Agedashi Tofu – Crispy Tofu in Savory Dashi Sauce
- Miwa
- Sep 12, 2020
- 3 min read
Updated: Mar 8
What Is Agedashi Tofu?
This vegan tofu recipe is one of the most loved traditional Japanese dishes out there. The tofu is lightly coated in starch, fried until golden, then served in a warm dashi-based soy sauce. I know many vegan Japanese recipes are known for subtle flavors but not the agedashi tofu. It is bursting with rich and umami flavors from the dashi sauce and the chewy enoki mushrooms.
I love it because it's vegan-friendly and has the right snap when biting the juicy dashi-soaked tofu. You can even make it healthier by pairing with veggie side dishes and miso soup—the Ichiju-sansai way!
I'll teach you how to make the easy tofu recipe below and help you feel more at home with healthy Japanese cooking.
Agedashi Tofu (揚げ出し豆腐)
Yield: 3 servings
Prep Time: 6 minutes
Cook Time: 15 minutes
Ingredients
Tofu
1 block firm tofu (350 g)
2 shiitake mushrooms
1 cup enoki mushrooms
1 cup potato starch or cornstarch
Sauce
¾ cup kombu dashi
(1 tsp kombu dashi powder or vegetable dashi powder + ¾ cup water)
2 tbsp rice wine
2 tbsp mirin
1½ tbsp soy sauce
2 tsp potato starch or cornstarch
2 tsp water
Pinch of salt
Optional Toppings
Grated daikon radish
Japanese seven spice
Instructions
1. Prepare the tofu and mushrooms.
Place something heavy on top of the tofu to press out excess moisture. Leave for about 15 minutes, then gently pat dry with a paper towel.
Trim the stems off the shiitake mushrooms and slice them thinly. Remove the base of the enoki mushrooms and separate them by hand.
In a small bowl, mix 2 teaspoons potato starch with 2 teaspoons water and set aside.
2. Make the mushroom dashi sauce.
In a small pot, combine kombu dashi, mirin, soy sauce, rice wine, and a pinch of salt.
Add the mushrooms and cook over medium heat. Once it begins to boil, taste and adjust with salt or soy sauce if needed.
Stir in the potato starch mixture to gently thicken the sauce.
3. Fry the tofu.
Cut the pressed tofu into 8 pcs and pat away any remaining moisture.
Lightly coat each piece with potato starch. Shallow fry over medium heat until the outside becomes crisp and golden.
Transfer to a serving plate, pour the warm mushroom sauce over the tofu, and garnish with grated daikon if you like.
Serve immediately and enjoy.
Miwa’s Tips
You can use either firm tofu or silken tofu. Firm tofu holds its shape better when frying.
If you are not a mushroom lover, the sauce is still delicious without them.
Make sure the starch is completely dissolved in water before adding it to the sauce.
Deep frying is also an option if you want a crispier texture.
Watching the full cooking process on YouTube can help before you start.
Recommended Side Dishes
Storage Time
Keep them in an air-tight container in the fridge for 3 days.
Tableware Pick
This dish is best paired with the Zen Radiance Mino Plate.
🌸 Gentle Note from Miwa
If you are a tofu lover like me, then you are in luck, we are in the right track to mindful living. Being aware of the food we eat is one good step to enable positive habits. If you want to be more consistent with a healthier lifestyle through Ichiju-sansai, my 60-day coaching program focused on reshaping one's relationship with food. It’s not about strict rules, cutting portions, or trying to eat “perfectly.” It's about mindful choices without excess stress. Let's have a chat!
MIWA’s Recommendations
- My e-cookbooks available with vegan, breakfast, and meal prep versions.
I hope this will be helpful and enjoyable in your kitchen.
- MIWA's Tableware is NOW live!
Enhance Your Culinary Experience with MIWA's Tableware!
Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.
Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special.
Enlighten Your Table: Add elegance and tradition to your dining experience.
2026/03/04 MIWA