Air Fryer Agedashi Tofu
How to prepare Agedashi tofu in an air fryer
Course: Appetizer
Cuisine: Japanese
Keyword: Agedashi Tofu, air fryer, tofu
Servings: 3 servings
For the Tofu
- 1 14 ounce block tofu firm or medium-firm
- 3 tablespoons cornstarch or potato starch (traditional)
- 2 teaspoons neutral oil optional for extra crispiness
- pinch salt
For the Tentsuyu Broth
- 1 cup dashi instant is fine
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar optional
Toppings
- grated daikon
- thinly sliced scallions
- grated ginger
- bonito flakes
- Shichimi togarashi optional
Prep the Tofu
Cut tofu into 8–10 cubes.
Lay on paper towels and place a light weight on top.
Drain for 15–20 minutes to crisp the crust becomes crisp.
Coat
Lightly season tofu cubes with a pinch of salt.
Coat each side in potato starch or cornstarch, shaking off excess. (This is what gives agedashi tofu its signature soft-crunch coating.)
Air Fry
Preheat air fryer to 375°F (190°C).
Lightly mist the basket and tofu with oil.
Arrange tofu pieces so they don’t touch.
Air fry for 10–12 minutes, flipping halfway, until: pale golden crisp outside, still jiggly inside. For extra crispiness: add an extra spritz of oil after flipping.
Make the Broth
In a small saucepan: Combine dashi, soy sauce, mirin, and sugar.
Bring to a gentle simmer for 2–3 minutes . Keep warm.
Assemble
Place the crispy tofu in shallow bowls.
Ladle warm broth over the tofu (just enough to surround, not drown).
Top with: grated daikon scallions, a bit of grated ginger, bonito flakes, and shichimi togarashi (optional heat)
Tips for Air Fryer Success
Medium-firm tofu gives the best silky interior without breaking apart.
Potato starch produces the most authentic Japanese crust.
Don’t let tofu sit too long after coating—starch can get gummy.
Add toppings right before serving so the tofu stays crisp.