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Agedashi Tofu

This is the second way I experimented with cooking Japanese tofu … and it isn’t too bad ;) We didn’t have enough, hehe…

In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce.

I make my own dashi (see here & here) this time round but if you don’t intend to do alot of Japanese cooking, you can get instant dashi mixes from supermarkets too.

Agedashi Tofu
Agedashi Tofu

(Serves 2)
Japanese tofu, 200g
Grated radish
Spring onions, chopped
Bonito Flakes
Vegetable oil

1/2 cup dashi soup stock (konbu dashi)
1/2 tbsp mirin
1/2 tbsp light soy sauce

Wrap tofu in paper towels and squeeze out excess water. Cut the tofu to small squares (I cut a 200g block to 4 squares). Coat the tofu cubes with cornflour evenly. Deep fry the tofu in pre-heated oil (170C, 340F) for about 4 minutes or until light golden brown. Drain the deep fried tofu on tempura papers and then place them on serving plates. In a saucepan, bring the ingredients for the sauce to a boil. Pour the hot sauce over the tofu. Top each tofu with grated radish, bonito flakes and spring onions.

Leave a Comment

14 Responses to “Agedashi Tofu”

  1. didally — October 24, 2007 @ 12:21 am

    Arggh.. so hungry now. I love agedashi tofu! Esp, with lotsa bonito flakes. I like all your jap food. =D


  2. hotelsinturkey — October 16, 2008 @ 12:39 am

    I am just going to be honest. I have never ever and never will understand the point of tofu in my life. When ever I taste it, there is no taste. I even created a saying for this.. “tofu, no food”. It even sounds funnier when you say it outloud.:)))Seriously, is it only me that is not getting any taste, but only the things that it is cooked with or does it actually have a taste?


  3. Alan — May 14, 2009 @ 11:58 am

    Yum Yum! :P


  4. ian — May 14, 2009 @ 11:01 pm

    In response to “tofu-no food” Saying you don’t like Tofu is like saying you don’t like flour.
    Tofu in fact does have a flavor-very mild.
    If you can’t taste it perhaps there is a problem with your taste sensors.
    Tofu is a wonderful food- so versatile as it does not clash and can be flavored any way-sour,bitter, salty, sweet,umami… it is an excellent source of protein with out destroying our planet. Open your mind and palate and explore the incredible options cooking with tofu offers.


  5. gwen — July 29, 2009 @ 3:32 pm

    HI Wiffy,

    May I know if the jap tofu can be replaced with other types of tofu? Or do you think I could easily get one from cold storage or fairprice?



    • wiffy replied: — July 29th, 2009 @ 4:05 pm

      yes you can! get those that’s suitable for frying. Japanese tofu is really overpriced in Singapore (I think about 4x).


  6. Kim — July 17, 2013 @ 10:20 pm


    Can I ask what kind of tofu u use and where can I get it.



    • wiffy replied: — July 19th, 2013 @ 11:00 am

      Hello, use any type of tofu which indicates suitable for deep frying.


      • kim replied: — July 21st, 2013 @ 2:27 pm

        thanks !

        you’ve great recipe, simple and nice.

  7. S — March 23, 2015 @ 12:16 am

    Hi Wiffy, how do you deep fry foods at home without a deep fryer? Would the kitchen be covered in oil splatters? Will the pot you use be scorched with burn marks?


    • wiffy replied: — March 27th, 2015 @ 6:15 pm

      I use a small pot (so that minimize usage of oil) and just deep fry foods in it. So far there is no burnt pot. The food for deep-frying should be either air-fried or coated in flour. Splatters are still inevitable sometimes so just wipe the surface after cooking.



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