Tofu is Your Friend & Other Adventures in Asian American Pacific Islander Heritage Month
Written By
Jaimie K. Wilson
April 25, 2024

Tofu is Your Friend & Other Adventures in Asian American Pacific Islander Heritage Month

When I hear people say they don’t like tofu, I always think: You’re doing it wrong. (LOL) It’s true tofu is fairly bland, but when you take the time to give it some TLC, a tofu dish can explode with different flavors and textures.

This is one of my favorites. The tofu is fried and swims in a savory dashi broth. Greens onions and ginger offer a fresh counterpoint.

Agedashi tofu is often served as an appetizer at Japanese restaurants, but my kids always want it for the main course.

I often served it with cucumbers pickled in rice vinegar and a salad with ginger dressing.


Oil, such as vegetable, canola or sunflower

1 package of firm tofu

1 egg

2 Tbsps. water

Panko bread crumbs

2 ¼ cups water

¼ cup Kikkoman soy sauce

2 tsps. Hondashi (Japanese bonito soup granules)

3 Tbsps. mirin

Sliced scallions/green onions (4-5)

1 or 2 Tbsps. minced ginger (optional)



Slice your tofu into good sized chunks, like 1”x1” or 1”x1 ½.” Then whisk egg with 2 tbsps. of water in a medium bowl. Dip the tofu pieces in the egg wash and then toss in panko crumbs. It’s ok to gently press them into the tofu. Set aside.

Slice your green onions and mince your fresh ginger.

When your tofu is breaded, heat your oil until it’s shimmering (medium heat) and fry the tofu until golden. Place them on paper towels to soak up excess oil. Don’t worry if they aren’t perfect.
Heat the water to a gentle simmer and add soy sauce, hon dashi and mirin. When everything is done, place some tofu in a bowl, add some dashi broth to the bowl and top with scallions and ginger. Enjoy!

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