Vegan Agedashi Tofu

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Crispy on the outside and silky within, this version of agedashi tofu leans on a light potato starch dredge and a hot oil fry to get that signature lacy, golden crust without ever weighing the tofu down. The tofu itself is pressed until it's bone-dry before frying, which is the real secret to a crust that stays crisp even once it meets the warm, savory broth pooled around it. That broth gets its deep umami backbone from soy sauce and mirin simmered together until rounded and fragrant, then ladled around — not over — the tofu so every piece keeps its crunch to the last bite. Freshly grated daikon, a touch of ginger, and a scatter of scallions finish each bowl with brightness and bite. It's a quietly impressive dish: humble ingredients, careful technique, and a texture contrast that makes it feel like something from a proper izakaya. This one fits neatly into a vegan spread and holds its own as a light starter or a simple weeknight main.

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Ingredients

4 servings

For the tofu

1 block (14 oz) soft or silken tofu
Simple Truth Organic Silken Tofu Soft, Gluten Free Mori-Nu Organic Silken Tofu Azumaya Silken Tofu - 16 OZ Wildwood Organic Silken Tofu GreenWise Organic Silken Tofu
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½ cup potato starch
2 cups neutral oil (such as vegetable or canola), for frying

For the tsuyu broth

1 ½ cups dashi stock
3 tbsp soy sauce
3 tbsp mirin

For serving

¼ cup daikon radish, finely grated and lightly squeezed
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (green parts only)
1 tsp katsuobushi (bonito flakes) (optional)

Instructions

1
Drain the tofu and place it on a paper-towel-lined plate. Lay more paper towels on top and set a second plate or light cutting board over it. Let it press for 30 minutes to remove excess moisture — the drier the surface, the crisper the crust.
2
While the tofu presses, combine the dashi, soy sauce, and mirin in a medium saucepan over medium heat. Bring to a gentle simmer, stirring once, until the mirin's alcohol cooks off and the broth smells rounded and savory, about 3 minutes. Remove from heat and keep warm.

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