Agedashi Tofu

The ideal texture for agedashi tofu is crispy on the outside and creamy on the inside. Bonito flakes, or hanakatsuo, are a staple in Japanese cuisine. They are made from the bonito fish that has been dried and fermented.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 6


  • 1 cup water
  • 1⁄2 Tbsp. dried dashi soup stock
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. mirin
  • 2 cups peanut oil
  • 1 block soft tofu (12 oz.), cut into 1 1⁄2-inch cubes
  • 1 cup potato starch or cornstarch
  • 1⁄4 cup sliced scallions
  • 1⁄4 cup dried bonito flakes


  • In a small saucepan, bring the water to a slow boil over medium-high heat. Add dashi soup stock, reduce the heat to medium low, and simmer for 4 to 5 minutes. Add the soy sauce and mirin and simmer for an additional 2–3 minutes. Set aside.
  • Heat the oil in a wok to 375°F.
  • Blot the tofu dry with paper towels. Pour the potato starch or cornstarch into a shallow dish.
  • In batches, toss the tofu into the starch and coat evenly. Gently shake off the excess starch and add to the wok. Fry the tofu until golden brown, approximately 2 to 3 minutes. Drain on plates lined with paper towels. Repeat with the remaining tofu.
  • Pour 1 heaping tablespoon of sauce into a bowl. Place 1 or 2 fried tofu cubes in the bowl and top with scallions and bonito flakes. Serve immediately.