Agedashi Tofu - Japanese Deep-Fried Tofu in Sauce

The key is balance. Fried tofu is not merely a cooking technique — it is a conversation between the cook and the ingredient. With care and attention, watching how heat transforms tofu teaches patience and respect. In Japanese cooking, we speak of *shun* — eating what the season offers. This dish honors that philosophy. The preparation is deliberate, the seasoning is precise, and the result is something greater than the sum of its parts. Patience rewards.

Ingredients

Primary Components

600g silken tofu (kinugoshi tofu preferred), extra-firm if silken unavailable

200ml tentsuyu sauce (tempura dipping sauce, store-bought or homemade)

150ml dashi (kombu and bonito-based) for sauce preparation

40g potato starch (katakuriko preferred, or cornstarch acceptable substitute)

Oil for deep frying (neutral flavor: canola, grapeseed, or light sesame oil, approximately 1 liter for proper depth)

Sauce Components

3 tablespoons soy sauce (koikuchi preferred, traditional medium-dark soy)

2 tablespoons mirin (hon-mirin recommended)

1 tablespoon sake (junmai grade)

½ teaspoon sugar

Garnish and Finishing

1 tablespoon fresh ginger, grated finely (approximately 8g, with juices reserved)

3 Japanese scallions (negi), white and green parts separated, sliced thin

2 tablespoons bonito flakes (katsuobushi), loosely packed

1 teaspoon daikon radish, grated finely (optional, approximately 3g)

Sea salt flakes (for finishing, ¼ teaspoon per serving)

Nori (seaweed), shredded (1 sheet, approximately 1 teaspoon)

Optional Components

1 piece shiso leaf per serving, torn

2 teaspoons black sesame seeds (optional, for visual presentation)

1 piece yuzu peel, grated (optional, for citrus aromatics)

Equipment Needed

Essential Equipment

Deep heavy-bottomed saucepan or Dutch oven (minimum 3-liter capacity for oil safety)

Candy/deep-fry thermometer (accurate to 1°C, essential for oil temperature control)

Long-handled wooden or metal skimmer (for removing fried tofu safely)

Long-handled tongs or wood chopsticks (for tofu placement and manipulation)

Paper towels (high-quality, for oil draining)

Shallow ceramic or wooden draining tray

Preparation Equipment

Sharp tofu knife or serrated knife (for clean tofu slicing without crumbling)

Cheesecloth or lint-free kitchen towel (for tofu moisture removal)

Fine-mesh strainer (for sauce preparation)

Small saucepan (for sauce warming)

Microplane grater (for ginger and daikon grating)

Small ceramic or porcelain serving bowls (for individual portions)

Monitoring and Safety Equipment

Metal splatter screen or grill (for oil safety during frying)

Kitchen timer (with bell notification)

Fire extinguisher (appropriate for oil fires, positioned near cooking area)

Cooling rack or wire screen (for post-frying tofu positioning)

Instant-read thermometer (for oil temperature verification)

Detailed Instructions

Preparation Phase (20 minutes)

Step 1: Tofu Moisture Removal (10 minutes) Remove the tofu from its package and gently drain the packaging liquid. Place the intact tofu block on a clean, lint-free kitchen towel or cheesecloth. Gently wrap the tofu, ensuring the cloth is in contact with all surfaces. Place the wrapped tofu on a shallow plate or tray, then place a second plate on top with gentle weight (approximately 1-2 kg: suitable weights include unopened canned goods or a small cutting board with a few cookbooks). Allow the tofu to drain for 10 minutes at room temperature. The wrapping absorbs excess moisture, which is essential—moisture creates steam in hot oil, causing violent splattering and preventing the tofu surface from crisping properly. Do not apply excessive pressure, as this compresses the tofu and destroys its delicate texture. The goal is gentle moisture removal, not squeezing. Step 2: Sauce Preparation (3 minutes) While the tofu drains, prepare the tentsuyu sauce. If using store-bought tentsuyu concentrate, follow package directions to prepare approximately 200ml of finished sauce (usually a 1:1 or 1:2 concentrate-to-water ratio). If making homemade tentsuyu, combine 150ml dashi with soy sauce, mirin, and sake in a small saucepan. Stir thoroughly to distribute seasonings evenly. Heat gently over low heat to approximately 50°C (122°F)—warm enough to activate flavor compounds but not hot enough to create steam or damage delicate volatile compounds. Remove from heat and taste to assess balance. The flavor should present distinct umami from the soy sauce and dashi, balanced by sweet mirin and subtle sake aromatics. Adjust if necessary: add additional soy sauce for deeper umami, additional mirin for increased sweetness, or additional dashi for reduced intensity. Set aside at room temperature until serving—the sauce will retain adequate temperature for serving cold when plated with the hot tofu. Step 3: Tofu Cutting and Final Drying (5 minutes) Remove the tofu from the cloth wrapping and transfer to a cutting board. Using a sharp tofu knife or serrated blade, cut the tofu block into 4 equal pieces. Create initial cuts lengthwise and crosswise to divide the block into quarters, approximately 7-8 cm on each side and 3-4 cm thick. Pat each cut surface gently with paper towels to remove any residual moisture. The tofu pieces should feel light and firm to the touch, without any surface moisture visible. Set aside on a dry, clean plate. Do not refrigerate before frying, as cold tofu will lower oil temperature excessively, preventing proper crisping and resulting in oil-soaked rather than crispy tofu.

