Agedashi Tofu Recipe

Agedashi Tofu

Recipes, Starters, Starters & Sides

I’ll never forget the first time I tried agedashi tofu for the first time. I was at Bone Daddies, in High Street Kensington. Once I tried them, I couldn’t get them out of my head! If you’re tired of tofu tasting like chewy clumps of water, give these a try. You’ll be eating them all day long.

Time to Cook
30 minutes


One block of firm tofu
One tablespoon of cornflour
Spring onion
Fresh red chilli
Lots of oil
1/2 cup dashi
2 tbsp soy sauce
2tbsp mirin
1tbsp sugar

  1. Wrap your tofu in a tea towel and put something heavy on top of it to drain out the excess water. I tend to use a pan full of water! Make sure you put the wrapped block on a plate, to stop any excess water flooding your worktop. Leave it to drain for around 15-minutes.
  2. While the tofu is draining, it’s time to make your broth. In a pan, mix the dashi, soy sauce, mirin and sugar and bring it to a heat. I like my broth super vinergary (because I’m northern). Give yours a taste, and add a splash of rice vinegar if you want more of a tang.
  3. When your tofu is drained, cut it into inch cubes. Pop them in a carrier bag and drop in the table spoon of cornstarch. Wrap the bag tight, keeping the air inside, and shake it all around to get that cornstarch all over the chunks. Or, if you want to be lazy, just stir it round in a bowl. This way’s more fun though.
  4. Heat up your oil in a pan – or a fat fryer, if you’ve got one. When it’s sizzling, drop the coated tofu into the pan and let it sizzle for a few minutes. The cornstarch will develop a nice, crunchy batter.
  5. While it’s cooking, it’s time to quickly chop your veg! Cut your chilli and spring onion into thin slices. Keep it to the side for a second: you’ll be using it next.
  6. Put your fried tofu cubes on a piece of kitchen paper to drain off the excess oil if you’re healthy. Or, if you’re like me, put them straight in the bowl. The oil’s tasty and will just float around the top!
  7. Pour your lovely broth over the cubes, so they’ve got a nice soup around the base. Don’t submerge them!
  8. Sprinkle them with the chopped chilli and spring onion and eat to your heart’s content!