Appetizer: Japan – 揚げ出し豆腐 ➤ Agedashi dōfu (Lightly fried tofu in dashi sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 14 oz (400 g) firm tofu, drained and cut into 8 pieces - 1/2 cup (60 g) potato starch or cornstarch, for coating - Vegetable oil for frying (about 2 cups (480 ml) of oil for shallow frying) - 2 cups (480 ml) dashi stock - 2 tbsp (30 ml) soy sauce - 2 tbsp (30 ml) mirin - 1/2 cup (50 g) grated daikon (daikon or Japanese radish) - 2 tbsp (12 g) thinly sliced green onion - 1/4 cup (2 g) katsuobushi (bonito flakes) for garnish - Pinch of salt
Show original ingredient measurements
- 14 oz (400 g) firm tofu, drained and cut into 8 pieces - 1/2 cup (60 g) potato starch or cornstarch, for coating - Vegetable oil for frying (about 2 cups / 480 ml of oil for shallow frying) - 2 cups (480 ml) dashi stock - 2 tbsp (30 ml) soy sauce - 2 tbsp (30 ml) mirin - 1/2 cup (50 g) grated daikon (daikon or Japanese radish) - 2 tbsp (12 g) thinly sliced green onion - 1/4 cup (2 g) katsuobushi (bonito flakes) for garnish - Pinch of salt
Instructions
1. Wrap tofu in paper towels and place a light weight on top for 10–15 minutes to remove excess water, then cut into 8 pieces and pat dry. 2. Heat oil in a deep skillet or pot to 340–350°F (170–180°C) for shallow frying. 3. Lightly dust each tofu piece in potato starch, shaking off excess, and fry in batches until golden brown and crisp, about 2–3 minutes per side; transfer to a rack or paper towel-lined tray. 4. In a small saucepan, combine dashi, soy sauce, and mirin and bring just to a simmer; keep warm. 5. Place fried tofu in shallow serving bowls, pour warm dashi sauce over, top with grated daikon, sliced green onion, and bonito flakes, and serve immediately.
Per serving | Servings: 4
Nutrition estimated: November 13, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein and Fat are known subtotals. Saturated fat, Trans fat, Fiber, Sugar, Iron and Vitamin C are known subtotals, with data for 5 of 8 ingredients. Sodium is a known subtotal, with data for 7 of 8 ingredients. Potassium and Calcium are known subtotals, with data for 6 of 8 ingredients. Vitamin A is a known subtotal, with data for 4 of 8 ingredients. Missing contributions are unknown, not zero.