Japanese Agedashi Tofu is a simple but delicious way to enjoy silken tofu! It’s fried tofu served in a flavorful, savory broth. All you need are a handful of ingredients, and 15 minutes to make this tofu dish. So, give this Agedashi Tofu recipe a try if you want to indulge in some tasty Japanese comfort food.
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Ingredients for Agedashi Tofu
Here are the ingredients you’ll need:
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Silken tofu – also known as Japanese-style tofu, is silky and creamy in texture. It is also very delicate, and will easily fall apart if not handled gently. I recommend using medium or firm silken tofu, since it’s easier to handle than soft tofu.
Potato starch – is most commonly used in Japanese cooking to thicken sauces or as a coating for fried food. You can use cornstarch if you don’t have it.
Sesame oil – is cooking oil made from sesame seeds. It has a slightly nutty but mostly neutral flavor, and it works well with many Japanese dishes. Use any neutral cooking oil if you need to substitute.
Mirin – is a type of sweet rice wine that is commonly used in Japanese cooking. It has a unique flavor that is both sweet and slightly acidic, and it is often used as a seasoning in marinades, sauces, and glazes. Mirin is readily available at most Asian supermarkets and online.
Japanese soup stock – or dashi, is used to add savory umami flavor. Traditionally, Japanese dashi is made from fish, but there are many vegan soup stock options available online or at most Asian supermarkets. (In Japan) My favorite vegan dashi is Ohsawa Wafu Dashi.
Cake flour – can be subbed with all-purpose flour.
How to make Agedashi Tofu
A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.
1. Drain the tofu and cut it into 8 equal pieces. Pat dry with paper towels and set aside.
2. In a shallow dish, mix potato starch and cake flour. Coat each tofu piece well with the flour mixture.
3. Heat sesame oil in a skillet for shallow frying (you’ll need enough oil to cover the entire bottom of the skiller). Once the oil is hot, carefully place the tofu pieces in the oil, making sure not to overcrowd the skillet. Fry the tofu pieces on medium heat for about 2-3 minutes on each side, or until golden brown. Carefully remove from the oil and drain on a paper towel or a wired rack.
4. In a separate saucepan, combine water, potato starch, soup stock granules, soy sauce, and mirin. Simmer until the broth slightly thickens.
5. Place the fried tofu pieces in a serving dish and pour the hot broth mixture over them. Garnish with finely chopped green onions and grated ginger. And ENJOY!
Looking for other vegan Japanese dishes?
- Hayashi Rice
- Congee (Rice Porridge)
- Miso Garlic Pasta
- Maitake Mushroom Steak
- Spicy Edamame
- Japanese Meatballs
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Japanese Agedashi Tofu
Ingredients
- 1 block (400g) silken firm tofu see Ingredient Notes
- 2 tbsp potato starch
- 1 tbsp cake flour
- sesame oil for shallow frying (you'll need enough oil to cover the entire bottom of the skillet)
for the broth
- 200 ml water
- 1/2 tsp Japanese soup stock granule
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- potato starch slurry mix 1/2 tbsp water and 1/2 tbsp potato starch
for garnish
- 1/2 tbsp grated ginger
- 1 tbsp finely chopped green onions
Instructions
- Drain the tofu and cut it into 8 equal pieces. Pat dry with paper towels and set aside.
- In a shallow dish, mix potato starch and cake flour. Coat each tofu piece well with the flour mixture.Tip: don't let it sit too long after you coat the tofu in potato starch and flour. It can become soggy and wet. It's best to fry the tofu right after applying the coating.
- Heat sesame oil in a skillet. Carefully place the tofu pieces in the oil, making sure not to overcrowd the skillet. Fry on medium heat for about 2-3 minutes on each side, or until golden brown. Carefully remove tofu from the oil and drain on a paper towel or a wired rack.
- In a separate saucepan, combine the ingredients for the broth. Simmer until the broth slightly thickens.
- Place the fried tofu pieces in a serving dish and pour the hot broth mixture over them. Garnish with finely chopped green onions and grated ginger. And ENJOY!
