Description
A delicious and healthier twist on the classic Japanese agedashi tofu, featuring crispy air-fried tofu cubes served in a warm, savory dashi broth with traditional garnishes. Perfect as an appetizer or side dish, this recipe offers a satisfying texture and umami-packed flavor with less oil.
Ingredients
Scale
Tofu
- 14 ounces firm tofu, drained and pressed
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
Broth
- 1 cup dashi broth (or substitute vegetable broth)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
Garnishes
- 2 green onions, thinly sliced
- 2 tablespoons grated daikon radish (optional)
- 1 teaspoon grated fresh ginger
- Bonito flakes or nori strips for garnish (optional)
Instructions
- Prepare the Tofu: Cut the pressed tofu into 1-inch cubes and pat dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
- Coat with Cornstarch: Gently toss the tofu cubes in cornstarch until fully coated, then shake off any excess to prevent clumping during cooking.
- Preheat Air Fryer: Set your air fryer to 375°F (190°C) and allow it to preheat for a few minutes to ensure even cooking and crispiness.
- Air Fry the Tofu: Lightly brush or spray the tofu cubes with vegetable oil to enhance browning. Place them in a single layer in the air fryer basket and cook for 12 to 15 minutes, shaking the basket halfway through to promote even cooking. The tofu should turn golden brown and crispy.
- Prepare the Broth: While the tofu cooks, combine the dashi broth, soy sauce, mirin, and sugar in a small saucepan over medium heat. Bring the mixture to a gentle simmer, allowing the flavors to meld, then remove from heat.
- Assemble and Serve: Place the crispy tofu cubes in individual small bowls. Pour the warm broth over the tofu, then garnish with sliced green onions, grated daikon radish, fresh ginger, and optional bonito flakes or nori strips for added texture and flavor. Serve immediately to enjoy the contrast between crispy tofu and hot broth.
Notes
- For a vegan version, use vegetable broth instead of dashi and omit bonito flakes.
- The tofu can be pressed ahead of time and stored in the refrigerator until ready to use.
- Adjust the amount of soy sauce in the broth to taste, especially if using tamari or a low-sodium version.
- Ensure tofu is well-pressed to avoid sogginess during cooking.
