Agedashi Dofu: Japanese Fried Tofu in a Dashi-Based Sauce
Agedashi dofu is a traditional Japanese dish featuring soft tofu coated in potato starch, deep-fried to achieve a crispy exterior.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Press tofu by wrapping it in paper towels, placing it on a tray with a weight on top, and letting it sit for 15 minutes.
-
Mix 1 tablespoon potato starch with 1 tablespoon water; add this mixture to the boiling sauce, stir quickly, and remove from heat.
-
Dry the pressed tofu, cut each piece in half, and fully coat with 4 tablespoons of potato starch.
-
Heat oil to 350 F in a deep pot.
-
Deep-fry the tofu pieces until light brown, then drain on paper towels.
-
Plate the fried tofu, pour the sauce over it, and garnish with grated ginger and bonito flakes if using.