Agedashi Tofu in Ginger Dashi

Other Fast With Oil Published June 11, 2026

Agedashi tofu is a small miracle of texture: blocks of tofu dusted in potato starch and fried until the outside is shatteringly crisp while the inside stays as soft as warm custard, then set in a pool of savory-sweet kombu-shiitake dashi and crowned with ginger, daikon, and scallion. It is delicate and deeply satisfying at once, and a clean vegetarian dashi makes it fully fasting-appropriate without the usual bonito. Served over rice with a bowl of greens, it is a quiet, elegant fast-day supper.

The frying is what makes this dish, so it belongs on oil days. For strict no-oil days, skip the starch and frying entirely and instead simmer the tofu gently in the dashi for a few minutes — call it a clear tofu nimono; it is humbler but lovely, and the broth does all the work.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 2
TIME: 30 minutes

INGREDIENTS

- 1 block (400g) firm or medium-firm tofu, drained
- 1/3 cup potato starch (or cornstarch)
- Vegetable oil, for shallow frying (omit for strict days)
- For the dashi:
- 2 cups water
- 1 piece dried kelp (kombu), about 10cm
- 4 dried shiitake mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- To serve: grated daikon, grated fresh ginger, sliced scallion, toasted sesame seeds

METHOD

1. Make the dashi: soak the kombu and shiitake in the 2 cups water for at least 20 minutes (or overnight). Heat slowly to just below a boil, remove the kombu, and simmer the shiitake 10 minutes. Strain; reserve the mushrooms for another use. Return the dashi to the pot with soy sauce, mirin, and sugar. Warm through and keep hot.

2. Press the tofu gently between paper towels or a clean cloth for 10 minutes to remove surface moisture, then cut into 6 to 8 cubes.

3. Heat about 2cm of oil in a small saucepan or skillet to 180C (350F). Dredge the tofu cubes in potato starch, pressing to coat all sides, and shake off the excess.

4. Fry the tofu in batches, turning, until pale golden and crisp on all sides, 3-4 minutes per batch. Drain briefly on a rack or paper towel.

5. Divide the hot dashi between two shallow bowls. Set the fried tofu in the broth.

6. Top each with a small mound of grated daikon, a little grated ginger, scallions, and sesame seeds. Serve immediately while the crust is still crisp.

NOTES

- For strict no-oil days, skip the starch and frying: simmer the plain tofu cubes in the dashi for 5 minutes and garnish as above.
- Potato starch gives the crispest, most authentic crust, but cornstarch works.
- Press the tofu well — surface water is the enemy of a crisp coating and can spit in the oil.
- For more protein, serve over rice with a side of edamame or simmered greens.