Agedashi dōfu

is a Japanese hot tofu dish. Soft or medium-firm silken tofu is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth made of dashi, mirin, and, with finely-chopped negi and grated daikon or sprinkled on top.

History

is an old and well-known dish. It was included in Japanese tofu cookbook entitled, published in 1782, alongside other tofu dishes such as chilled tofu and simmered tofu.

Other dishes

While is the best-known dish, some other dishes may be prepared with similar techniques. These include, using eggplant.