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Agedashi Tofu

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description Agedashi Tofu Overview

Agedashi tofu is a Japanese dish consisting of soft or silken tofu coated in a starch such as potato or cornstarch and deep-fried, then served in a pool of warm dashi-based sauce seasoned with soy sauce and mirin. It is a common item at izakaya pubs and traditional Japanese restaurants, typically garnished with grated daikon radish, sliced scallions, and dried bonito flakes. The contrast between the crisp fried exterior and the soft interior absorbing the savory broth is a defining characteristic. The dish has roots documented in Japanese culinary texts dating to the Edo period.

help Agedashi Tofu FAQ

What is agedashi tofu made from?

Agedashi tofu is usually made with soft or silken tofu coated in potato starch or cornstarch. The coated tofu is deep-fried until the outside is crisp while the center stays tender.

What sauce is served with agedashi tofu?

The tofu is served in a warm dashi-based sauce seasoned with soy sauce and mirin. Grated daikon, scallions, ginger, or bonito flakes are common toppings.

Where is agedashi tofu commonly served?

It is a familiar dish at Japanese izakaya pubs and traditional restaurants. The contrast between crisp coating, soft tofu, and warm broth makes it a popular small dish.

Is agedashi tofu vegetarian?

The tofu and frying method are vegetarian, but the traditional sauce often uses dashi made from kombu and bonito flakes. Ask about the broth if you need a fully vegetarian or vegan version.

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