Easy 20 Minute Agedashi Tofu (Air Fryer Recipe) (2024)

FAQs

Why is my tofu not crispy air fryer? ›

Don't skip pressing your tofu.

Removing excess moisture is key to getting a nice crispy coating on your tofu pieces. If you cook tofu often, I highly recommend investing in a tofu press (this one by Tofuture is my absolute favorite). It not only presses out extra moisture but also condenses it for a firmer texture.

Agedashi tofu is relatively healthy and makes a great source of lean, plant-based protein that contains all nine essential amino acids. It also offers some iron, calcium, manganese, phosphorus, copper, zinc, and vitamin B1.

If you want to make the crispiest, crunchiest air fryer tofu possible, I recommend pressing your tofu before you cook it. This step adds some extra time to this recipe, but it's totally worth it.

Traditionally this dish is served in single servings of two to four pieces or along side a noodle dish. Agedashi is perfect for pairing with udon, miso ramen, or even pho'. We have served up our Agedashi in a traditional broth bath using our Bourbon Barrel Bluegrass Soy Sauce creating a new layer of depth in the broth.

The drier your food is when it goes in, the crispier it'll be when it comes out. Extra liquid can also cause splattering and smoking, so even if you think your ingredients are dry, give them one last pat with a paper towel before adding them to the basket.

Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work. Garlic powder – This is optional but adds a delightful savory, garlicky flavor. Olive oil – Needed to pan fry the tofu.

Let the marination magic happen

To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up. Top tip: Don't ditch the leftover marinade when you come to cook your tofu. Add it to the pan when you're cooking, or heat it on the side and add it when plating up for an extra saucy serving!

I do prefer this air fried tofu over pan fried tofu. The cooking method itself is just easier and it doesn't make as much of a mess. You also don't have to hover over the pan, which is extra nice! I resisted getting an air fryer for so long, but I use it pretty much every day now.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Agedashi(揚げ出し) literally means "fried and soaked in dashi stock. It's most commonly used to refer to a preparation for tofu, but other ingredients, such as eggplant, can prepared in this style (though it is usually referred to as Agebitashi when made with vegetables).

What is Agedashi made of? ›

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.

It's one of my favorite Japanese Dish. I've removed sugar and the breading for the tofu so that it would be Keto friendly. Hope you like the video.

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

Before air frying, pat dry anything unbreaded that you want crispy or browned, such as meat, fish, and vegetables. 2. Avoid overfilling the basket. An air fryer relies on a fan to circulate hot air to cook food quickly.

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.