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Agedashi Dofu

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Deep fried tofu
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Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish. Deep fried tofu is served with dashi-based sauce. Various vegetables and mushrooms can be added in the sauce.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings


  • 2 blocks cotton tofu
  • 1 cup dashi soup stock
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 Tbsp katakuriko potato starch/corn starch and 1 Tbsp water, mixed
  • 1 Tbsp grated fresh ginger
  • katakuriko potato starch/corn starch for dusting tofu
  • vegetable oil for frying.


  1. Wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes.
  2. Meanwhile, put dashi, soy sauce, and mirin in a sauce pan and bring to a boil.
  3. Add katakuriko mixture in the sauce and stir quickly. Stop the heat.
  4. Dry tofu with paper towels and cut each tofu in half.
  5. Dust tofu with katakuriko.
  6. Heat oil in 350 degrees F in a deep pot.
  7. Deep-fry tofu until they turn lightly brown. Drain on paper towels.
  8. Place each fried tofu in a small dish and pour the sauce over it.
  9. Garnish with grated ginger.

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