🍢 Agedashi tofu

Name: Agedashi tofu
Total time: 30 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g silken or soft tofu; 3 tbsp potato starch; Vegetable oil for deep-frying; 200 ml dashi; 2 tbsp soy sauce and 1 tsp sugar; 1 tsp grated ginger; 2 tbsp grated daikon and 1 spring onion, sliced; A pinch of bonito flakes

Origin: Japan

200kcal

per serving · 200 g

100kcal

per 100 g

12 gProtein6 g / 100 g

10 gFat5 g / 100 g

12 gCarbs6 g / 100 g

Agedashi tofu is a classic Japanese appetizer of silken tofu cubes dusted in potato starch and deep-fried until a thin, crisp shell forms around a soft, custard-like centre. The tofu is served in a warm, savoury broth of dashi and soy sauce and topped with grated ginger, grated daikon, spring onion and bonito flakes, so the coating turns silky as it soaks.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: dashi, bonito

Not veganbecause of: dashi, bonito

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Soy

What it is made of

silken tofudashisoy saucegingerbonitopotato starch

Recipe

2 servings30 min

Ingredients

300 g silken or soft tofu
3 tbsp potato starch
Vegetable oil for deep-frying
200 ml dashi
2 tbsp soy sauce and 1 tsp sugar
1 tsp grated ginger
2 tbsp grated daikon and 1 spring onion, sliced
A pinch of bonito flakes

Method

Wrap the tofu in kitchen paper and press lightly for 20 minutes to remove excess water, then cut into 6 cubes.
Heat the dashi with the soy sauce and sugar until just simmering and keep warm.
Coat the tofu cubes in potato starch and deep-fry at 170–180 °C for 2–3 minutes until lightly golden and crisp.
Drain on paper, place in bowls and pour the warm broth around the tofu.
Top with ginger, daikon, spring onion and bonito flakes and serve at once.

How to make it lighter

Drain the fried tofu well on paper towels — deep-fried coatings soak up oil quickly.
Shallow-fry in a non-stick pan with 2 tbsp oil instead of deep-frying.
Serve it with steamed vegetables to make a light meal.

History

Agedashi tofu has been eaten in Japan for centuries and appears in a well-known 18th-century tofu recipe collection, Tofu Hyakuchin. Today it is a standard dish at izakaya and home tables across Japan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →