Agedashi Tofu

Agedashi Tofu

Our story

Kim and Tyler are a couple who love to travel and try new foods. During their trip to Japan, they made a point to seek out the best agedashi tofu in town. After asking locals for recommendations, they found a small restaurant that specialized in tofu dishes. They ordered a plate of agedashi tofu and were immediately impressed by the crispy exterior and soft, silky interior of the tofu cubes. The dashi broth was warm and comforting, with just the right amount of saltiness and umami flavor. They loved the dish so much that they went back to the restaurant again before leaving Japan.

Agedashi tofu is a classic Japanese dish that has been enjoyed for centuries. It consists of deep-fried tofu that is served in a warm and savory dashi broth. This dish is a popular appetizer or side dish in Japanese cuisine and is enjoyed for its crispy texture and delicious umami flavor.

The origins of agedashi tofu are not entirely clear, but it is believed to have been invented by Japanese monks in the Edo period (1603-1868). Tofu was a common ingredient in Buddhist cuisine and was often prepared in simple ways to showcase its natural flavor. The monks would deep-fry small cubes of tofu and serve them with a simple dipping sauce or in a warm broth. Over time, this dish evolved into the agedashi tofu we know today, which is typically served in a dashi broth with additional seasonings and garnishes.

To achieve the perfect crispy texture for agedashi tofu, it’s important to fry it at the right temperature. The ideal temperature for deep-frying tofu is around 350-375°F (175-190°C). This temperature allows the tofu to cook evenly and develop a crispy exterior without burning. If the oil temperature is too low, the tofu will absorb too much oil and become greasy. If the oil temperature is too high, the tofu may burn on the outside before the inside is fully cooked. Once the tofu is golden brown and crispy on all sides, it’s then served in a warm dashi broth that has been seasoned with soy sauce, mirin, and sake. Letting the tofu sit in the sauce allows it to absorb all the savory flavors, making it even more delicious.

Agedashi tofu is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. It’s often served as a starter at Japanese restaurants or izakayas (Japanese-style pubs). The warm and savory broth is perfect for cold weather or rainy days, making it a popular comfort food in Japan. Agedashi tofu can also be served as a vegetarian or vegan option for those looking for a meatless meal.

If you want to recreate the delicious taste of agedashi tofu at home, follow this recipe!

If you enjoyed this recipe, check out the other recipes on the blog!

agedashi tofu Recipe - Kims Eatery homemade

Agedashi Tofu

Agedashi tofu is a classic Japanese dish that consists of deep-fried tofu served in a savory dashi broth. It's a delicious and satisfying vegetarian dish that's easy to make at home. Here's a simple recipe to get you started:
Cook Time 5 mins
Course Appetizer
Cuisine Japanese
Servings 4
Calories 230 kcal


  • Cutting board and knife - for cutting the tofu into cubes and slicing the green onion.
  • Shallow dish - for tossing the tofu cubes in the cornstarch.
  • Deep frying pan or pot - for deep frying the tofu cubes. Make sure the pan is deep enough to hold enough oil to fully submerge the tofu cubes.
  • Slotted spoon - for removing the tofu cubes from the hot oil.
  • Paper towel - for draining the fried tofu cubes and removing excess oil.
  • Small saucepan - for making the dashi broth.
  • Measuring cups and spoons - for accurately measuring the ingredients for the dashi broth.


  • 1 block of firm tofu drained and cut into small cubes
  • 1/4 cup of cornstarch
  • Vegetable oil for frying
  • 1 1/2 cups of dashi broth
  • 1 tbsp of soy sauce
  • 1 tbsp of mirin
  • 1 tbsp of sake
  • 1 tsp of sugar
  • 1 green onion thinly sliced
  • 1 tbsp of grated daikon radish optional


  • In a small saucepan, combine the dashi broth, soy sauce, mirin, sake, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes until the flavors are well combined.
  • In a shallow dish, toss the cubed tofu in the cornstarch until it's well coated.
  • Heat the vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the tofu cubes to the pan and fry them until they're golden brown and crispy on all sides.
  • Use a slotted spoon to remove the tofu cubes from the pan and drain them on a paper towel.
  • Divide the fried tofu cubes among serving bowls. Pour the hot dashi broth over the tofu cubes, and garnish with sliced green onions and grated daikon radish, if desired.
  • Enjoy your homemade agedashi tofu with a warm bowl of rice or a side of steamed vegetables. It's a comforting and flavorful dish that's perfect for a cozy night in.
Keyword Agedashi Tofu, Recipes

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