Easy Japanese Appetizer: Agedashi Tofu

Hello and welcome! I was missing one of my favorite Japanese appetizers and wanted to give it a try at home. Agedashi Tofu is a fried tofu appetizer popular at many sushi restaurants, and if you’ve never tried it you’re missing out! The good news is it’s super simple to prepare at home with great results. Cubes of tofu are fried for crispy, crunchy exteriors; the cubes are served in a shallow bowl of savory dashi, slightly sweetened with mirin. The fried tofu cubes are topped with a sprinkling of togarashi, sliced scallions, crispy seaweed and bonito flakes. Such great flavors and textures in this dish! It’s so light and fresh! Let’s make this easy Japanese Appetizer: Agedashi Tofu!

Draining the Tofu

We want to use medium firm or firm tofu for this recipe. Soft tofu will work and is optimal, but its soft texture has a tendency to break apart. So, to keep this easy, we are using firm tofu.

Wrap the block of tofu in two layers of paper towels and place on a rimmed sheet pan. Then place another sheet pan on top of the tofu and place something heavy on top. I am using a mortar bowl. Let this sit for 15 minutes. Meanwhile we can prepare the dashi sauce.

Dashi Sauce

Dashi is the common broth used for all kinds of Japanese soups like udon and ramen. Making it from scratch is easy, it’s basically kombu (kelp) and bonito flakes (smoked, fermented tuna flakes) simmered together and strained to make a broth. I am taking a great shortcut though, and using a dashi broth packet. I came across a company making a great dashi packet: On the Umami Dashi Bonito and Kombu Kelp. Bring one packet with 8 ounces of water to a boil and simmer for three minutes. Swirl the pan every so often, and you have instant dashi.

For the Agedashi Tofu, remove the packet after the three minute simmer and add 2 tablespoons each of mirin and soy sauce. Put the pan back on the burner to simmer for another 3 minutes. Swirl the dashi to mix. Then cut the heat and cover the pan. Set aside until we are ready with the fired tofu.

Agedashi Tofu Toppings

There are a lot of options for toppings. You can do all of them or only go with what you have. I am prepping scallions (sliced thin). Slice nori into matchstick slices, I am using two sheets of the popular seasoned nori snacks. Additionally, I have the spicy 7 seasoning blend: togarashi; and bonito flakes.

Agedashi Tofu

By now, your 15 minutes of draining time for the tofu should be up. Unwrap the block of tofu and slice into 6 cubes for two servings. Dry off the sheet trays. Place a wire rack in one of the sheet trays and set aside. On the other sheet tray, spread four tablespoons of potato starch on one side.

Get 2 cups of neutral oil like vegetable or grapeseed oil heating in a Dutch oven or high sided pan over high heat. We are looking for the oil to reach a temperature between 320 and 340 degrees. When the temp hits around 300 degrees F, reduce the heat to medium.

Now, Toss the cubes of tofu in the potato starch to lightly coat all sides of the cubes in potato starch.

Temp the oil again before frying the tofu, we are looking for a temp between 320 and 340 degrees F. When you’re in that range, gently place the tofu cubes in the hot oil. Be sure to not crowd them together.

As soon as the tofu easily releases from the pan (about 1-2 minutes), flip them all the way over and fry the other sides. This should only take about 1-2 minutes each side. The tofu won’t get super golden, it will get lightly golden in some spots. But for the most part, the potato starch will stay white. You can tell it’s ready by the crispy texture look and feel of the potato starch. Transfer the fried tofu to the wire rack. You can use silicon-tipped tongs if you don’t have long cooking chopsticks. Just be careful to not tear or break the tofu.

Pour the dashi sauce we set aside into a measuring cup for more controlled pouring into the serving bowl. Place three fried tofu cubes in a shallow bowl. Then, from the side of the bowl, pour in half the dashi sauce. The dashi should not be poured over the top of the fried tofu – we want to keep the top half of the fried tofu crisp.

