Agedashi tofu, a classic Japanese dish, has been delighting palates for centuries. This delectable treat is nothing short of genius – a tender block of tofu wrapped in a delicate seaweed cloak and deep-fried to a crispy perfection. But what makes agedashi tofu truly special is the endless array of savory variations that can be added to elevate its flavor profile. From classic combinations like bonito flakes to bold twists such as truffle-infused and wasabi mayo, we’re excited to share our top 20 recipes with you.
In this article, we’ll take you on a culinary journey across Japan, showcasing the art of pairing agedashi tofu with an assortment of ingredients that will tantalize your taste buds. Whether you’re a seasoned foodie or just discovering the joys of Japanese cuisine, these crispy and savory recipes are sure to become a staple in your kitchen.
Classic Agedashi Tofu with Bonito Flakes
Classic Agedashi Tofu with Bonito Flakes Recipe
Summary: This Japanese-inspired recipe combines crispy-fried tofu with a savory bonito flake sauce, creating a harmonious balance of textures and flavors.
Ingredients:
– 1 block extra-firm tofu, drained and cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Bonito flake sauce (store-bought or homemade)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a shallow dish, mix together flour and cornstarch.
2. Pour in the ice-cold water and whisk until smooth batter forms.
3. Dip each tofu cube into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the battered tofu cubes until golden brown, about 3-4 minutes per side.
6. Remove the fried tofu from the oil with a slotted spoon and drain on paper towels.
7. Serve the agedashi tofu warm with bonito flake sauce drizzled on top.
8. Garnish with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Spicy Miso Agedashi Tofu
This Japanese-inspired dish combines the savory flavors of miso with a kick of spice, perfectly balanced to elevate your tofu game.
Ingredients:
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 1/4 cup vegetable oil
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together miso paste, soy sauce, sake, ginger, and red pepper flakes to make the marinade.
2. Add the tofu pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Remove the tofu from the marinade, letting any excess liquid drip off. Fry the tofu in batches until golden brown and crispy, about 2-3 minutes per side.
5. Drain the fried tofu on paper towels and serve hot with sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Truffle-Infused Agedashi Tofu
Elevate your Japanese-inspired snack game with this rich and decadent Truffle-Infused Agedashi Tofu. Silky tofu is coated in a light, airy batter and deep-fried to perfection, then infused with the earthy essence of truffles.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold water
– 1/4 cup truffle oil or shaved black truffles (optional)
– Vegetable oil for frying
– Sesame seeds and soy sauce for serving (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and ice-cold water to create the batter.
2. Dip each tofu piece into the batter, coating evenly.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the battered tofu pieces in batches until golden brown, about 3-5 minutes per batch.
5. Remove the fried tofu from the oil and place on paper towels to drain excess oil.
6. If using truffle oil or shaved black truffles, drizzle or sprinkle them over the fried tofu.
7. Serve warm with sesame seeds and soy sauce (if desired).
Cooking Time: 15-20 minutes
Seaweed-Wrapped Agedashi Tofu
Savory and umami-filled seaweed wraps around crispy fried tofu, making this Japanese-inspired appetizer a must-try. This recipe is perfect for those looking to add some Asian flair to their meals.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/4 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 1 sheet of nori seaweed (dried or fresh)
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour and water to make the batter.
2. Add tofu cubes to the batter and toss to coat evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. When oil is hot, add the battered tofu cubes and fry until golden brown (about 3-4 minutes).
5. Remove fried tofu from oil with a slotted spoon and drain excess oil on paper towels.
6. Cut nori sheet into desired size for wrapping.
7. Wrap each piece of fried tofu with seaweed sheet, pressing gently to adhere.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Ginger-Soy Glazed Agedashi Tofu
A classic Japanese-inspired appetizer gets a flavor boost with this easy-to-make glaze.
Ingredients:
– 1 block of firm or extra-firm tofu, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons grated fresh ginger
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine soy sauce, ginger, brown sugar, rice vinegar, and water.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the glaze has thickened slightly.
4. Tofu pieces should be lightly coated with cornstarch or flour before being glazed.
5. Place the tofu pieces on a baking sheet lined with parchment paper, leaving some space between each piece.
6. Brush the ginger-soy glaze evenly over the tofu, making sure to coat them well.
7. Bake for 12-15 minutes or until the tofu is lightly browned and crispy.
8. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Crispy Agedashi Tofu with Mushroom Broth
Crispy Agedashi Tofu with Mushroom Broth Recipe
A classic Japanese dish, agedashi tofu is a simple yet impressive appetizer or snack that combines crispy fried tofu with a savory mushroom broth. This recipe adds an earthy twist to the traditional version by incorporating mushrooms into the broth.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup water
– Vegetable oil for frying
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 teaspoons sugar
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Dredge tofu pieces in the flour mixture, shaking off excess.
