Agedashi tofu (揚げ出し豆腐 agedashidōfu, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) sprinkled on top.

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