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Vegetarian, East Asian

Agedashi tofu with rice

Agedashi tofu with rice is a Japanese dish of fried tofu served in a warm dashi broth, for 4 people, ready in 35 minutes, easy, for about €2 per person. The key is draining the tofu well and coating it in potato starch right before frying, so it stays crispy even once it meets the hot broth.

Tonight, crispy fried tofu dunked in a warm dashi broth, with grated radish and ginger, light but satisfying.

Agedashi tofu with rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Firm tofu turns creamy inside and crisp outside thanks to a thin starch coating fried for just a few minutes. It then sits in a warm dashi broth made with kombu, soy sauce, and mirin, brightened by fresh ginger and cool grated radish. The contrast between the slowly softening crust and the fragrant broth is what makes this dish work.

This is a good pick for a weeknight when you want something light and a bit different, with no meat or fish but plenty of character. It also works for guests curious about Japanese cooking, as long as you fry the tofu right before everyone sits down to eat.

The ingredients

4 people

Pantry

  • Firm tofu 400 g
  • Potato starchoften in the pantry 5 tbsp
  • Frying oiloften in the pantry 30 cl
  • Kombu 10 cm
  • Mirin or 1 tbsp sugar 3 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • White or black radish 200 g
  • Fresh ginger 20 g
  • Scallions 2

Allergens Soy, Gluten

The step by step recipe

  1. Pat the tofu dry between sheets of paper towel under a weight for 10 minutes, then cut it into 8 cubes. 10 min

    Well dried tofu splatters less in the oil.

  2. Simmer the kombu in 40 cl of water for 10 minutes, remove it, add the soy sauce and mirin, and keep warm. 12 min

    No kombu? Diluted vegetable broth works fine instead.

  3. Cook the rice in a pot of salted water, then drain it. 11 min

    Start it while the tofu is resting.

  4. Roll the tofu cubes in the starch and fry them at 170°C until golden. 6 min

    Coat with starch at the very last moment, too early and it turns gummy and won't crisp up.

  5. Grate the radish and ginger. Place the tofu in bowls, pour over the hot broth, and top with radish, ginger, and scallion. Serve with the rice.

    Don't squeeze the radish too hard, its juice flavors the broth.

Our tips to get it right

  • Dry the tofu thoroughly before coating it, leftover moisture makes the oil spit and keeps the starch from sticking properly.
  • Keep the oil at a steady 170°C, oil that's too cool lets the tofu soak up grease instead of crisping up.
  • Get the broth and rice ready ahead of time, so frying the tofu is the very last thing you do before serving.

The variations

  • Swap the kombu for diluted vegetable broth if you don't have any on hand, the flavor will be slightly less briny but still good.
  • For more punch, add a splash more soy sauce and a sprinkle of toasted sesame seeds on top.
  • To save time, cut the tofu into smaller cubes, they cook faster and still turn out crispy.

What to serve it with

  • Japanese green tea
  • Steamed vegetables on the side
  • Edamame as a starter

Storage

The broth keeps for 2 days in the fridge in a sealed container, gently reheat before serving. The fried tofu doesn't keep once it's wet, it loses its crunch, so it's best fried fresh right before eating. Freezing isn't recommended for this dish.

Questions about this dish

Can you use cornstarch instead of potato starch?

Yes, cornstarch works just as well and gives an equally crispy coating. Just add it right before frying so it doesn't turn gummy.

Can the broth be made ahead?

Yes, the dashi broth can be made the day before and gently reheated when you're ready to serve. Just fry the tofu at the last minute so it stays crisp.

What kind of tofu works best here?

Firm tofu is essential, it holds together in the hot oil without falling apart. Silken or soft tofu would break down in the fryer.

Can you substitute the mirin?

Yes, a tablespoon of sugar dissolved in the broth gives a close result. Mirin just adds a slight tang that sugar alone won't fully replicate.

How long does it take to make an agedashi tofu with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an agedashi tofu with rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an agedashi tofu with rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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