3. Deep-fry tofu in hot oil until golden brown, about 3-4 minutes per side.
4. Drain fried tofu on paper towels.
5. In a separate pot, combine mushrooms, vegetable broth, soy sauce, sake, and sugar. Bring to a simmer.
6. Serve crispy agedashi tofu with the warm mushroom broth for dipping. Garnish with sesame seeds and chopped scallions.
Cooking Time: 20-25 minutes
Wasabi Mayo Agedashi Tofu
A Japanese-inspired snack that combines crispy fried tofu with a creamy wasabi mayonnaise dipping sauce.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 1/4 cup wasabi mayonnaise (store-bought or homemade)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Pour soda water into the mixture and stir until smooth. The batter should still be slightly lumpy.
3. Dip tofu pieces into the batter, coating them evenly.
4. Fry battered tofu in hot oil (about 350°F) for 2-3 minutes or until golden brown.
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve agedashi tofu with wasabi mayonnaise dipping sauce and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes (includes frying time)
Sweet Chili Agedashi Tofu
Sweet Chili Agedashi Tofu Recipe
Discover the delightful fusion of sweet and savory flavors with this easy-to-make Sweet Chili Agedashi Tofu recipe. Crispy fried tofu cubes coated in a sweet chili glaze, served with a side of steamed rice or noodles, make for a satisfying snack or light meal.
Ingredients:
– 1 block firm tofu, cut into 1-inch cubes
– 1 cup cornstarch
– 1/2 cup vegetable oil
– 1/4 cup granulated sugar
– 2 tablespoons sweet chili sauce
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a shallow dish, mix together cornstarch and a pinch of salt.
2. Dredge tofu cubes in the cornstarch mixture, shaking off excess.
3. Deep-fry tofu in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.
4. In a small saucepan, combine sugar, sweet chili sauce, soy sauce, garlic, and ginger. Bring to a simmer over medium heat.
5. Add fried tofu cubes to the saucepan and toss to coat evenly with the sweet chili glaze.
6. Serve hot, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Matcha Salt Agedashi Tofu
Experience the harmonious balance of savory and umami flavors with this Matcha Salt Agedashi Tofu recipe, a creative twist on traditional Japanese tempura.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 tablespoons of matcha salt (or regular salt)
– 1 cup of all-purpose flour
– 1/2 cup of ice-cold soda water
– Vegetable oil for frying
– Optional: ponzu sauce or soy sauce for serving
Instructions:
1. In a shallow dish, mix together matcha salt and flour.
2. Pour soda water into the mixture and stir until smooth batter forms.
3. Dip tofu pieces into the batter, making sure they are fully coated.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered tofu in batches until golden brown, about 2-3 minutes per side.
6. Remove fried tofu from oil and place on paper towels to drain excess oil.
Cooking Time: About 10-12 minutes total
Ponzu-Glazed Agedashi Tofu
A classic Japanese appetizer gets a flavorful twist with this Ponzu-Glazed Agedashi Tofu recipe. Crispy fried tofu is glazed in a sweet and tangy Ponzu sauce, perfect for snacking or as a side dish.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup water
– Vegetable oil for frying
– Ponzu sauce (store-bought or homemade)
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Dredge tofu pieces in the flour mixture, shaking off excess.
3. Fry tofu in hot oil until golden brown and crispy, about 3-4 minutes per side.
4. Remove tofu from oil and place on paper towels to drain excess oil.
5. Glaze fried tofu with Ponzu sauce while still warm.
6. Garnish with sesame seeds and chopped green onions if desired.
7. Serve immediately and enjoy!
Cooking Time: About 20-25 minutes, including frying time.
Garlic Butter Agedashi Tofu
A Japanese-inspired dish that combines crispy tofu with a rich garlic butter sauce, perfect for a quick and flavorful meal.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized pieces
– 2 cloves of garlic, minced
– 2 tablespoons of unsalted butter
– 1 tablespoon of soy sauce
– 1 tablespoon of sake (or dry white wine)
– 1/4 cup of water
– 1/4 teaspoon of sugar
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a shallow dish, whisk together soy sauce, sake, water, and sugar.
