Photo of Agedashi tofu by WW

Agedashi tofu

Total Time
20 min
10 min
10 min
Looking for new ways with tofu? Our healthier take on this popular Japanese dish is pan-fried rather than deep-fried and comes together easily.


Dried porcini mushrooms

25 g

Japanese-style silken tofu

600 g


20 g

Calorie controlled cooking spray

4 spray(s)


2 tablespoon(s)

Light soy sauce

2 tablespoon(s)

Caster Sugar

½ teaspoon(s)

Spring Onions

4 medium, trimmed and shredded to serve

Root Ginger

1 teaspoon(s), cut into very thin matchsticks, to serve

Chilli, green or red

1 individual, sliced to serve


  1. Put the mushrooms in a medium heatproof bowl and pour over 500ml boiling water from the kettle. Cover and set aside for 30 minutes to soak. Strain the mushroom soaking liquid through a fine sieve into a small pan, pressing any excess liquid from the mushrooms using the back of a spoon. Finely slice the rehydrated mushrooms and set aside.
  2. Meanwhile, drain the tofu. Wrap each block in kitchen paper and set aside to drain for 30 minutes. Cut each block into 6 equal pieces, pat dry again with kitchen paper, then dust with the cornflour and set aside.
  3. Mist a nonstick frying pan with cooking spray and set over a high heat. Fry the tofu for 5-10 minutes, turning occasionally until all sides are golden – you may need to do this in batches. Remove from the pan and set aside on a plate lined with kitchen paper. Mist the pan with more cooking spray and fry the rehydrated mushrooms for 2-3 minutes until golden.
  4. In a small pan, bring the mushroom soaking liquid, mirin, soy sauce, sugar and a pinch of salt to the boil. Cook for 1-2 minutes, or until the sugar has dissolved, then stir in the mushrooms.
  5. To serve, divide the tofu between bowls, top with the spring onions, ginger and chilli, if using, then carefully pour the stock and mushrooms around the tofu.