Soft tofu is lightly dusted, fried until crisp, and served in a warm dashi-soy-mirin broth. Topped with grated daikon and scallions, this classic Japanese starter is light yet satisfying.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Agedashi Tofu – Lightly Fried Soft Tofu in Warm Dashi Broth contains 240 calories per serving: 14 g protein, 18 g carbohydrate and 12 g fat. It takes 30 minutes in total and makes 2 servings.
Agedashi tofu is one of the best-loved izakaya and home dishes in Japanese cuisine. When soft tofu is coated in a thin layer of starch and fried, the outside turns crisp while the inside stays creamy.
The tofu is set into a warm dashi-soy-mirin broth and finished with grated daikon radish, scallions, and an optional pinch of ginger. The umami-rich sauce complements the simplicity of the tofu with wonderful depth.
As a plant-based protein, tofu is low in calories and saturated fat, making it ideal for balanced eating. Fried lightly and served in sensible portions, this classic dish becomes a light yet satisfying option.
Place the tofu between paper towels with a light weight on top and drain for 15 minutes, then cut into 4-5 cm cubes.
In a small saucepan, combine the dashi, soy sauce, mirin, and sugar, bring to a simmer, then lower the heat and keep warm.
Grate the daikon and gently squeeze out excess water; prepare the scallion and ginger.
Gently pat the tofu cubes dry with paper towel and coat each side thinly with cornstarch.
Heat the oil to 170-180°C and fry the tofu in batches for 2-3 minutes until the outside is lightly golden.
Remove the fried tofu with a slotted spoon and drain excess oil on paper towel.
Place the hot tofu into serving bowls and pour the warm dashi broth over the top.
Top with grated daikon, scallion, and ginger, sprinkle with katsuobushi if desired, and serve immediately.
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