2. Add the tofu pieces to the marinade and let it sit for at least 30 minutes or overnight.
3. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Remove the tofu from the marinade, allowing any excess liquid to drip off.
5. Fry the tofu until golden brown, about 2-3 minutes per side.
6. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute or until fragrant.
7. Serve the fried tofu with the garlic butter sauce spooned over the top.
Cooking Time:
– Marinade time: 30 minutes to overnight
– Frying time: 2-3 minutes per side (total 4-6 minutes)
– Garlic butter cooking time: 1 minute
Tempura-Style Agedashi Tofu
A classic Japanese dish, Tempura-Style Agedashi Tofu is a delightful fusion of crispy tempura and savory agedashi sauce. This recipe brings together the best of both worlds in just 15 minutes.
Ingredients:
– 1 block of firm tofu, drained and cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold water
– Vegetable oil for frying
– Agedashi sauce (store-bought or homemade)
– Sesame seeds and grated daikon radish for garnish (optional)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and ice-cold water until smooth.
2. Dip each tofu cube into the batter, ensuring it’s fully coated.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
4. Fry the battered tofu cubes for 3-5 minutes or until golden brown and crispy.
5. Remove from oil with a slotted spoon and drain excess oil on paper towels.
6. Serve hot with agedashi sauce, garnished with sesame seeds and grated daikon radish if desired.
Cooking Time: 15 minutes
Sesame-Crusted Agedashi Tofu
A classic Japanese dish gets a crunchy twist with this simple sesame-crusted tofu recipe. Pan-fried to perfection, the crispy exterior gives way to tender and creamy agedashi tofu.
Ingredients:
– 1 block of firm or extra-firm tofu
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup sesame seeds
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– Vegetable oil for frying
Instructions:
1. Cut the tofu into bite-sized cubes.
2. In a shallow dish, mix together flour and cornstarch.
3. Dip each tofu cube into the flour mixture, then roll in sesame seeds to coat evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated tofu cubes for 2-3 minutes on each side, until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Kimchi-Topped Agedashi Tofu
Transform your taste buds with the harmonious fusion of crispy fried tofu and spicy kimchi. This recipe combines the Japanese classic, agedashi tofu, with the bold flavors of Korean kimchi.
Ingredients:
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup ice-cold water
– Vegetable oil for frying
– Kimchi (store-bought or homemade), chopped
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Dip each tofu piece into the flour mixture, shaking off excess.
3. Fry the coated tofu in hot oil until golden brown, about 3-4 minutes per side.
4. Drain the fried tofu on paper towels.
5. Arrange the agedashi tofu on a plate or serving dish.
6. Spoon kimchi over the top of the tofu.
7. Garnish with sesame seeds and chopped green onions.
Cooking Time: 15-20 minutes (includes frying time)
Scallion and Radish Agedashi Tofu
Agedashi tofu is a classic Japanese dish that combines crispy fried tofu with a savory broth. This recipe adds a twist by incorporating scallions and radishes for added flavor and texture.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 1/2 cup of all-purpose flour
– 1/2 cup of water
– 1/4 cup of soy sauce
– 1/4 cup of sake (or dry white wine)
– 2 tablespoons of vegetable oil
– 2 scallions, thinly sliced
– 2 radishes, thinly sliced
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour and water to form a batter.
2. Dip each tofu cube into the batter, coating evenly.
3. Heat vegetable oil in a deep frying pan over medium-high heat.
4. Fry the battered tofu cubes until golden brown, about 3-4 minutes.
5. Remove the tofu from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a separate pot, combine soy sauce, sake (or dry white wine), scallions, and radishes. Bring to a simmer over medium heat.
7. Serve the fried tofu cubes in the broth and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Black Garlic Agedashi Tofu
Savor the rich flavors of Japan with this simple and savory recipe for Black Garlic Agedashi Tofu. Pan-fried to perfection, crispy on the outside and creamy on the inside, this dish is a delightful twist on traditional Japanese cuisine.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 2 cloves of black garlic, minced
– 1/4 cup of cornstarch
– 1/4 cup of all-purpose flour
– 1/2 cup of ice-cold water
– Vegetable oil for frying
– Sesame seeds and grated daikon (optional)
Instructions:
1. In a shallow dish, mix together cornstarch, flour, and ice-cold water to form a batter.
2. Dip each tofu piece into the batter, coating evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the battered tofu pieces for about 3-4 minutes on each side, until golden brown and crispy.
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve immediately with black garlic sauce (optional) and garnish with sesame seeds and grated daikon if desired.
