Back
🥢
JapaneseVeg

Agedashi Tofu

Crispy fried tofu in a savoury dashi broth.

20 min2 serveseasy

Agedashi Tofu is a classic vegetarian Japanese recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are tofu, cornflour and dashi. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: tofu can be swapped for halloumi or extra-firm tofu in a pinch.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

240

kcal

14g

Protein

18g

Carbs

14g

Fat

vegsnack

Ingredients

  • tofu400 g silken
  • cornflour4 tbsp
  • dashi250 ml
  • soy sauce2 tbsp
  • mirin2 tbsp
  • spring onion2

Method

  1. 1
    Step 1 ~5 min

    Cube tofu; coat in cornflour.

  2. 2
    Step 2 ~5 min

    Shallow-fry until crisp.

  3. 3
    Step 3 ~5 min

    Warm dashi, soy and mirin.

  4. 4
    Step 4 ~5 min

    Place tofu in bowl, pour broth around, top with spring onion.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Japanese recipes or search all recipes.

Frequently asked questions

How long does Agedashi Tofu take to cook?
From prep to plate, Agedashi Tofu takes about 20 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Agedashi Tofu vegetarian?
Yes — this version of Agedashi Tofu is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Agedashi Tofu?
The headline ingredients are tofu, cornflour, dashi. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Agedashi Tofu?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Agedashi Tofu?
Agedashi Tofu pairs naturally with classic japanese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.