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Agedashi Tofu

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

This is a simple, nutricious dish that uses soft silken tofu with a deep fried outer coating of cornflour to give the tofu some texture and body. In Japan, this would be used as a side dish but there's nothing to stop you increasing the amount and eating it as a main course with, perhaps, some Japanese rice and a salad.


600g silk or cotton tofu

7 tbsps cornflour

200ml japanese dashi stock

4 tbsps soy sauce

3 tbsps mirin

2 spring onions, finely chopped

1 tsp ginger, grated

oil for deep frying

some kitchen paper


wrap the tofu block in kitchen paper and leave for 5 minutes to absorb excess water

to make the dressing:

mix the stock, soy sauce & mirin in a saucepan and simmer for 2 mins

back to the tofu:

heat the veg oil to 180C / 350 F in a saucepan

now, unwrap the tofu and cut tofu into roughly 2 cm / 1 inch cubes 

next, coat the tofu cubes well with the cornflour

deep fry the tofu cubes for about 2 -3 mins until the flour coating is a light golden brown

remove the tofu to a sheet of kitchen paper to rest for 2 - 3 minutes

finally, transfer the tofu to a serving dish, garnish with the spring onion and grated ginger

pour over the dressing just before serving

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