishes together, so mix and match to your taste. Now, let’s dive into how to make agedashi tofu!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Related
Pairing
Agedashi tofu recipe

Ingredients

1 block of silken tofu
1 cup plant-based dashi
2 tablespoon soy sauce
2 tablespoon mirin
1 teaspoon sugar
1–2 cups sunflower oil (amount depends on size of the pan)
½ cup cornflour or potato starch
1 thumb-sized knob of ginger
1 spring onion

Instructions

A hand grating a freshly peeled knob of ginger on a stainless steel grater, over a wooden chopping board.

1. Peel and finely grate ginger. Set aside.

Spring onions (scallions) being thinly sliced on a wooden chopping board, held in the left hand with a sharp knife in the right.

2. Finely slice your spring onion into thin discs.

A large rectangle piece of white tofu, straight from the packet, being cut into eight smaller rectangle cubes over paper towel on a wooden chopping board.

3. Drain, pat your tofu dry and slice into four pieces.

A saucepan over low-medium heat containing brow liquid being stirred gently by a wooden paddle.

4. Make the sauce by combining the ingredients over a medium heat.

A plate dusted with white flour, with cubes of raw tofu being coated before deep frying.

5. Lightly dust and coat your tofu with starch.

A cube of deep fried tofu being lifted out of a saucepan of oil over heat by chopsticks. A plate of deep fried tofu cubes resting on a paper towel is off to the side.

6. Heat your oil over a medium heat and deep-fry your tofu.

Eight rectangle cubes of crispy deep-fried tofu, sitting on top of a paper towel, on a side plate.

7. Take out once crispy looking and lay onto a paper towel to drain.

Two cubes of lightly fried crispy tofu sitting in a small bowl containing a thin brown sauce and garnished with finely sliced scallions.

8. Serve up by placing two pieces into a bowl, a ladle of sauce and garnish.

Hint: After draining the tofu, pat it gently to avoid breaking it, but make sure it’s thoroughly dry for the best crispy coating. Any excess moisture on the tofu can stop it from frying evenly.

Substitutions

Soy sauce - Tamari can be used instead of soy sauce for a gluten-free option.
Cornflour or potato starch - if neither are suitable or available, arrowroot powder works as a starch alternative for coating the tofu.
Sunflower oil - Vegetable oil can be used instead of sunflower oil for deep frying, in fact any neutral flavour oil is fine.

Variations

Extra crispy: Double dip the tofu in starch for an even crunchier texture.
Spicy kick: Add a small dollop of chili paste or chili oil as a garnish if you enjoy soem extra heat.
Mushroom lovers: Top with sautéed mushrooms - use enoki, shitaki, osyter or any combination of the freshest mushrooms you can get your hands on.
Extra crispy: Add a bit of rice flour to the potato starch or cornflour.

Equipment

Making agedashi tofu is pretty straightforward and doesn’t need any fancy equipment. Most of what you need is basic kitchen stuff. The only extra tools that come in handy are a ladle for pouring the sauce and some tongs or chopsticks to turn the tofu while frying. Chopsticks are great because they let you turn the tofu gently so it doesn’t break. If you’re using tongs, try to avoid metal ones—they can be too sharp for the soft tofu. Silicone tongs work much better!

Storage

Agedashi tofu is best when it’s fresh and crispy, but if you have leftover sauce, you can keep it in an airtight container in the fridge for up to three days—just warm it up before using. The fried tofu itself doesn’t keep well since it loses its texture, so it’s best to enjoy it right away!

Top Tip

Grated daikon radish adds color and a fresh burst of flavor to your agedashi tofu!

FAQ

Can I use firm tofu instead of silken tofu?

Yep, that works too. Firm tofu holds its shape better and is easier to handle, especially if you’re new to agedashi tofu. I just like silken tofu for its softer, more delicate texture—but try both and see what you prefer.

Can I bake the tofu instead of frying it?

We haven’t tested this, but you can give it a try—just know the texture will be different. If you go for it, here’s how I’d do it: Coat the tofu in starch, place it on a lined baking tray, and spray lightly with oil. Bake at 400°F (200°C) for about 10 minutes, then flip and bake for another 5–10 minutes until crispy on all sides.

Is this agedashi tofu recipe gluten-free?

It can be! Just use tamari instead of soy sauce and check that your dashi and mirin are gluten-free.

Looking for other tasty vegan Japanese recipes? Try these: