Agedashi Tofu (揚げ出し豆腐)

Agedashi Tofu (揚げ出し豆腐)

Agedashi Tofu is the must-try dish in Japanese restaurants and Izakaya (Japanese pubs/tapas restaurants). Crispy outside, deep-fried soft tofu inside served with a sophisticatedly flavoured sauce called “Tsuyu”. This has a robust umami flavour and is a to die for Japanese dish! Furthermore, it is an unbelievably simple and easy dish to make.

Agedashi Tofu is a small piece of tofu dusted with Katakuriko potato starch and deep-fried. When the dusted katakuriko is deep-fried, it creates a crispy coating outside and the tofu stays soft inside. Nearly all Japanese restaurants serve Agedashi Tofu as it is a very popular menu item, along with Yakitori and Tsukune, not only in Japan but worldwide.


  • 300 g Firm Tofu
  • 2 tbsp Katakuriko starch
  • Cooking Oil to deep-fry



  • 5 cm of daikon grated or ¼ cup
  • 1 spring onion
  • 1 piece ginger (grated)
  • 1/4 tsp Shichimi Togarashi
  • 1 tsp White sesame seeds to sprinkle


  1. Remove the excess water out of the tofu by wrapping it in a paper towel and leaving it for about 20 minutes with a weight over the tofu.
  2. Cut the tofu 1.2inch x 1.6inch x 0.8inch (3cm x 4 cm x 2cm)
  3. Heat oil in a deep frying pan to 170°C.
  4. When the oil is ready, place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
  5. Deep-fry 4 pieces of the tofu at a time for a few minutes.
  6. Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
  7. Make the sauce by putting all the ingredients into a sauce pan.
  8. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
  9. Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

This recipe was first featured in Chopstick Chronicles.