Cooking Time: About 15-20 minutes total
Yuzu Kosho Agedashi Tofu
A classic Japanese-inspired appetizer, Yuzu Kosho Agedashi Tofu combines the creamy richness of deep-fried tofu with the tangy zest of yuzu citrus and spicy kick of kosho peppers.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup water
– Vegetable oil for frying
– 2 tablespoons yuzu juice
– 1 tablespoon kosho pepper paste (adjust to taste)
– Salt, to taste
Instructions:
1. In a shallow dish, mix flour and cornstarch.
2. Dip tofu cubes into the flour mixture, coating evenly.
3. Fry tofu in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In a small bowl, whisk together yuzu juice and kosho pepper paste.
5. Toss fried tofu with yuzu-kosho glaze, sprinkling with salt to taste.
Cooking Time: 15 minutes
Enjoy your crispy, citrusy, spicy Yuzu Kosho Agedashi Tofu!
Avocado and Ikura Agedashi Tofu
Transform the humble tofu into a decadent treat by marinating it in a rich avocado-based sauce, then serving it with salty ikura (salmon roe) for a delightful contrast of textures and flavors.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized cubes
– 2 ripe avocados, mashed
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt to taste
– Ikura (salmon roe) for garnish
Instructions:
1. In a shallow dish, whisk together mashed avocado, soy sauce, sake or white wine, and rice vinegar.
2. Add the tofu cubes to the marinade, tossing gently to coat.
3. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Preheat a non-stick skillet over medium-high heat. Remove the tofu from the marinade, allowing any excess to drip off.
5. Cook the tofu for 2-3 minutes on each side, until golden brown and crispy.
6. Serve immediately with ikura sprinkled on top.
Cooking Time: 15 minutes
Shiso Leaf Agedashi Tofu
A classic Japanese appetizer that combines the crunch of fried tofu with the subtle flavor and aroma of shiso leaves.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/4 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– Vegetable oil for frying
– Shiso leaves (about 10-12 leaves)
– Soy sauce and sesame seeds for serving (optional)
Instructions:
1. In a shallow dish, whisk together flour, water, salt, and white pepper.
2. Dip each tofu piece into the flour mixture, coating evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the coated tofu pieces until golden brown, about 3-4 minutes per side.
5. Remove the fried tofu from the oil and place on paper towels to drain excess oil.
6. Meanwhile, rinse the shiso leaves with water and pat dry with paper towels.
7. Serve the fried tofu with a few shiso leaves wrapped around each piece. You can also drizzle with soy sauce and sprinkle sesame seeds for added flavor.
Cooking Time: 15-20 minutes
Umami Dashi Agedashi Tofu
Umami Dashi Agedashi Tofu Recipe
Discover the rich, savory flavors of Japanese cuisine with this simple recipe for Umami Dashi Agedashi Tofu.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of water
– 1 cup of dashi broth (see note)
– 2 tablespoons of soy sauce
– 2 tablespoons of mirin
– 1 tablespoon of sake (optional)
– 1/4 teaspoon of sugar
– 1/4 teaspoon of salt
Instructions:
1. In a large bowl, whisk together the water and dashi broth until well combined.
2. Add the tofu cubes to the bowl and let them sit for at least 30 minutes to allow them to absorb the flavors.
3. Preheat a non-stick pan or wok over medium heat. Remove the tofu from the marinade, letting any excess liquid drip off.
4. Cook the tofu in the pan for about 5-7 minutes on each side, until golden brown and crispy.
5. In a small bowl, whisk together the soy sauce, mirin, sake (if using), sugar, and salt to make the glaze.
6. Pour the glaze over the cooked tofu and stir-fry for an additional minute.
7. Serve the Umami Dashi Agedashi Tofu hot, garnished with green onions or grated daikon if desired.
Cooking Time: Approximately 45 minutes (including marinating time)
Note: For dashi broth, you can use a store-bought variety or make your own by combining 2 cups of water and 1/2 cup of dried kombu seaweed in a pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes before straining and using.
Summary
Take your taste buds on a journey with these 20 crispy agedashi tofu recipes, each with its own unique twist! From classic bonito flakes to spicy miso and truffle-infused flavors, these savory variations will elevate this popular Japanese dish. Discover how to add crunch with seaweed wraps, sweetness with ginger-soy glaze, or spiciness with wasabi mayo. Whether you’re a fan of umami, matcha salt, or kimchi-topped goodness, there’s an agedashi tofu recipe here for everyone. Get ready to indulge in the crispiest, most flavorful tofu dishes ever!
