Agedashi dōfu

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.

[1] Agedashi dōfu is an old and well-known dish.

These include agedashinasu (揚げ出し茄子), using eggplant.