Enjoy authentic deep-fried Japanese agedashi tofu!



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.

  • Heat vegetable oil in a large saucepan over medium-high heat. Cover tofu squares generously with potato starch. Fry in the hot oil until golden brown, 3 to 5 minutes per side. Place in a bowl.

  • Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.

  • Combine sake, soy sauce, mirin, and fish stock in a saucepan over medium-high heat. Bring to a boil and add carrots and mushrooms. Cook and stir until carrots are tender, about 5 minutes. Stir in the thickening agent. Cook and stir until sauce is thickened and flavors combine, about 2 minutes more.

  • Pour sauce over the tofu. Top with Welsh onion and ginger.

Cook's Note:

Substitute chopped green onions for the Welsh onions, if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

268 calories; 10.2 g total fat; 0 mg cholesterol; 1708 mg sodium. 25.8 g carbohydrates; 13.2 g protein; Full Nutrition