Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu – see rendaku – often shortened to age tofu or age dofu) 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), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top.
Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
Other agedashi dishes 
While agedashi tofu is the best-known agedashi dish, some other dishes may be prepared with similar techniques. These include agedashi nasu (揚げ出し茄), using eggplant.