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.
At a glance
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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
- 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
1. Peel and finely grate ginger. Set aside.
2. Finely slice your spring onion into thin discs.
3. Drain, pat your tofu dry and slice into four pieces.
4. Make the sauce by combining the ingredients over a medium heat.
5. Lightly dust and coat your tofu with starch.
6. Heat your oil over a medium heat and deep-fry your tofu.
7. Take out once crispy looking and lay onto a paper towel to drain.
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
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.
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.
It can be! Just use tamari instead of soy sauce and check that your dashi and mirin are gluten-free.
Related
Looking for other tasty vegan Japanese recipes? Try these:
Pairing
These are my favourite dishes to serve with agedashi tofu:
📖 Recipe
Agedashi tofu recipe
Ingredients
- 300 g silken tofu 1 block
- 250 ml plant-based dashi
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 1 teaspoon sugar
- 250 ml cups sunflower oil just enough to submerge your tofu when it deep fries
- 60g cornflour or potato starch
- 1 thumb-sized knob of ginger
- 1 green onion
Instructions cook mode
- Peel and finely grate ginger. Set aside.
- Finely slice your spring onion into thin discs.
- Drain, pat your tofu dry and slice into 4 pieces.
- Make the sauce by combining the ingredients over a medium heat.
- Lightly dust/coat your tofu with starch.
- Heat your oil over a medium heat and deepfry your tofu.
- Take out once crispy looking and lay onto a paper towel to drain.
- Serve up by placing two pieces into a bowl, a ladle of sauce and garnish.
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