Japanese agedashi tofu recipe for four
Recipe shopping list — copy the items into Valedo.
This Japanese tofu dish makes four small appetizer portions. It is lightly fried tofu in a warm dashi sauce, not a stir-fry.
Ingredients
Soft tofu
2 blocks, 14 ounces each
Potato starch
1/2 cup
Neutral frying oil
4 cups
Dashi stock
1 1/2 cups
Soy sauce
3 tablespoons
Mirin
3 tablespoons
Daikon radish
4 ounces
Scallions
3
Bonito flakes
1/2 cup
Fresh ginger
1 inch
How to make it
- Drain tofu well and cut each block into four cubes. 2. Heat dashi with soy sauce and mirin. 3. Coat tofu lightly in potato starch. 4. Fry tofu until the exterior is pale golden and crisp. 5. Place tofu in bowls and pour warm sauce around it. 6. Top with grated daikon, scallions, bonito flakes, and grated ginger.
Who this list is for
This checklist is for cooks preparing Japanese agedashi tofu for four appetizer servings. It’s aimed at those wanting to make a light, authentic tofu starter with a crisp exterior and warm dashi sauce. The list is for people who already have basic kitchen tools and want to focus on the right ingredients for this specific dish.
How to use this list
Begin by checking your pantry for potato starch, soy sauce, and mirin. Shop for two blocks of soft tofu (14 ounces each), neutral frying oil (like canola), dashi stock, daikon radish, scallions, bonito flakes, and fresh ginger. Slice and drain the tofu, then coat it in potato starch right before frying. Prepare the dashi sauce by simmering dashi stock, soy sauce, and mirin. Grate the daikon and ginger, slice scallions, and set aside bonito flakes for garnish.
What to skip
Don’t use firm or extra-firm tofu—agedashi tofu depends on the soft texture. Avoid cornstarch or flour as a coating; potato starch gives the right crispness. If you skip daikon or bonito flakes, the dish loses key flavor and texture. Don’t overcrowd the frying pan, or the tofu won’t crisp up evenly.
What is on this list
You’ll need soft tofu, potato starch, neutral frying oil, dashi stock, soy sauce, mirin, daikon radish, scallions, bonito flakes, and fresh ginger. Cross off items like soy sauce or mirin if you already have them. Make sure the tofu is soft, not silken or firm, and get fresh daikon and ginger for the best flavor.
Day-of
Pat the tofu dry before coating to reduce splatter. Set up your sauce and garnishes before frying, since the tofu should be served hot. After frying, drain the tofu briefly and serve immediately in bowls with hot dashi sauce, grated daikon, ginger, scallions, and bonito flakes. Clean up any oil splatters right away to keep your kitchen safe.
FAQ
Who is "Japanese agedashi tofu recipe for four" for?
This checklist is for cooks preparing Japanese agedashi tofu for four appetizer servings. It’s aimed at those wanting to make a light, authentic tofu starter with a crisp exterior and warm dashi sauce. The list is for people who already have basic kitchen tools and want to focus on the right ingredients for this specific dish.
How should I use "Japanese agedashi tofu recipe for four"?
Begin by checking your pantry for potato starch, soy sauce, and mirin. Shop for two blocks of soft tofu (14 ounces each), neutral frying oil (like canola), dashi stock, daikon radish, scallions, bonito flakes, and fresh ginger. Slice and drain the tofu, then coat it in potato starch right before frying. Prepare the dashi sauce by simmering dashi stock, soy…
What should I skip or avoid with "Japanese agedashi tofu recipe for four"?
Don’t use firm or extra-firm tofu—agedashi tofu depends on the soft texture. Avoid cornstarch or flour as a coating; potato starch gives the right crispness. If you skip daikon or bonito flakes, the dish loses key flavor and texture. Don’t overcrowd the frying pan, or the tofu won’t crisp up evenly.
What is on the "Japanese agedashi tofu recipe for four" list?
You’ll need soft tofu, potato starch, neutral frying oil, dashi stock, soy sauce, mirin, daikon radish, scallions, bonito flakes, and fresh ginger. Cross off items like soy sauce or mirin if you already have them. Make sure the tofu is soft, not silken or firm, and get fresh daikon and ginger for the best flavor.
What should I check on the day of?
Pat the tofu dry before coating to reduce splatter. Set up your sauce and garnishes before frying, since the tofu should be served hot. After frying, drain the tofu briefly and serve immediately in bowls with hot dashi sauce, grated daikon, ginger, scallions, and bonito flakes. Clean up any oil splatters right away to keep your kitchen safe.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.