Agedashi Tofu Finishing Touches

Now, top the Agedashi Tofu with your desired toppings. Sprinkling them gently over the top of the fried tofu.

And that’s it! All in all this Easy Japanese Appetizer takes only about 20-25 minutes and the result is a restaurant-worthy appetizer that is sure to impress.

I realize this might not be most people’s cup of tea, but If you’re curious about flavors new-to-you, and want to experiment with other cuisines, I highly encourage you to try Agedashi Tofu – it’s so simple and such a great entree to Japanese food and cooking. Another bonus is that replicating a restaurant dish so well is a great boost to your confidence in the kitchen! If you want to try another classic Japanese appetizer, try Chicken Katsu with Tonkatsu Sauce. Thank you so much for spending some of your day with me! Take care and be well, xo Kelly

Key Equipment

Key Ingredients

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Agedashi Tofu

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Appetizer, side dish – Japanese

By Just One Cookbook – Serves: 2

Prep Time: 15 Minutes – Cooking Time: ~4 Minutes – Total Time: ~20 Minutes

Crispy, crunchy exteriors give way to soft and creamy tofu, flavored with a slightly sweet, savory dashi sauce. A classic Japanese Appetizer.

Ingredients

• 1 14-oz. Block Medium-Firm or Firm Tofu
• 4 tbsp. Potato Starch
• 2 cups Neutral Oil for Frying, like Vegetable or Grapeseed Oil
• Dashi Sauce
• 8 oz. Dashi Broth
• 2 tbsp. Mirin
• 2 tbsp. Soy Sauce
• Agedashi Tofu Toppings
• Scallion, sliced thin
• Togarashi
• Bonito Flakes
• Seasoned Nori sheets, sliced into matchsticks

Instructions

1

Wrap the block of tofu in two layers of paper towels and place on a rimmed sheet pan. Then place another sheet pan on top of the tofu and place something heavy on top. Let this sit for 15 minutes. Meanwhile we can prepare the dashi sauce.

Dashi Sauce

2

Bring one dash packet with 8 ounces of water to a boil and simmer for three minutes. Swirl the pan every so often.

3

Remove the packet after the three minute simmer and add 2 tablespoons each of mirin and soy sauce. Put the pan back on the burner to simmer for another 3 minutes. Swirl the dashi to mix. Then cut the heat and cover the pan. Set aside until we are ready with the fired tofu.

Fried Tofu

4

Unwrap the block of tofu and slice into 6 cubes for two servings. Dry off the sheet trays. Place a wire rack in one of the sheet trays and set aside. On the other sheet tray, spread two tablespoons of potato starch on one side.

5

Get 2 cups of neutral oil like vegetable or grapeseed oil heating in a Dutch oven or high sided pan over high heat. The oil should be 1-inch high in the pan or pot. When the temp hits around 300 degrees F, reduce the heat to medium.

6

Now, Toss the cubes of tofu in the potato starch to lightly coat all sides of the cubes in potato starch.

7

Temp the oil again before frying the tofu, we are looking for a temp between 320 and 340 degrees F. When you're in that range, gently place the tofu cubes in the hot oil. Be sure to not crowd them together.

8

As soon as the tofu easily releases from the pan (about 1-2 minutes), flip them all the way over and fry the other sides. This should only take about 1-2 minutes each side. The tofu won't get super golden, it will get lightly golden in some spots. But for the most part, the potato starch will stay white. You can tell it's ready by the crispy texture look and feel of the potato starch. Transfer the fried tofu to the wire rack. You can use silicon-tipped tongs if you don't have long cooking chopsticks. Just be careful to not tear or break the tofu.

9

Pour the dashi sauce we set aside in a measuring cup. Place three fried tofu cubes in a shallow bowl. Then, from the side of the bowl, slowly pour in half the dashi sauce. The dashi should not be poured over the top of the fried tofu – we want to keep the top half of the fried tofu crisp.

10

Now, top the Agedashi Tofu with your desired toppings. Sprinkling them gently over the top of the fried tofu.

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