Comments on: Agedashi Tofu (Japanese Deep Fried Tofu)

By: Yuto Omura

Yuto Omura — Thu, 29 May 2025 00:53:03 +0000

In reply to Cathy.

Hi Cathy,

Thank you so much for making it and sharing your photo! It looks incredible!! It means a lot that you took the time to try it out and share your experience. 🙂

Yuto

By: Cathy

Cathy — Wed, 28 May 2025 17:43:59 +0000

I just made this and it was delicious!

By: Yuto Omura

Yuto Omura — Mon, 17 Feb 2025 00:08:26 +0000

In reply to Trish Stretton.

Hi Trish,

Thank you for asking! I typically use a weight similar to a heavy hardcover book – I place a plate or a container on the tofu first, then add a full salt or sugar container on top. You want enough weight to gently press the tofu down without crushing it. The pressure should be firm but gentle, just enough to help remove excess moisture. I hope this helps!

Yuto

By: Trish Stretton

Trish Stretton — Sun, 16 Feb 2025 19:13:32 +0000

when you say “put something heavy on the tofu”, what range are you using?

By: Dee

Dee — Thu, 30 Jan 2025 21:33:48 +0000

Best part? No stinkin’ advert bar across the page. Thank you. Now, I’ll try the recipe…

By: Yuto Omura

Yuto Omura — Wed, 05 Jun 2024 01:19:53 +0000

In reply to Philip.

Hi Philip,

Thank you so much! I’m glad hear she enjoyed it!

Yuto

By: Philip

Philip — Tue, 04 Jun 2024 12:22:35 +0000

Made this for my girlfriend while testing the app. She loved it!!

By: Yuto Omura

Yuto Omura — Mon, 09 Oct 2023 23:58:03 +0000

In reply to S Yoshimi. Thank you for trying the recipe and giving such kind feedback, glad you liked it!

By: S Yoshimi

S Yoshimi — Sun, 08 Oct 2023 15:47:57 +0000

This recipe makes the most tasty agedashi tofu ever! I used to buy the premade agedashi tofu from Nijiya, but making it at home is much better. Thank you for this recipe, I wouldn’t change a thing!