Air-Fried Agedashi Tofu: A Tasty, Crispy Treat

Agedashi tofu is a staple dish at most Japanese izakayas. It is a fried tofu dish that is served in a dashi-based sauce. The tofu is first coated with potato or corn starch before frying, giving it a crispy outer crust. In this recipe, we will use an air fryer to cook this crispy dish without the need for a deep fryer, making it healthier as less oil is used.

Choosing the tofu type: medium-firm, semi-firm, or silken tofu

When making Agedashi tofu in an air fryer, the type of tofu you choose will impact the final result. Medium-firm tofu is a great choice as it will hold its shape well during frying, but you can also use silken tofu.

Medium-firm tofu has a rough texture, with visible curds, and a moderate moisture content. It is a good choice for dishes that don't require much manipulation, like braising or boiling. It can be prepared in a variety of ways, including pressing, draining, salt-soaking, or freezing. It is a versatile option that can be used in many recipes, including stir-frying, baking, and fermentation.

Silken tofu, on the other hand, is made without curdling the milk and is left unpressed, so it retains all its moisture while cooling. It has a smooth and silky appearance, and a delicate texture, requiring careful handling. It is perfect for saucy recipes, dressings, smoothies, and egg or yogurt substitutions. It can also be used in soups, braises, and stir-fries. When preparing silken tofu, avoid pressing or freezing, as it is best served raw or at room temperature.

Semi-firm tofu is not mentioned in the sources provided, but based on the information available, it likely falls between medium-firm and silken tofu in terms of texture and moisture content. It may be suitable for recipes that require some manipulation but not excessive handling.

Preparing the tofu: removing moisture and slicing

To prepare the tofu for Agedashi Tofu in an air fryer, start by removing it from its package and draining off any excess liquid. Next, wrap the tofu in paper towels to absorb any remaining moisture. You can also place the tofu on a thick layer of paper towels and pat it dry with more paper towels. Let the tofu sit for about 10 minutes to ensure all moisture is removed.

Once the tofu is dry, slice it into cubes. The size of the cubes may vary depending on your preference, but most recipes suggest cutting the tofu into 6-8 even pieces or 1-inch cubes. Place the sliced tofu on paper towels and gently pat or wipe each piece to remove any excess moisture. It is important to ensure that the tofu is dry before proceeding to the next step, as this will help create a crispy coating when fried.

Now that your tofu is prepared, you can move on to coating the tofu and preparing the air fryer for cooking.

Coating the tofu: cornstarch, potato starch, or gluten-free flour

Agedashi tofu is a Japanese dish that is traditionally deep-fried in oil. However, using an air fryer is a healthier alternative as it requires less oil.

The coating is what gives the tofu its crispy texture. Cornstarch is the most commonly used coating, but potato starch or gluten-free flour can also be used. Here is a step-by-step guide to coating the tofu:

Start by removing the tofu from its package and placing it on a paper towel. Cut the tofu into cubes of desired size. If you are using silken tofu, cut it into slightly larger cubes (around 1-inch squares) as this will help them hold their shape during frying. For other types of tofu, such as medium-firm or semi-firm, smaller cubes (around 0.5-0.8 inches) can be used.

Next, cover the tofu with another paper towel and gently press to remove excess moisture. Let the tofu sit for at least 10 minutes to absorb any remaining moisture. You can also wrap the tofu in a paper towel and gently squeeze to remove excess water. This step is crucial as it ensures that the coating will stick to the tofu and creates a crispy texture.

Now, you are ready to coat the tofu. Place your chosen coating (cornstarch, potato starch, or gluten-free flour) in a small bowl. Take each tofu cube and dip it into the coating, making sure all sides are evenly coated. Gently shake off any excess coating and place the tofu cubes on a plate or tray.

Once all the tofu cubes are coated, you can proceed to the next step of preparing the air fryer and cooking the tofu.

Using the right coating and ensuring the tofu is dry before coating will help ensure your agedashi tofu has a crispy, golden exterior and a soft, fluffy interior.

Frying the tofu: temperature and duration

Frying the tofu is the most important step in the recipe, as it is what gives the tofu its crispy texture. The temperature and duration of frying will depend on the type of tofu you are using, and the desired crispiness.

For medium-firm tofu, a temperature of 390˚F for 12-14 minutes should be sufficient. You should flip the tofu halfway through the cooking process to ensure even cooking. If you are using an air fryer basket, you may also want to rotate or shake the basket to ensure the hot air circulates evenly around each piece of tofu.

For silken tofu, a higher temperature of 430˚F is recommended to burn off the excess moisture and achieve a crispy texture. The cooking time will be shorter, around 8-10 minutes, as silken tofu is more delicate and cooks faster.

For semi-firm tofu, a temperature of 370˚F for 8 minutes is recommended. Again, flipping the tofu halfway through will ensure even cooking.

If you prefer your tofu with a crispier texture, you can leave it in the air fryer for an additional minute or two. It is important to keep an eye on the tofu while it is cooking, as air fryers can vary in temperature and cooking time.

Additionally, the tofu should be coated in cornstarch or potato starch before frying, which helps to create a crispy outer crust. Make sure to tap off any excess starch before placing the tofu in the air fryer. You can also spray or brush the tofu with oil to help achieve a golden-brown colour and crispiness.

Serving the tofu: with sauce, broth, or as-is

Agedashi tofu is a versatile dish that can be served in several ways to suit different tastes and dietary requirements. Here are some ideas for serving tofu with sauce, broth, or as-is:

Sauce

Agedashi tofu is commonly served with a tsuyu sauce made from dashi stock, mirin, and soy sauce. The dashi stock is typically made from kombu and/or bonito flakes, but powdered dashi stock can also be used for convenience. Mirin, a sweet rice wine, adds flavour to the sauce, but it can be substituted with sugar if unavailable. Regular or light soy sauce is recommended, as dark soy sauce may make the tsuyu sauce too salty. The tofu is usually coated in cornstarch or potato starch before frying, giving it a crispy texture, and then the sauce is gently ladled onto the dish, rather than poured directly over the tofu.

Broth

Agedashi tofu is also often served in a rich broth. The tofu is deep-fried and then placed in a serving bowl with the broth. The broth can be made in a similar way to the tsuyu sauce, using dashi powder, soy sauce, mirin, and water. Grated daikon radish, green onions, and a small amount of grated ginger can be added as a garnish.

As-is

Agedashi tofu can be served as-is, without any sauce or broth. This preparation is ideal for those who prefer a simpler dish or have dietary restrictions. The tofu is still coated in starch and fried to achieve a crispy exterior, but it is not served with any additional toppings or sauces. This option allows the flavour of the tofu to shine through without any competing flavours.

Regardless of how it is served, agedashi tofu is a delicious and versatile dish that can be customised to suit different tastes and dietary needs.

Frequently asked questions