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Best Agedashi dōfu in Toronto

“Silken tofu, dusted and deep-fried golden, then finished in hot broth with daikon and bonito flakes.”

Agedashi dōfu

What the real thing tastes like

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) 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 (tentsuyu) made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or katsuobushi (dried skipjack tuna flakes) sprinkled on top.

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Agedashi dōfu is a study in textural contrast: silken tofu cubes, dusted light as powder, plunged into hot oil until they turn golden and crisp on the outside. The moment they hit the steaming broth—a clean, umami-forward blend of dashi, mirin, and soy—that crust softens slightly while the interior stays delicate. A scatter of spring onion, daikon threads, or dried tuna flakes catches the heat and adds bite.

Order it here when it has

  • textural contrast
  • clean, restorative broth
  • elegant simplicity
  • aromatic toppings

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