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Air fryer agedashi tofu with crispy golden tofu cubes, savory dipping broth, fresh microgreens, sliced green onions, and bonito flakes, served as a light Japanese inspired appetizer.
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Air Fryer Agedashi Tofu - Crispy, Light, and Comforting

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • Tofu: 14–16 oz block of firm or medium-firm tofu (not silken)
  • Potato starch or cornstarch: For coating the tofu (potato starch gives a lighter, crispier shell)
  • Neutral oil spray: Avocado, canola, or grapeseed
  • Dashi stock: 1 1/2 cups (use instant dashi granules, kombu-shiitake dashi for vegetarian, or homemade)
  • Soy sauce: 2–3 tablespoons (use tamari for gluten-free)
  • Mirin: 2 tablespoons
  • Sugar: 1/2–1 teaspoon, to taste
  • Toppings: Thinly sliced green onions, grated daikon, grated fresh ginger, bonito flakes (optional), shichimi togarashi (optional), toasted nori strips (optional)
  • Lemon wedge: Optional, for a bright finish

Instructions

  • Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a small cutting board and a light weight on top. Let it press for 15–20 minutes to remove excess moisture.
  • Cut into cubes: Slice the tofu into 1- to 1.5-inch cubes. Pat dry again to help the coating stick.
  • Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the coating crisp.
  • Coat the tofu: Add potato starch to a shallow dish. Lightly dredge each tofu cube, shaking off excess. You want a thin, even layer—not clumps.
  • Oil and arrange: Lightly spray the air fryer basket. Add tofu in a single layer with a little space between pieces. Spray the tops of the tofu lightly with oil.
  • Air fry: Cook at 375°F (190°C) for 10–14 minutes, flipping halfway. Tofu is ready when the exterior is pale golden and crisp.
  • Make the broth: While tofu cooks, bring dashi to a gentle simmer. Stir in soy sauce, mirin, and sugar. Taste and adjust salt or sweetness as needed. Keep warm on low heat.
  • Prep toppings: Grate a small amount of daikon and ginger. Slice green onions thin. Set out bonito flakes or nori, if using.
  • Assemble: Divide the hot broth into shallow bowls. Add crispy tofu cubes. Top with grated daikon, ginger, green onions, and a pinch of bonito or nori. A sprinkle of shichimi adds gentle heat.
  • Serve immediately: Agedashi tofu is best when the coating is still crisp and the broth is steaming.