A Japanese dish of tofu lightly deep-fried until the outside is slightly crisp and served with a dashi-based sauce (often with grated toppings).
居酒屋で揚げ出し豆腐を頼んだら、熱々のあんがかかって出てきた。
I ordered agedashi-dofu at the izakaya, and a steaming hot sauce was poured over it.
母は揚げ出し豆腐の作り方を教えてくれた。豆腐は水切りをしてから薄く片栗粉をまぶすと良い。
My mother taught me how to make agedashi-dofu. It's good to drain the tofu and lightly coat it with potato starch first.
寒い日は、揚げ出し豆腐の温かいだしが身にしみる。
On cold days, the warm dashi of agedashi-dofu really hits the spot.
彼女はヘルシーな揚げ出し豆腐を作ろうと、油の量を抑えて揚げた。
She tried to make a healthier agedashi-dofu by using less oil when frying.