Crispy Agedashi Tofu in Tentsuyu Broth

Why You’ll Love This Recipe

• Crisp-on-the-outside, custardy-on-the-inside tofu in a soothing, savory broth.
• Fast and approachable: pantry-friendly tentsuyu and simple shallow-frying.
• Authentic flavor with easy swaps for vegetarian or gluten-free needs.
• Elegant starter or light meal that feels restaurant-special at home.

Grocery List

• Produce: Daikon radish, fresh ginger, scallions (green onions)
• Dairy: None
• Pantry: Silken or medium-firm tofu, potato starch (or cornstarch), neutral frying oil, dashi (granules or kombu and katsuobushi), soy sauce, mirin, sake, sugar, optional bonito flakes, nori, shichimi togarashi

Full Ingredients

Tofu

• 14 oz (400 g) medium-firm silken tofu (momen-style also works)
• 1/2 cup (60 g) potato starch (katakuriko), or cornstarch

Tentsuyu Broth

• 1 1/2 cups (360 ml) dashi (homemade or from high-quality granules)
• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) sake
• 1 tsp sugar

Toppings & Garnish

• 3/4 cup (120 g) grated daikon, lightly squeezed
• 2 tsp (10 g) freshly grated ginger
• 2 scallions, thinly sliced on a bias
• Optional: 1 small handful bonito flakes (katsuobushi)
• Optional: Thin slivers of nori and/or a pinch of shichimi togarashi

For Frying

• 2 cups (480 ml) neutral oil (canola, rice bran, or peanut), about 1 inch (2.5 cm) deep
• Target oil temperature: 350°F (175°C)

Step-by-Step Instructions

Step 1: Drain and cut the tofu

Open the tofu, drain, and cut into 1-inch (2.5 cm) cubes. Arrange on a paper towel–lined tray in a single layer. Top with another sheet of paper towel and a light plate. Let drain for 15 minutes to remove excess moisture. This helps the coating adhere and keeps the crust crisp.

Step 2: Make the hot tentsuyu broth

In a small saucepan, combine dashi, soy sauce, mirin, sake, and sugar. Bring just to a simmer over medium heat and cook for 2–3 minutes to meld flavors. Keep the broth hot over the lowest heat, or cover to retain warmth. Taste and adjust saltiness with a splash more dashi if desired.

Step 3: Prep daikon, ginger, and green onions

Grate the daikon on the fine side of a grater, then gently squeeze it to remove excess liquid until it is damp but not watery. Grate the ginger and thinly slice the scallions. Keep these toppings ready; they should be fresh and added at the last moment.

Step 4: Heat the oil for frying

Pour enough neutral oil into a small, heavy pot or skillet to reach about 1 inch (2.5 cm) deep. Heat to 350°F (175°C). Use a thermometer for accuracy. Maintain this temperature throughout frying for a delicate, pale-golden crust.

Step 5: Dredge the tofu in potato starch

Place the potato starch in a shallow bowl. Pat the tofu dry once more. Working in batches, gently coat tofu cubes on all sides in starch, tapping off excess. Let the coated cubes sit for 30–60 seconds so the starch hydrates slightly—this prevents the crust from dusting off in the oil.

Step 6: Fry until crisp and pale gold

Carefully lower tofu into the hot oil without crowding. Fry for 2–3 minutes total, turning once, until the coating is set and the cubes are a pale, even gold with a crisp exterior. Adjust heat to keep the oil at 350°F (175°C). Transfer tofu to a wire rack or paper towels to drain while you fry the remaining pieces.

Step 7: Assemble and serve immediately

Ladle 1/3–1/2 cup (80–120 ml) hot tentsuyu into each warm shallow bowl. Add 3–4 tofu cubes per bowl. Top each serving with a small mound of grated daikon, a pinch of grated ginger, and a sprinkle of sliced scallions. Finish with bonito flakes, nori, or shichimi togarashi if you like. Serve at once while the tofu is still crisp outside and custardy within.

Pro Tips

• Use potato starch for the most delicate, shattery crust; cornstarch works in a pinch but is slightly harder.
• Dust and fry immediately—waiting too long can make the coating gummy.
• Keep the broth hot and the bowls warm so the tofu doesn’t cool on contact.
• Maintain oil temperature at 350°F (175°C). Too cool = soggy; too hot = overly dark crust.
• Lightly squeeze the grated daikon so it adds brightness without watering down the broth.

Variations

• Vegetarian/Vegan: Use kombu-shiitake dashi and omit bonito flakes. The flavor stays deep and savory.
• Gluten-Free: Swap soy sauce for gluten-free tamari and use a certified gluten-free mirin.
• Mushroom Tentsuyu: Simmer a handful of sliced shiitakes or enoki in the broth for 3–4 minutes before serving.

Storage & Make-Ahead

Agedashi tofu is best enjoyed immediately after frying. You can make the tentsuyu up to 4 days ahead; store chilled and reheat to a simmer. Prep toppings up to 2 hours ahead and keep refrigerated (squeeze the daikon just before serving). If you must reheat fried tofu, re-crisp on a rack in a 400°F (205°C) oven for 8–10 minutes; warm the broth separately and assemble to serve.

Nutrition (per serving)

Approximate: 310 calories; 14 g protein; 18 g fat; 21 g carbohydrates; 2 g fiber; 1,000 mg sodium. Values will vary based on oil absorption and exact brands used.