Agedashi tofu is a classic Japanese appetizer of silken tofu that is lightly dusted with starch, fried until crisp, and served in a warm, savory dashi-based sauce with grated daikon and scallions. While the deep-frying adds some oil, the dish is still relatively light, and the calorie count depends heavily on the type of tofu, the oil absorbed, and the sauce. This recipe gives you a clear picture of what goes into a typical serving, along with a genuinely delicious version you can make at home.
Ingredients
- 14 oz (400 g) block silken or soft tofu (firm silken works best)
- 1/4 cup (30 g) potato starch or cornstarch
- 3 tbsp (45 ml) neutral oil (like canola or vegetable) for frying
- 1 cup (240 ml) dashi stock (or 1 cup water + 1 tsp dashi powder)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 ml) sugar
- 1/4 cup (25 g) grated daikon radish (optional but traditional)
- 2 scallions, thinly sliced
- Shichimi togarashi (Japanese seven spice) for garnish (optional)
Instructions
- Drain the tofu and pat it dry with paper towels. Cut it into 8 equal cubes (about 2 inches / 5 cm each). Place the cubes on a plate lined with paper towels, cover with more paper towels, and gently press for 10 minutes to remove excess water.
- While the tofu drains, make the sauce: In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Heat over medium until the sugar dissolves, then remove from heat and set aside.
- Grate the daikon and squeeze out excess liquid. Set aside.
- Put the potato starch in a shallow dish. Dredge each tofu cube in the starch, coating all sides evenly. Shake off any excess.
- Heat the oil in a large non-stick skillet over medium-high heat. The oil is ready when a pinch of starch sizzles immediately. Carefully place the tofu cubes in the pan, leaving space between them. Fry for 3–4 minutes per side, until golden and crisp. Turn gently with a spatula.
- Once all sides are crisp, remove the tofu and drain on paper towels.
- Divide the warm sauce among four small bowls. Place 2 tofu cubes in each bowl. Top with grated daikon, scallions, and a sprinkle of shichimi if using. Serve immediately.
Tips
- Use firm silken tofu, not regular silken (which is too delicate) or medium-firm (which is too dense). If you can only find soft tofu, handle it very gently and consider using a wider spatula.
- Patting the tofu dry is essential—excess moisture will cause the starch to become gummy and the tofu to stick to the pan.
- Do not overcrowd the pan. Fry in two batches if needed to keep the oil temperature steady.
- For a gluten-free version, use tamari instead of soy sauce and ensure your dashi is gluten-free (some brands contain wheat).
Serving Suggestions
Serve agedashi tofu as an appetizer or light lunch. It pairs well with steamed rice and a simple green salad. For a fuller Japanese meal, serve alongside grilled fish, miso soup, or a small portion of soba noodles. The dish is best enjoyed hot, right after frying.
Variations
- Spicy: Add a few drops of chili oil or a pinch of cayenne to the sauce.
- Ginger: Add 1 tsp grated fresh ginger to the sauce for a brighter flavor.
- Vegetable-based: Replace the dashi with a kombu-mushroom stock for a vegan version (use a vegan-friendly dashi or make your own).
- Extra crisp: Double-coat the tofu in starch for a thicker, crunchier crust.
Storage and Reheating
Agedashi tofu is best eaten immediately—the crisp coating softens quickly. If you have leftovers, store the fried tofu and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the tofu on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until heated through. Do not microwave, as it will make the tofu soggy. The sauce can be reheated on the stovetop.
Frequently Asked Questions
How many calories are in agedashi tofu?
A typical serving of 2 cubes (about 100 g tofu) with sauce and a little oil has roughly 180–220 calories. The exact number depends on the tofu’s fat content and how much oil is absorbed during frying.
Can I bake or air-fry agedashi tofu to reduce calories?
Yes, you can air-fry at 400°F (200°C) for 12–15 minutes, flipping once, or bake at 425°F (220°C) for 20–25 minutes. The texture will be less crispy and the tofu may be slightly drier, but it will cut the oil significantly.
What is the best tofu for agedashi?
Firm silken tofu is ideal—it holds its shape during frying but retains a creamy interior. Regular silken is too fragile, and extra-firm tofu will be too dense and chewy.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently before serving.
Is agedashi tofu gluten-free?
It can be. Use tamari instead of soy sauce and ensure your dashi is gluten-free (some commercial dashi contains wheat). Potato starch is naturally gluten-free.
Why does my tofu stick to the pan?
Usually because the tofu wasn’t dried well enough or the oil wasn’t hot enough. Make sure to press the tofu thoroughly and test the oil temperature with a pinch of starch before frying.
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