Deep-Fried Tofu (Atsuage)

Name: Deep-Fried Tofu (Atsuage)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japan
Ingredients: 2 blocks firm tofu (momen), about 14 oz (400 g) each; 4 cups (960 ml) neutral oil, for deep-frying; 1 cup (120 g) finely grated daikon radish, lightly squeezed; 1 tbsp (15 g) fresh ginger, finely grated; 2 scallions, thinly sliced (about 1/4 cup / 15 g); 3 tbsp (45 ml) soy sauce (or tamari for gluten-free)

厚揚げ AtsuageSay it: ah-tsoo-AH-geh

By the Passport Plate editors. Published November 7, 2026.

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Atsuage is thick tofu that has been drained and deep-fried until its outside turns golden and crisp while the center stays soft and custardy. Sold ready-made across Japan, it is also easy to make at home. Served warm as an appetizer, it is topped with grated daikon, ginger, scallions, and soy sauce. The contrast between the crisp shell, creamy interior, and bright, clean toppings is what makes this simple dish so satisfying.

Deep-Fried Tofu (Atsuage)

厚揚げ, Atsuage

Pronounced ah-tsoo-AH-geh

Serves: 4
Prep: 30 min
Cook: 15 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains soy, gluten. Check labels on packaged ingredients.

Ingredients

4 servings

For the atsuage

2 blocks firm tofu (momen), about 14 oz (400 g) each
4 cups (960 ml)960 ml (4 cups) neutral oil, for deep-frying

For serving

1 cup (120 g)120 g (1 cup) finely grated daikon radish, lightly squeezed
1 tbsp (15 g)15 g (1 tbsp) fresh ginger, finely grated
2 scallions, thinly sliced (about 1/4 cup / 15 g)
3 tbsp (45 ml)45 ml (3 tbsp) soy sauce (or tamari for gluten-free)

Method

Wrap each block of tofu in paper towels, set on a plate, and weight with a second plate or a can for 30 minutes to press out excess water. Unwrap and pat the tofu very dry.
Cut each block into 2 thick slabs, about 1 inch (2.5 cm) thick, and set them on a tray. Keep them cool while the oil heats.
Pour the neutral oil into a deep, heavy pot to a depth of about 2 inches (5 cm) and heat to 340°F (170°C). Fry the tofu slabs in batches of two, turning once, until deep golden and crisp on the outside but still soft within, 5 to 7 minutes.
Lift the tofu out with a slotted spoon or tongs and drain on a wire rack set over paper towels. Repeat with the remaining slabs.
While the tofu drains, combine the grated daikon, ginger, and scallions in a small bowl.
Cut each warm tofu slab into bite-size pieces, arrange on a plate, top with the daikon mixture, and serve with soy sauce for drizzling or dipping.

Regional variant: Atsuage Dengaku (厚揚げ田楽)

Use prepared atsuage or the fried tofu from this recipe; pan-sear or grill until hot and lightly charred. Mix 3 tbsp (45 g) miso, 2 tbsp (30 ml) mirin, 1 tbsp (12 g) sugar and 1 tbsp (15 ml) sake; simmer until glossy. Brush over the tofu and serve.

Cook's notes

Use firm momen tofu; silken tofu is too delicate and will break apart in the oil.
Keep the oil at 340°F (170°C); if it is too hot, the tofu browns before the center is heated through.
For store-bought atsuage, blanch in hot water for 30 seconds, pat dry, and pan-sear until crisp.

Serve with

Serve warm as an appetizer, with soy sauce for dipping and Japanese tea or sake.

Make ahead and storage

Best served immediately; cool leftovers, refrigerate up to 2 days, and reheat in a 350°F (175°C) oven or skillet until hot and crisp.

Deep-Fried Tofu (Atsuage)