Deep-Fried Tofu with Dashi souce

Agedashi Tofu

  • By
    The Food Studio
  • Time
    15 minutes
Deep-Fried Tofu with Dashi souce

Agedashi tofu is tofu coated with a thin batter, deep-fried, then doused with delicious soup stock. It's a standard item in izakaya and restaurants in Japan, but it also makes the perfect side dish for dinner.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber


  • 14.11  oz Firm Tofu
  • for the coating Potate Starch
  • for frying Vegitable oil
    • A
    • 0.63  cup dashi stock
    • tbsp usukuchi soy sauce (light color)
    • tbsp mirin sweet cooking sake
    • B
    • 0.5  piece grated ginger
    • small pieces scallions
    • C
    • tbsp potate starch
    • tbsp water


Step 1

Wrap the firm tofu in paper towels, and put some pressure on it to drain access water. Cut in half. ​Mix the ingredients in C to make water-soluble potato starch.

Step 2

Sprinkle potato starch on the tofu, then fry in oil heated to 338 ℉(170 ℃).

Step 3

Put A in a pan and heat it over medium heat. After boiling, add the water-soluble potato starch to thicken it.

  • Mix the water-soluble potato starch well before adding.
  • Add the water-soluble potato starch little by little until it reaches the desired hardness.

Step 4

Place step 2 onto a serving dish, pour on the mixture from step 3, and top with B.


  • You can make any Japanese soup stock such as Awase, Kombu, Iriko. Please use your favorite soup stock.
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​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.