Agedashi Tofu

Agedashi Tofu
Staff Writer
Agedashi Tofu

Namiko Chen

Agedashi Tofu

Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all.

A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss.

Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.


Over the sink, drain the water from the tofu for 5-10 minutes. Cut into 6-8 cubes and transfer to a plate. Microwave on high for 3 minutes. Let cool and dehydrate. In a small saucepan, heat the dashi stock, soy sauce, and mirin over medium heat just until warm. Remove from the sauce from heat and cover with a lid.

In a nonstick frying pan, heat ¼- to ½-inch oil over high heat to 340-350 degrees. Deep fry until golden brown, about 5 minutes. Transfer to a paper towel to drain. Place the tofu in a serving bowl, garnish with grated daikon and scallion, and pour the sauce on top. Garnish with bonito flakes and Japanese chile flakes, if desired.


Calories per serving:

640 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 53g 81%
  • Carbs 28g 9%
  • Saturated 4g 22%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 35g
  • Polyunsaturated 10g
  • Protein 14g 28%
  • Cholesterol 2mg 1%
  • Sodium 729mg 30%
  • Calcium 289mg 29%
  • Magnesium 70mg 18%
  • Potassium 453mg 13%
  • Iron 3mg 16%
  • Zinc 1mg 9%
  • Phosphorus 216mg 31%
  • Vitamin A 3µg 0%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 47µg 12%
  • Vitamin E 10mg 51%
  • Vitamin K 14µg 17%
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