Starch Coating Phase (3 minutes)

Step 4: Starch Preparation and Coating Place the potato starch in a shallow bowl or plate. Working with one tofu piece at a time, gently coat all surfaces evenly by rolling or pressing into the starch. Ensure complete coverage with no bare tofu surface visible. The starch coating should appear uniform and lightly dusted, not thick and compressed. Gently tap off any excess starch so a thin, even layer remains. Potato starch (katakuriko) is preferred over cornstarch for this application because its larger starch granules create a crispier, more textured exterior with better browning characteristics. The starch coating provides the surface where Maillard browning reactions occur, creating the characteristic golden-brown color and crispy exterior. A thin, even layer is superior to thick clumping, which creates undesirably thick crusts.

Oil Preparation and Frying Phase (12 minutes)

Step 5: Oil Temperature Establishment Fill the heavy-bottomed saucepan or Dutch oven with approximately 8 cm depth of neutral oil (approximately 1.5-2 liters depending on vessel diameter). Insert the deep-fry thermometer into the oil, ensuring the bulb is fully submerged but not touching the vessel bottom or sides. Heat over medium heat, monitoring the thermometer continuously. The oil should reach 170°C (340°F) before beginning frying. This temperature is critical: too low (below 160°C/320°F) results in oil-soaked, soggy tofu without proper crisping; too high (above 180°C/360°F) risks burning the exterior while leaving the interior cold. The 170°C (340°F) target represents the optimal balance for tofu: high enough to create rapid crust formation and browning, low enough to allow the interior to heat through gently without the exterior burning. Step 6: Initial Frying (3 minutes) Using long-handled tongs or chopsticks, carefully place the first starch-coated tofu piece into the oil. The tofu will initially sink slightly, then begin rising as its surface heats. Do not move the tofu immediately—allow the first 90 seconds of contact for crust formation without disruption. After 90 seconds, gently rotate the tofu using chopsticks to ensure even heat exposure on all surfaces. Continue frying for approximately 3 minutes total per piece, maintaining constant vigilance for oil temperature. The oil will cool slightly when the cold tofu enters; the thermometer will show a temporary temperature drop. This is normal and expected. The oil should gradually recover toward 170°C as the tofu crust forms. If the oil temperature drops below 160°C and doesn't recover within 30 seconds of tofu insertion, the oil isn't hot enough; remove the tofu, wait for temperature recovery, then reinsert. During frying, the tofu will transform from pale to golden-brown as the starch surface undergoes Maillard browning. The exterior should develop a slightly dark golden color with some deeper brown spots, indicating proper browning and crust formation. When cooking is complete, the tofu should float in the oil and exhibit firm resistance when pressed gently with a skimmer. Step 7: Draining and Resting (2 minutes) Using a long-handled skimmer, carefully remove the fried tofu from the oil and transfer to a paper towel-lined plate or shallow rack. Place the drain plate over the frying pot to catch drips, allowing excess oil to return to the pan rather than creating a mess. Allow the tofu to rest on paper towels for approximately 1-2 minutes, allowing excess oil to be absorbed while the exterior remains crispy. Do not disturb the tofu during this resting period. The exterior is very hot and fragile at this stage; any movement risks breaking the crust. The resting period also allows the interior temperature to equilibrate, ensuring the center reaches optimal warmth (approximately 50-55°C) by serving time. Step 8: Remaining Tofu Frying Repeat Steps 6 and 7 for the remaining three tofu pieces, frying each individually. Between pieces, verify that the oil temperature has recovered to 170°C before inserting the next tofu. If preparing for multiple diners, this sequential approach allows some pieces to rest while others fry, which actually improves the final result as the first-fried pieces can reach optimal temperature by serving time.

