Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi tōfu) is a simple 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's then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped green onions or grated daikon. Eaten with chopsticks.

Agedashi tofu is an old and revered dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (lit. "One hundred Tofu"). Along with chilled tofu (hiyayakko) and simmered tofu (yudofu ), agedashi tofu is among the simplest of common tofu dishes.