Agedashi Tofu (Deep Fried Tofu)

Posted by on August 16, 2011 in Appetizers, Blog, Japanese Cuisine Favorites, Vegetables & Vegetarian | 7 comments

Agedashi Tofu 3a

Agedashi tofu is one of my favorite Japanese appetizers. We order this regularly if we happen to be dining at a Japanese restaurant, but interestingly, it’s not something my Mom made for us when we were growing up. I think this is because the tofu is fried. On a good note, it’s only fried for 3 to 4 minutes. (Does that really make a difference? Probably not, if it’s fried, it’s fried, right!)

Big Onechan also loves agedashi tofu. She’s been asking me to make this for a while and I kept saying that I would, but ultimately I never did. It’s one of those dishes that is easier to order when you’re out, and frying food is not something I enjoy doing regularly.

For a special occasion celebrating summer, I decided to surprise Big Onechan with homemade ageh dashi tofu and one of her favorite dinners, soboro donburi. She was very happy.

Drain excess moisture from the tofu on paper towels or place in a colander…

Tofu dressed in a mixture of cake flour and potato starch…

Agedashi tofu is fried twice. After the first dip in the oil, the tofu rests on a wire rack for 2 minutes, it is then returned to the oil to fry until golden brown or it floats…

Our agedashi tofu, garnished and ready to eat!

Agedashi Tofu 2a

My Auntie in Japan hunted down a set of colorful and absolutely fabulous Hello Kitty hashi (chopsticks). Arigato!

Alrighty, I’m keeping this post short because I’m putting together “a step outside the kichen” post. Hope you enjoy the agedashi tofu. We loved it. I might have to start making this at home more regularly!

Cheers and hope you’re having a great summer! We are!

Judy | bebe mama


4.0 from 1 reviews
Agedashi Tofu | Deep Fried Tofu
  • 2 blocks momen tofu (regular firmness); I use soft tofu
  • 3 to 4 tablespoons cake flour
  • 3 to 4 tablespoons potato starch
  • daikon oroshi (grated Japanese radish)
  • grated ginger
  • Green onions, chopped (for garnish)
  • Canola oil for frying
  • 1 cup dashi (see Recipe page for my homemade dashi)*
  • 3 tablespoons shoyu (soy sauce)
  • 2 tablespoons mirin
  1. Set the tofu on paper towels for 15 minutes and drain. The tofu can also be placed in a colander. Cut into 8 pieces.
  2. Dip tofu in flour. Remove excess.
  3. Heat oil to 375 °F. While the tofu is frying, don't move the tofu in the oil as the skin of the agedashi tofu will easily come off. Allow it to fry until slightly golden. Remove from oil, and drain for a minute or two. Return the tofu to the oil and fry until it's golden or floats to the top and the corners are rounded.
  4. In a small pot, add the sauce ingredients together and simmer. Place tofu in platter and add daikon oroshi and ginger on top. Drizzle with the tofu dashi.


  1. avatar

    hello…my mom made this all the time growing up…it looks very easy but I definitely don’t like to fry much ;)… kids prefer tofu plain too. anyway it looks pretty ;)
    I’m sure you’re happy to be back in your own kitchen! xoxo

    • avatar

      thanks, kyuri. :) yes, actually i am pretty happy to be back in the kitchen, despite the fact that i’m still tired and slightly ill. LOL.

  2. avatar

    This looks wonderful Judy…one I have not tried yet but it sounds/looks completely delicious!

    • avatar

      Thanks, Alisha! Hope you are well. :)

  3. avatar

    Hi, Judy! Oh my gosh, it’s been so long since my last visit here. I’ve been looking through your travel pictures and wow, how fun China must have been. Will have to stop and read the actual posts soon but first I had to comment on this one. I LOVE agedashi tofu. I can never get enough of it. We have a favorite Japanese place that makes the best a/t and I always devour the entire serving (and it’s not small!). I’ve never made it myself so I’m glad you’ve shared a recipe here.

    Hope all is well!

    • avatar

      Hi Jean! So nice to hear from you! I’ve missed you and noticed you hadn’t been posting often. Glad to see you back. :)

  4. avatar

    I have just stumbled across your webpages. I love the recipes. Nice, simple and everything I have in my cupboards (most of the time). I always have excess tofu left over or Dashi when I make it, so this’ll be a great little option.


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