air fryer Agedashi Tofu recipe
A healthier, air fryer version of the classic Japanese dish agedashi tofu recipe air fryer, featuring crispy tofu cubes served in a savory, umami-rich dashi broth. This recipe reduces the oil used in traditional deep frying while still achieving the signature crunchy exterior and soft interior of agedashi tofu. It’s a simple, flavorful dish that's perfect for both beginners and experienced home cooks.
Equipment
- Air fryer
- small saucepan
- Cutting board
- Knife
- Tofu press (optional)
- Small bowl for cornstarch (optional)
Ingredients
- 1 block of firm tofu 14 oz
- 2-3 tbsp cornstarch or potato starch
- 2 tbsp low-sodium soy sauce
- 1 tbsp mirin
- 1 tsp sugar optional
- 1 small piece of kombu seaweed
- 1 tbsp bonito flakes optional
- 1 tbsp grated daikon optional
- 1 tbsp chopped green onions optional
- 1 tbsp vegetable oil spray for air fryer
Instructions
- Press the Tofu: Drain the tofu and press it to remove excess moisture. Wrap the tofu in a clean towel and place a weight on top for about 15 minutes to ensure it is well-drained. After pressing, cut the tofu into 1-inch cubes.
- Coat the Tofu: Lightly coat the tofu cubes with cornstarch (or potato starch). You can place the starch in a small bowl and gently toss the tofu cubes to ensure an even coating. Season the tofu with a pinch of salt if desired.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes. Lightly spray the air fryer basket with vegetable oil to prevent sticking.
- Air Fry the Tofu: Place the tofu cubes in a single layer in the air fryer basket. Air fry for 12-15 minutes, flipping halfway through to ensure even crisping. The tofu should be golden brown and crispy on the outside.
- Prepare the Dashi Broth: While the tofu is cooking, prepare the dashi broth by combining soy sauce, mirin, and sugar (if using) in a small saucepan. Add the kombu and bring the mixture to a simmer over medium heat. Stir occasionally, and once the broth has simmered for about 5 minutes, remove it from the heat and discard the kombu. Optionally, you can add bonito flakes for additional flavor.
- Assemble the Dish:Once the tofu is crispy, transfer it to a serving dish. Pour the hot dashi broth over the tofu cubes, allowing them to soak up some of the liquid. Garnish with grated daikon, chopped green onions, and bonito flakes (if using).
- Serve and Enjoy: Serve the agedashi tofu immediately while the tofu is still crispy and the broth is hot.
Notes
Press tofu well for crispness.
Use store-bought dashi or make from scratch.
Add chili for a spicy twist or mushrooms to the broth.
