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5 from 3 votes

Agedashi Tofu

This is a Japanese pescetarian/vegan dish, depending on whether the broth or 'dashi' has bonito flakes (a kind of fermented tuna) in it.
It's subtle in flavour: essentially all about the texture, the soft insides of the tofu cubes with the crispy outsides and the salty broth. It's rather like tofu tempura.
Course: Starter, Vegan starter, Vegetarian starter


  • Deep frying pan


  • 400 g soft tofu
  • 5 tbsp cornflour
  • 300 ml dashi broth
  • 2 tbsp mirin (Japanese sweet wine)
  • 3 tbsp soy/tamari sauce
  • 3 spring onions, finely chopped
  • 1 tsp Togarashi (Japanese seven spice)
  • vegetable or groundnut oil for deep frying
  • 5 inches Daikon radish, finely sliced on a mandoline. optional


  • Prepare the sauce by mixing the dashi, mirin and soy sauce. Set aside.
  • Slice the spring onions.
  • First wrap your tofu in a clean teatowel or kitchen paper and place a weight on top. Leave for 15 minutes. Then cut it into 1 or 2 inch squares.
  • Sprinkle a plate with cornflour and dip each side of the tofu square with the flour.
  • Heat up a deep fryer or deep frying pan with oil to 180CÂș
  • Once the outside of the tofu/cornflour looks crispy and starts to float, drain it on some kitchen paper.
  • Place 3 cubes in a small bowl and pour the broth mixture around the tofu.
  • Sprinkle with spring onion and togarashi spice. Plus the daikon if you have it.
  • Serve immediately.