Plating and Service Phase (5 minutes)

Step 9: Sauce Warming and Tofu Plating If the tentsuyu sauce has cooled significantly, warm it gently over low heat to approximately 45°C (113°F). The sauce should be warm enough to activate aromatics but not so hot that it damages the tender tofu's exterior. Pour approximately 50ml of warm tentsuyu sauce into each individual ceramic bowl. Carefully transfer each fried tofu piece to the sauce-containing bowl using tongs or chopsticks. Position each tofu piece at the center of the bowl, allowing the warm sauce to contact all sides. The tofu will continue absorbing heat from the sauce, reaching optimal temperature by the time serving begins. Step 10: Garnishing and Final Plating Working quickly to minimize temperature loss, distribute the garnishes over each tofu piece: scatter the ginger and its juices over the tofu surface, concentrating slightly at the top where visual presentation is most important. Distribute the scallions' white parts near the bottom of the tofu and green parts scattered across the top for visual appeal. Distribute bonito flakes gently across the tofu's surface—their delicate nature means some will adhere to the warm tofu while others remain loose, creating visual interest. The residual heat from both tofu and sauce will cause the bonito flakes to curl slightly and activate their flavor compounds as their moisture and volatile oils are drawn out by the heat. Finish each portion with a single pinch of sea salt flakes, optional grated daikon, shredded nori, and optionally a shiso leaf positioned artfully. The garnishes should appear artistic rather than haphazard, with attention to visual balance. Serve immediately while the tofu remains warm (minimum 50°C internal temperature), the sauce maintains optimal temperature (approximately 45°C), and the crispy exterior hasn't begun softening from moisture absorption. Provide ceramic spoons for consuming both the tofu and the surrounding sauce.

Expert Tips for Perfection

Tip 1: Oil Temperature Precision and Thermometer Accuracy

Oil temperature is the single most critical factor determining agedashi tofu success. At 170°C (340°F), the tofu's exterior undergoes rapid water evaporation combined with Maillard browning, creating a crispy crust. Below 160°C (320°F), the oil doesn't evaporate surface moisture quickly enough; water's boiling point in oil creates excess steam and soggy tofu. Above 180°C (360°F), the exterior browns faster than the interior heats, resulting in burnt-looking exteriors with cold centers. Many home cooks' failures stem from inaccurate thermometers. Verify your deep-fry thermometer's accuracy by testing in boiling water (should read 100°C/212°F). If the thermometer reads more than 2-3 degrees off, replace it. Some cooks use the hand proximity method—holding your hand 5cm above the oil surface—but this provides only approximate guidance and risks burns. Commit to obtaining an accurate deep-fry thermometer; the $15-25 investment prevents countless cooking failures. Insert the thermometer to a consistent depth each time you check temperature (approximately 5cm deep, centered in the oil) for consistent readings.

Tip 2: Tofu Selection and Silken vs. Firm Varieties

Authentic agedashi tofu uses silken tofu (kinugoshi), which has a custard-like texture created by coagulating soy milk without breaking the curds. This produces maximum delicacy but requires very gentle handling. Some Western cooks substitute firm or extra-firm tofu (which has a denser, more robust texture), though this produces a different eating experience—less delicate interior and less striking textural contrast with the crispy exterior. The distinction matters because silken tofu's high moisture content requires more careful pre-drying to achieve the proper crust; if properly dried, the reward is a silky, almost melting interior. Firm tofu tolerates less pre-drying and fries more easily, but lacks the delicate quality that makes agedashi tofu distinctive. Use silken tofu if your market carries it; if not, extra-firm tofu makes an acceptable substitute with the understanding that the final texture will be noticeably less refined.

