Agedashi Tofu (揚げ出し豆腐; あげだしとうふ) is firm, silken soybean curd that has been coated with potato starch and deep fried, so it forms a crispy outer shell. However, when the agedashi tofu is submerged in hot tentsuyu broth, the crisp exterior of the deep fried tofu absorbs the subtle sweet soy broth and the warm tofu becomes extra silky and melt-in-your-mouth soft in this classic Japanese dish.
The broth is usually a flavorful dashi, mirin, and soy sauce mixture. Grated daikon, minced scallion, shredded seaweed, and grated ginger are placed on top as garnishes.
Age (揚げ; あげ) means deep fried, while dashi（出汁; だし）represents a style of Japanese broth and stocks made from kelp (konbu; 昆布) or bonito (katsuobushi; 鰹節).
This dish has been popular since Edo period (1603-1868), as it was featured in a 1782 Japanese all-tofu cookbook called Tofu Hyakuchin (“One hundred Tofu”).
Today, people can find agedashi tofu at izakaya style bars and restaurants. It is also a popular dish to enjoy at home, especially during colder weather.
Enjoy agedashi tofu take-out from:
Izakaya WA: River Oaks [map] or Memorial Dr. [map]
Nippon Japanese Restaurant [map] (open Wed-Sun)
Yakitori Gunso [map]
Let’s continue to support local Japanese restaurants!
—by GEN-J Facilitator Keiko Tsubokura