Japanese Food 101: Agedashi Tofu

It’s taken me a very long time to come round to tofu, and to be honest, I’m probably not 100% there yet. Some part of me still insists it looks weird, it doesn’t have much flavour and its texture is all wrong. That said, I have eaten some dishes in recent years that have brought me 95% of the way towards tofu appreciation. Today’s dish though, is one I’ve been a huge fan of for a long time and that is Agedashi Tofu.

Agedashi Tofu is an old recipe – it appeared in a Japanese cookbook in 1782 called Tofu Hyakuchin. It consists of cubes of firm tofu dusted in potato starch and deep fried. It’s then served in a hot broth made from soy sauce, mirin and dashi and topped with daikon and spring onions (negi). It usually comes as a side dish or as a small dish in an Izakaya.


It’s a dish that’s pretty easy to find in Japanese restaurants everywhere, even outside of Japan, so I recommend giving it a try, even if you’re not a tofu fan.

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