Agedashi Tofu

Recipe by EC

  • Time needed: 15-20 minutes
  • Calories per serving: app 200
  • Servings: 3-4
  • Difficulty: 2
  • Rating: no ratings yet

A Japanese favourite! (you can leave out the potato flour a lower carb option)


• • 300 g Firm Tofu
• • 2 tbsp potato flour (optional)
• • Olive Oil
• Broth
• • -1 sachet vegan dashi powder in 1/2 cup water
• • 2 tbsp soy sauce
• • 2 tbsp Mirin
• top with
• • 1/4 cup daikon and/or
• • Spring onions and/or
• shitake mushrooms (cooked)
• • sesame seeds to sprinkle


Bring the broth ingredients to boil, then set aside.
Cut the tofu into small squares and dry in paper towels for 5-10 minutes
Place the potato flour onto a flat tray dip each tofu piece and dust any excess off with a brush.
Heat oil in a deep pan and fry 4 pieces of the tofu at a time until slightly browned
drain excess oil on paper towel
Place the tofu into serving bowls and add toppings and pour warm broth over each bowl

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