Tip 3: The Role of the Starch Crust in Browning and Crispness**

The potato starch coating creates the surface where Maillard browning occurs and where crispness develops. Starch granules absorb moisture from the tofu's surface, then undergo gelatinization in hot oil, transforming from a loose powder into a crispy shell. The starch's large granules (compared to flour's smaller granules) create a rougher surface with more surface area for browning reactions, producing better color development and more pronounced crispness. This is why potato starch (katakuriko) is preferred over flour or cornstarch for this application. Additionally, the starch coating insulates the delicate tofu interior from direct heat contact, allowing gentle heating while the exterior develops its crispy texture.

Tip 4: Oil Recycling and Multiple Batch Frying**

Home deep-frying typically produces concerns about using large quantities of oil for a single dish. However, oil can be recycled for 3-4 frying sessions before degradation becomes noticeable. After frying, allow the oil to cool completely, then pour through a fine-mesh strainer lined with cheesecloth to remove starch particles and debris. Store strained oil in a sealed glass container in a cool, dark cupboard. Before reusing, heat the oil and verify it reaches proper temperature without excessive smoking (which indicates degradation). Once oil becomes dark-colored or produces significant smoke at 170°C, discard it and use fresh oil.

Tip 5: Sauce Temperature and Flavor Activation**

The tentsuyu sauce works best when served warm (approximately 45°C/113°F) rather than hot or cold. At warm temperatures, the soy sauce and dashi umami compounds activate optimally, while the mirin's sweet notes become perceptible. Very hot sauce (above 60°C/140°F) can damage the delicate tofu's exterior and cook it further, making it denser. Cold sauce fails to activate flavor compounds and creates a jarring temperature contrast that distracts from eating pleasure. The optimal experience comes from the hot tofu gradually warming the sauce as they contact, creating a temperature equilibrium around 50°C where flavors and textures reach their ideal balance.

Tip 6: Garnish Timing and Volatile Compound Activation**

The bonito flakes, ginger, and scallions must be added immediately before serving while the tofu remains hot (minimum 50°C). The heat activates the bonito's volatile aroma compounds (primarily trimethylamine), creates an audible sizzling sound as moisture contacts the hot surface, and slightly cooks the scallion's outer layers, making them more tender while maintaining the sharp, fresh sulfur notes. Ginger's volatile oils similarly activate through heat exposure. If garnishes are added to cooling tofu, these flavor and textural dynamics are lost. This is why restaurant agedashi tofu always features visible sizzling and immediate serving—the heat management is part of the dining experience.

Five Complementary Variations

Variation 1: Miso-Glazed Agedashi Tofu (Umami-Intensive Version)

This variation creates a richer, more savory sauce by incorporating miso. Prepare the base tentsuyu as standard, then whisk 1 tablespoon white miso into the warm sauce until fully dissolved. The miso adds briny fermented depth and increased umami complexity that pairs beautifully with the fried tofu's richness. Reduce the garnish bonito flakes by half since miso already provides significant umami. The result presents more pronounced savory character suitable for diners seeking bolder flavors. Add the miso only immediately before serving, as extended heating can degrade miso's delicate fermented compounds.

Variation 2: Cold Agedashi Tofu with Ponzu (Summer Preparation)

This warm-weather variation serves the fried tofu chilled or at room temperature rather than hot, dressed with ponzu (citrus-soy sauce) instead of warm tentsuyu. Fry the tofu as standard, then allow to cool to room temperature before serving. Dress with ponzu, garnish with thin shiso slices, microgreens, and minimal bonito flakes. The result provides the crispy exterior-delicate interior textural contrast while offering refreshing cold temperature suitable for summer consumption. This variation represents Japanese seasonal cooking principles through preparation adaptation.

Variation 3: Shiitake Mushroom and Dashi Reduction Version

This variation adds umami complexity by incorporating sautéed shiitake mushrooms. Slice 3-4 fresh shiitake mushrooms thinly and sauté over high heat with 1 tablespoon oil until they develop brown spots (approximately 3-4 minutes). Drizzle the mushrooms and their oil over each fried tofu piece before adding sauce. The mushroom's glutamates provide additional umami layering that complements the tofu's delicacy. Reduce the garni bonito flakes slightly to allow the mushroom umami to remain prominent. This preparation transforms agedashi tofu into a more substantial dish suitable as a main course component.

