What is the Japanese deep-fried tofu dish served in hot dashi broth?

The Japanese deep-fried tofu dish served in hot dashi broth is agedashi tofu. Soft or medium-firm silken tofu is cut into cubes, coated lightly with potato starch or cornstarch, and deep-fried so the outside becomes crisp while the interior stays tender.

The fried tofu is placed in a warm broth commonly made from dashi, mirin, and Japanese soy sauce. Typical toppings include chopped negi, grated daikon, and bonito flakes. The contrast between crunchy coating, delicate tofu, savory broth, and fresh garnishes is the defining appeal of the dish.

Agedashi tofu is a long-established preparation rather than a modern restaurant invention. It appeared in the tofu cookbook Tofu Hyakuchin, or “One Hundred Tofu,” published in 1782. The name describes the technique: age means fried, while dashi refers to the stock-based broth. Hiyayakko is chilled tofu, inari is tofu skin stuffed with sushi rice, and aburaage is a pouch-like sheet of fried tofu, so none is the same dish.