Agedashi Tofu
5 (2)

This is my second, but first successful attempt to create an agedashi tofu recipe to mimic the one at the teppanyaki restaurant in Wellington. That said, I wish I coated my tofu properly for the photo-shoot.


  • Silken Tofu
  • Flour or potato starch
  • Seaweed (I used nori sheets because it’s all I have access to)
  • Spring onion
  • Soy sauce
  • Sesame oil
  • Mirin
  • Fish sauce


  1. Boil a few sheets of seaweed in water, adding a healthy sploosh of soy sauce, mirin and a few (maybe 3-5) drops of fish sauce
  2. Dice the tofu and coat in flour / potato starch
  3. Fry the tofu in sesame oil
  4. Drain the dashi broth made in step one using the pan lid to stop as much seaweed as possible going into the bowl (though a little is nice!)
  5. Serve as pictured with the tofu sitting in the dashi broth with raw sliced spring onion on top
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