Agedashi Tofu: make this classic Japanese izakaya snack at home in only 25 minutes!
Agedashi tofu is one of my favorite Japanese foods! Agedashi tofu is a popular Japanese appetizer (like korokke) found in most izakayas (pub style restaurants).When made well, agedashi tofu is one of the best things you can have. The outside is lightly fried while the the tofu inside almost melts in your mouth. The warm tentsuyu broth added to the dish is full of umami and a little sweet, while the grated ginger on top brings freshness, rounding out the flavor profile beautifully.
Back when my husband and I were first dating, he took me to a small izakaya in the East Village in NYC because he knew about my love for Japanese food. (Smart guy!) I’ll never forget the look on his face when he took his first bite of agedashi tofu. There were three pieces of tofu in the small bowl – and he insisted that I have two. As soon as the waiter came back to the table, he ordered a second serving. I guess you could say he’s an agedashi tofu convert!
Agedashi tofu pro-tip: before frying, it’s always a good idea to wrap your tofu blocks in paper towels to absorb any excess moisture.
This agedashi tofu recipe is taken from the Japanese cuisine cookbook Harumi Kurihara’s Harumi’s Japanese cooking. Agedashi tofu makes a great side to noodle dishes such as miso ramen, ja ja men (dry ground pork noodles) or Vietnamese chicken noodle soup.
Here are some of my other favorite tofu dishes: tofu dengaku, tofu green beans with curry sauce, tofu and clam scramble, and tofu chocolate mousse.
Did you like this Agedashi Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!