Variation 4: Spicy Ginger-Chili Variation (Heat-Forward Version)

For diners preferring assertive heat, incorporate additional spice elements. Increase the fresh ginger by 50% and add ½ teaspoon dried chili flakes to the tentsuyu sauce before warming. Additionally, drizzle 1 teaspoon chili oil (rayu) over the completed dish just before serving. The result presents significantly more heat combined with the ginger's warming aromatics, creating a more assertive flavor profile. The chili heat complements the tofu's delicate mild character, creating nice flavor balance. This variation pairs particularly well with cold beer or sake as an accompaniment.

Variation 5: Tempura-Battered Tofu (Extra-Crispy Version)

This advanced variation replaces simple starch coating with traditional tempura batter for enhanced crispness and texture complexity. Prepare a tempura batter by combining 100ml ice water, 100g all-purpose flour, and ½ teaspoon baking soda into a just-combined (slightly lumpy) batter. Dip each starch-coated tofu piece briefly into the tempura batter, then fry immediately in 170°C oil. The extra batter layer creates additional crispness and a lighter, airier crust compared to starch-only coating. This technique requires more careful heat management to prevent the batter from browning too quickly, but produces results comparable to restaurant-quality tempura tofu.

Storage Instructions

Immediate Consumption (Optimal Experience)

Agedashi tofu is best enjoyed immediately after completion while the tofu remains warm, the crust stays crispy, and the sauce maintains optimal temperature. The crispy exterior begins softening within 5 minutes as moisture from the interior and sauce gradually rehydrates the crust. Plan preparation timing to coincide with serving time to ensure optimal eating experience.

Short-term Storage (Cold Leftover Tofu)

If leftover agedashi tofu remains, store the fried tofu and sauce separately in airtight containers in the refrigerator for up to 2 days. The tofu will soften as it cools and the crust gradually loses crispness. Before serving cold leftover tofu, eat as-is without reheating, or plan to use in composed salads or rice bowls where the softened texture is less critical. Do not reheat agedashi tofu in the microwave, which creates uneven heating; if reheating is necessary, place in a 180°C (360°F) oven for 5-7 minutes to restore some crispness.

Freezer Storage (Extended Preservation with Texture Compromise)

Fried tofu freezes acceptably for up to 1 month in airtight freezer-safe containers, though the texture becomes notably softer after freezing due to ice-crystal formation affecting cell structure. When ready to use, thaw at room temperature for 60 minutes. Reheating in a 180°C (360°F) oven for 7-10 minutes partially restores crispness. Frozen agedashi tofu is suitable for use in composed bowls or soups where texture is less critical, but is not ideal for consuming as a standalone agedashi tofu preparation.

Sauce Storage and Reheating

Tentsuyu sauce stores indefinitely refrigerated in an airtight glass container. Before using with fresh-fried tofu, warm gently to approximately 45°C over low heat, stirring occasionally to ensure even heating. The sauce becomes increasingly concentrated as any water evaporates during storage; if thickening occurs, dilute with small amounts of dashi or water to restore proper consistency.

Serving Suggestions

Traditional Izakaya Service

Serve individual portions of agedashi tofu as a casual appetizer or small plate in informal Japanese bar settings. Portion one fried tofu piece per person in individual ceramic bowls with approximately 50ml warm tentsuyu sauce. Provide ceramic spoons and allow diners to eat at their own pace while socializing. This service style emphasizes the dish's casual, approachable nature and comfort-food quality that makes it an izakaya staple.

Multi-Course Formal Dinner

In formal Japanese dining contexts, agedashi tofu appears as a single element within an elaborate multi-course meal. Serve one tofu piece per person as part of the "yakimono" (grilled/fried) course, positioned between lighter preparations and richer dishes. Plate individually with artistic garnish arrangement and minimal sauce for visual presentation. The formal context emphasizes the dish's technical execution and ingredient quality.

Composed Vegetable Plate

Contemporary Japanese restaurants feature agedashi tofu as one component within composed vegetable plates. Position a half-portion of fried tofu alongside grilled vegetables, seasonal items, and other prepared components. This presentation style emphasizes visual sophistication and allows agedashi tofu to contribute its textural and flavor elements within a larger, more substantial plate.

Rice Bowl Topping

Layer warm Japanese rice with crispy fried tofu pieces, vegetables, and other proteins, drizzle with tentsuyu sauce, then top with a raw egg yolk, bonito flakes, and sliced scallion for a quick, satisfying bowl meal. This approach transforms the tofu into a quick lunch or light dinner component while maintaining authentic flavors.

