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Agedashi Tofu

Silken tofu is deep fried to a light golden crisp and served in a flavor-packed tsuyu sauce.


  • 14 oz silken tofu
  • 4 TBSP potato starch or corn starch
  • Vegetable oil for deep frying or for use in Actifry

Tsuyu Sauce

  • 1 cup dashi, regular dashi is fine for pescetarians; for vegetarians, use kombu dashi
  • 2 TBSP Kikkoman soy sauce
  • 2 TBSP mirin


  • Scallion, thinly sliced
  • Katsuobushi (dried bonito flakes), okay for pescetarians; skip if vegetarian
  • Daikon radish, grated


  • *See notes for Actifry instructions at bottom.
  • Unpack the tofu carefully; make a small slit in the top plastic cover of the packaging and carefully drain over sink; don't shake. Remove plastic cover, place a paper towel over the tofu and carefully flip onto a flat surface, like a cutting board or dinner plate. Gently jiggle the packaging to release the tofu. (Prior to flipping it over, you may need to slide a sharp knife along between the tofu and the plastic wall to help it release.) Once the tofu has been released, place a few layers of paper towels around it for absorption and let it sit for 15 minutes.

While the tofu sits, prep your garnishes; slice onions, grate daikon, etc.

  • Now, create the tsuyu. In a small saucepan, bring dashi, soy sauce, and mirin to a boil, stirring occasionally. Once it reaches a boil, remove from heat, cover, and set aside.
  • Unwrap the tofu from the paper towels and cut into eight large cubes.
  • In a deep fryer, heat 1 1/2  inches of vegetable oil to 350 degrees F.
  • While that heats up, gently dust the tofu with potato starch. (I put my starch in a bowl and gently toss each individual cube in the starch until coated.)
  • Carefully deep fry the cubes until light brown and crispy. Remove the tofu and place on a paper towel to drain any excess oil.

To Serve

  • Place 2-3 cubes in small serving bowls. Pour the sauce over the tofu and garnish with your preferred toppings. 

* Frying in an Actifry (This step adds to cooking time)

  • Remove the arm paddle from the center of the Actifry.
  • Leaving off from Step 4 in the above directions, gently dust the tofu with potato starch. Once done, place them into the Actifry.
  • Evenly drizzle approx. 1 TBSP of vegetable oil over the tofu.
  • Close the Actifry and let it cook for approx. 20 minutes, checking on it periodically. Once the tofu has come to a light golden crisp, you can shut down the Actifry. There is no reason to flip the tofu while it cooks in the Actifry; every side should be equally crispy.
  • Serve as per instructed in above directions.


Adapted from JustOneCookbook.com