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Agedashi Dōfu
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Agedashi Dōfu

Agedashi dōfu or age dōfu is a Japanese dish of fried kinugoshi tofu (silken tofu), which is served in hot dashi broth.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 41 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 12 oz. kinugoshi tofu firm silken tofu, drained net weight
  • 2 tablespoons potato starch or cornstarch
  • vegetable oil for frying
  • 1 cup dashi stock
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 1 teaspoon crystal sugar
  • ¼ teaspoon salt
Possible toppings
  • daikon grated
  • ginger peeled and grated fresh
  • scallion stalk thinly sliced
  • shiso leaves chopped
  • myoga ginger

Instructions

    Cup of Yum
  1. Drain the silken tofu then wrap it in paper towel and place it in a colander for 30 minutes to remove excess moisture.
  2. Divide the tofu into 8 cubes, wipe it again with paper towel, then pass each piece in the starch.
  3. In a frying pan, heat a large volume of oil and bring it to a temperature of around 350 F (175°C), a temperature that must be maintained throughout the frying process.
  4. Gently dip the tofu pieces and when they turn golden, remove them, drain them in a colander, then place them on paper towels to remove excess oil.
  5. In a small saucepan, heat the dashi broth, mirin, soy sauce, sugar and salt.
  6. Bring to a boil and turn off the heat when the sugar is completely dissolved.
  7. Divide the tofu among 4 bowls.
  8. Pour over some hot broth and garnish with grated daikon, grated ginger, shiso, myoga and scallion, to taste.