Bento Box Integration

Cool completely before including in bento boxes to prevent moisture transfer to adjacent items. Pack fried tofu in a separate compartment with sauce in a small sealed container to prevent sogginess during transport. Approximately 50-70g of fried tofu (typically ½ to 1 complete piece) constitutes an appropriate bento box portion. The crispy-soft textural contrast remains enjoyable even at room temperature.

Frequently Asked Questions

Q1: Why Did My Tofu Explode or Shatter in the Oil?

A: Tofu shattering typically results from insufficient pre-drying. Water absorbed into the tofu expands rapidly when it contacts hot oil, creating internal pressure that can rupture the delicate tofu structure. Solution: (1) increase pre-drying time to 15 minutes rather than 10; (2) apply more pressure during drying to force out additional moisture; (3) verify that the tofu is truly "silken" type and not firm tofu, which contains less water and fractures less readily. Additionally, ensure the oil temperature is precisely 170°C—excessively hot oil creates surface steam more violently, increasing rupture risk. If tofu continues shattering, switch to firm or extra-firm tofu, which contains less water and tolerates frying better, though the final texture will be less delicate.

Q2: How Can I Make This Dish Vegan?

A: Agedashi tofu is already vegan in most preparations. Verify that the tentsuyu sauce and dashi are prepared with kombu and vegetable-based ingredients rather than bonito or other fish products. Ensure mirin is "shio-aji mirin" (salted mirin) or standard mirin without animal-derived additives. The garnishes (bonito flakes) are typically the only non-vegan component; replace with additional nori shreds, toasted sesame seeds, and crushed roasted peanuts for similar umami and texture. The result remains authentic and delicious while accommodating vegan dietary requirements.

Q3: Can I Use an Air Fryer Instead of Deep Frying?

A: Air fryers can approximate agedashi tofu, though the result differs from oil-fried tofu. Preheat the air fryer to 190°C (375°F). Coat starch-dried tofu with starch as standard, then air fry for 12-15 minutes at 190°C, shaking the basket halfway through. The result will have a crispier exterior with less textural complexity than oil-fried tofu and may develop a slightly different color. Air-fried agedashi tofu is acceptable for those who cannot deep-fry due to space or health concerns, though authentic agedashi tofu specifically relies on oil frying for its distinctive characteristics.

Q4: What's the Difference Between Mirin Types, and Which Should I Use?

A: Mirin exists in three primary types: (1) hon-mirin (true mirin) with 40-50% sugar content from natural rice fermentation; (2) shio-aji mirin (salted mirin) with added salt; (3) aji-mirin (sweetener mirin) with added sucrose. For this recipe, hon-mirin is preferred because its natural sweetness and fermented depth provide optimal flavor balance. Shio-aji mirin produces slightly saltier sauce; adjust other salt components accordingly. Aji-mirin produces thinner, less complex sweetness and should be avoided. If only aji-mirin is available, use half the quantity and adjust other ingredients to compensate.

Q5: Can I Prepare the Tofu the Night Before and Fry It Day-Of?

A: Yes, prepared tofu can be refrigerated overnight before frying. Pre-drain the tofu and cut into pieces as standard, then wrap in fresh paper towels or cheesecloth and refrigerate in an airtight container overnight. Before frying, allow the tofu to reach room temperature (approximately 30 minutes out of the refrigerator) to ensure even frying. Do not attempt to fry cold tofu directly from the refrigerator, as the oil temperature will drop excessively, preventing proper crust formation. Advance preparation can streamline meal preparation while maintaining final quality if timing is managed properly.

Affiliate Disclosure and Recommended Equipment

This page contains affiliate links to recommended cookware and Japanese ingredients that support continued creation of authentic Japanese recipe content. As an Amazon Associate and participant in other affiliate programs, we earn modest commissions from qualifying purchases made through these links, at no additional cost to you. The specialized equipment mentioned—including deep-fry thermometers, appropriate oil-frying vessels, and quality tofu selection guidance—genuinely improves results and represents our honest recommendations based on authentic technique requirements and culinary performance. We've personally tested these items and verified their suitability for creating restaurant-quality agedashi tofu at home. Shop Recommended Equipment for Agedashi Tofu →