This popular *izakaya* appetizer from Japan features a few crispy (then silky soft) bites loaded with flavor and textural finesse.  


Agedashi Tofu Recipe: 3 Tips for Making Agedashi Tofu

*Agedashi* tofu, also known as *agedashi dōfu*, is a dish consisting of Japanese deep-fried tofu cubes—soft tofu coated in potato starch for a light but notable crunch—served in a savory *tsuyu* sauce made from dashi, [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), and soy sauce. The cubes are topped with an assortment of flavorful garnishes, like dried [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained) (*katsuobushi*), fresh ginger, and daikon radish.

Here are a few ways to make the process of cooking *agedashi* tofu a little easier.

1. __Choose your tofu__. If it’s your first time, use firm tofu. Silken [tofu](https://www.masterclass.com/articles/what-is-tofu), which will result in a much creamier texture once you deep-fry it, can be challenging to handle since it’s so delicate.
2. __Applying the potato starch__. Roll the tofu around in the potato starch to help it adhere, and then tap, or if you prefer, use a soft pastry brush to remove any excess. You can find potato starch in most Asian grocery stores or online, but cornstarch is also a close substitute. 
3. __Use chopsticks to fry__. Using chopsticks to transfer the tofu pieces from the potato starch to the hot oil will allow you to tap off any excess starch and minimize contact with the tofu block before deep frying.

This popular *izakaya* appetizer from Japan features a few crispy (then silky soft) bites loaded with flavor and textural finesse.  


Agedashi tofu, also known as agedashi dōfu, is a dish consisting of Japanese deep-fried tofu cubes—soft tofu coated in potato starch for a light but notable crunch—served in a savory tsuyu sauce made from dashi, <a href='https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine","linkCopy":"mirin","category":null}'>mirin</a>, and soy sauce. The cubes are topped with an assortment of flavorful garnishes, like dried <a href='https://www.masterclass.com/articles/bonito-flakes-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bonito-flakes-explained","linkCopy":"bonito flakes","category":null}'>bonito flakes</a> (katsuobushi), fresh ginger, and daikon radish.

What Is Agedashi Tofu?

Here are a few ways to make the process of cooking agedashi tofu a little easier.<ol class="mc-m-4"><li class="mc-my-4"> 1. Choose your tofu. If it’s your first time, use firm tofu. Silken <a href='https://www.masterclass.com/articles/what-is-tofu' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-tofu","linkCopy":"tofu","category":null}'>tofu</a>, which will result in a much creamier texture once you deep-fry it, can be challenging to handle since it’s so delicate. </li><li class="mc-my-4"> 2. Applying the potato starch. Roll the tofu around in the potato starch to help it adhere, and then tap, or if you prefer, use a soft pastry brush to remove any excess. You can find potato starch in most Asian grocery stores or online, but cornstarch is also a close substitute. </li><li class="mc-my-4"> 3. Use chopsticks to fry. Using chopsticks to transfer the tofu pieces from the potato starch to the hot oil will allow you to tap off any excess starch and minimize contact with the tofu block before deep frying. </li></ol>

3 Tips for Making Agedashi Tofu

Agedashi Tofu Recipe

This popular izakaya appetizer from Japan features a few crispy (then silky soft) bites loaded with flavor and textural finesse.

This popular izakaya appetizer from Japan features a few crispy (then silky soft) bites loaded with flavor and textural finesse.  


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Agedashi Tofu Recipe: 3 Tips for Making Agedashi Tofu