Agedashi tofu is a Japanese fried tofu recipe that turns soft tofu into a crisp golden dish with a delicate center and savory dashi sauce. The tofu is usually drained well, cut into cubes, and coated lightly with potato starch or cornstarch before frying until the outside becomes thin and crunchy. The secret is removing excess moisture and frying in hot oil so the coating crisps quickly while the inside stays silky. A warm sauce made with dashi, soy sauce, mirin, and a little grated ginger or daikon soaks into the tofu after serving, adding deep umami without softening it too fast. The final agedashi tofu is crisp, tender, and comforting, pairing well with rice, miso soup, green onion, bonito flakes, grated radish, or other Japanese side dishes.
