Skip to content
FriendsPantry

Japanese

Agedashi tofu

Non-vegetarian

揚げ出し豆腐 · agedashi dōfu

Cubes of tofu coated in starch and fried until delicately crisp, then served in a warm soy-dashi broth with grated daikon and ginger.

Agedashi tofu is a Japanese starter, ready in about 30 minutes and made with tofu and dashi. It serves 3 and is rated intermediate to cook.

Start cooking
A serving of Agedashi dōfu
Photo: HungryHuy / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
10 min
Total
30 min
Serves
3
Level
Intermediate
Calories
329

Ingredients

3 starter servings

Equipment

Method

  1. Step 1

    Bring the dashi (opens in a new tab), soy sauce (opens in a new tab) and mirin (opens in a new tab) to a simmer in a small pan; keep warm.

    • 3 min
    • medium heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Heat the oil to 175 °C in a small deep pan. Pat the tofu (opens in a new tab) dry and coat each piece evenly in starch just before frying.

  3. Step 3

    Fry the tofu (opens in a new tab) a few pieces at a time, turning, until the coating is crisp and very lightly golden. Drain on a rack.

    • 4 min
    • 175°C

    Food safety: Tofu holds water and can spit — dry it well. Never leave hot oil unattended, keep the pan no more than a third full and lower food in away from you. Keep a lid nearby to smother any flare-up — never use water.

  4. Step 4

    Place the tofu (opens in a new tab) in shallow bowls and pour the warm broth around it. Top with daikon (opens in a new tab), ginger, spring onion (opens in a new tab) and bonito flakes (opens in a new tab) and serve at once.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Japan · Well documentedMore food from Japan
Dish
Lunch · Dinner · Appetizers & starters · Side dishes
Cooking method
Deep-fried, Simmered
Taste
umami, savoury, mild
Diet
Pescatarian · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Cook more with
Tofu · Dashi · Cornstarch · Soy sauce · Mirin · Daikon
Techniques
Deep-frying · Simmering

Allergens

  • Contains, can be adapted: Fishfrom dashi, katsuobushi (bonito flakes)
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom tofu, soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

329 kcal per serving

Estimated

1 serving ≈ 271 g · recipe makes 3

Where the energy comes from

  • Protein 31%
  • Carbohydrate 19%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy329 kcal121 kcal
Protein25.8 g9.5 g
Carbohydrate16.1 g5.9 g
Net carbohydrate12.3 g4.5 g
Sugars——
Added sugars——
Fibre3.8 g1.4 g
Fat18.9 g7 g
Saturated fat2.3 g0.9 g
Trans fat——
Cholesterol1 mg0 mg
Sodium753 mg278 mg
Salt equivalent1.9 g0.7 g
Vitamins & minerals per serving
Potassium
541 mg
Calcium
928 mg
Iron
4 mg
Magnesium
97 mg
Vitamin A (RAE)
—
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0.5 µg
Folate (DFE)
52 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: katsuobushi (bonito flakes).
  • Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
  • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Coat the tofu only at the last moment so the starch stays dry and crisp.

Common mistakes

  • Coating the tofu too early — the starch goes gummy. Coat just before frying.
  • Letting the fried tofu sit in the broth before serving; the coating turns soft within minutes.

Serve with

  • A classic izakaya starter alongside yakitori and edamame.

Storage

  • Best eaten immediately; the coating softens in the broth.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tofu, medium-firm, drained and pressed for 15 minutes, cut into 6 pieces400 g
  • Daikon, finely grated and lightly squeezed80 g
  • Katsuobushi (bonito flakes), flakes, for scattering (optional)2 g
Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like