Posted in Recipes

Agedashi Tofu

Agedashi Tofu 1

An Agemono dish in Japanese cuisine is one in which the main ingredient is deep-fried. Age dofu (or tofu) is any preparation of deep-fried tofu, while today’s dish, Agedashi Tofu, is cubes if the fried bean curd served in a dashi based sauce. Our sauce today is essentially a Kakejiru (or dashi, soy, mirin blend) and we will be using a pre-prepared quantity of it in our recipe here… 

The Ingredients

  • ¼ lb. Firm Tofu, pressed (see method here) and cut into bite sized cubes;
  • ¾ cup Kakejiru broth;
  • 1 tbsp. Soy Sauce;
  • ½ tsp. Cornstarch, plus more for dusting the tofu;
  • Katsuobushi flakes plus finely sliced Scallion for garnish.

Notes: The amounts here are for a small appetizer portion for two. The ¾ cup of sauce is a bit more than we need but it is trickier to work with amounts much smaller. The sauce with Agedashi Tofu often uses more soy than the basic Kakejiru so I am adding another tablespoon. You can increase this and even add more mirin or sugar if you like.

The Method

Agedashi Tofu 2

First, make a paste of the half teaspoon of cornstarch with a little water and then add in the Kakejiru. Heat this in a small pot over moderate heat until it thickens and turns clear and glossy. Keep warm for now.

Agedashi Tofu 3

Toss the cubes of tofu in the remaining cornstarch and shake off the excess.

Agedashi Tofu 4

Now deep fry the cubes in oil over moderate heat until the float to the surface and are just starting to turn golden brown in a few places.

Agedashi Tofu 5

Remove the cubes and drain on paper towels to remove the excess oil For service, put a few cubes in appropriate dishes, pour over a little of the sauce and garnish. The Katsuobushi flakes and scallion I have used are fairly standard and you can do as you please. Many renditions include some minced ginger as well…

Enjoy while still hot!



I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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