Agedashi tofu is crispy fried tofu soaked in a savory, subtly sweet sauce, popular as an izakaya dish or side. This vegan version uses homemade vegan dashi to keep the flavor authentic. Perfect as a light appetizer or tasty snack. Try my sticky tofu, vegan fried chicken, or tofu noodles for more tofu ideas.
Agedashi Tofu – 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 japanese 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 & Substitutions
| Item | Swap out |
|---|---|
| Silken tofu | Soft or medium tofu |
| Homemade vegan dashi | Instant kombu dashi powder |
| Soy sauce | Tamari (gluten free) |
| Mirin | Sweet sherry or rice vinegar + sugar |
| Sugar | Maple syrup or agave |
| Sunflower oil | Vegetable or rapeseed oil |
| Corn starch | Potato starch |
| Ginger | Sushi ginger (gari), finely chopped |
| Green onion | Chives or Japanese nira |
How to Make Agedashi Tofu
1. Prepare toppings
i) Peel and finely grate ginger using the fine side of a box or ceramic grater.
ii) Finely slice your spring onion into thin discs.
2. Prepare tofu
i) Drain the excess water from your tofu and pat dry. Cut into four equal pieces, roughly 1.5" x 1" thick (~ 4 x 3 cm). Leave on paper towel to dry off.
Tip: Handle the silken tofu with care as it is soft and breaks easily.
3. Build the sauce
Make the sauce by combining the ingredients over a medium heat, bring to a simmer to dissolve the sugar then keep warm while you move through the next steps.
4. Fry Tofu
i) Gently, lightly dust and coat your tofu with the cornstarch starch, ensuring all sides are covered.
ii) Heat your oil to 350°F (180°C) and deep-fry your tofu. Turning, crisping up all sides.
iii) Take out and lay onto a paper towel or wire rack to drain off excess oil .
5. Plate up
Place two pieces of fried tofu into a bowl, ladle over sauce and garnish.
Love this recipe?
Check out my other vegan tofu recipes for more ideas.
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 doesn't need any fancy equipment, just a few basics from the kitchen:
- A small saucepan for the dashi sauce
- Tongs or chopsticks to turn the tofu while frying. Chopsticks are gentler on the tofu; if using tongs, choose silicone over metal to avoid tearing
- A ladle for pouring the sauce
- A frying pan or wok for shallow frying
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!
Agedashi Tofu FAQs
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
- 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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