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Japanese Agedashi Deep-Fried Tofu

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"Enjoy authentic deep-fried Japanese agedashi tofu!"
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40 m servings 268
Original recipe yields 2 servings


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  1. Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.
  2. 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.
  3. Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.
  4. 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.
  5. 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

Per Serving: 268 calories; 10.2 25.8 13.2 0 1708 Full nutrition

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