Agedashi Tofu
Prep time:
Cook time:
Total time:
Serves: 6 - 8 tofu pieces
  • ¾ cup (185 ml) water
  • ½ teaspoon kelp soup stock or shitake mushroom seasoning
  • 3 tablespoon soy sauce
  • 2 tablespoon of non-alcoholic mirin or fruit vinegar
  • 1 tablespoon sugar or agave syrup
  • ½ teaspoon grated ginger
Adegashi Tofu Ingredients
  • 1 block silken or soft tofu
  • Potato or corn starch
  • Oil for deep frying
Adegashi Tofu Ingredients
  • Shredded roasted seaweed
  • Finely shredded ginger
  • Grated daikon (optional)
  1. Bring all the sauce ingredients to gentle simmer in a small sauce pan.
  2. Heat up the oil in a wok or frying pan.
  3. Cut the tofu into 6 or 8 blocks. Blot each with paper towels and coat with potato starch.
  4. Deep fry tofu until lightly brown and crispy.
  5. Remove the deep-fried tofu and drain the excess oil with paper towels on a plate.
  6. Place 2 pieces of tofu in a bowl and pour some sauce onto the tofu.
  7. Garnish with grated daikon (optional), shredded ginger and shredded roasted seaweed.
  8. Serve immediately
The kelp soup stock and shitake mushroom seasoning can be found in most Asian/Japanese grocery stores. You will find the kelp soup stock even in Daiso. sells kombu dashi powder which you can use to replace the kelp soup stock.
If you cannot find fruit vinegar, you can replace that with vinegar. Be sure to buy the silken or soft tofu to get the soft smooth texture of the tofu.
For best results, bloat each individual piece of tofu with a paper towel before lightly coating it with potato/corn starch and fry each piece immediately.
Recipe by VeggieCravings at