Crispy Vegan Agedashi Tofu (Air Fryer & Coconut Oil Fry Method)

Recreate restaurant-quality agedashi tofu at home! This vegan recipe uses an air fryer and shallow fry for crispy tofu and features a savory, homemade Kombu dashi broth.

I first tried Agadashi tofu at Sugidama Soba & Izakaya and loved it there, so I tried to replicate the recipe myself. I found that throwing in breaded firm tofu into the air fryer and then lightly shallow frying it in coconut oil created a similar texture. For the amount of complexity you get out of this, the slightly longer preparation and cook time on this one is worth it.

Ingredients

Broth

• 1 (4-inch) vegan kombu piece
• 4 cups water
• ½ cup soy sauce
• ½ cup Sushi Chef 10 fl. oz. Mirin (Sweetened Sake) (or another mirin, but you likely will need to add more sweetness through balsamic vinegar / maple syrup - add in 1 tbsp increments to taste)
• 2 tbsp rice vinegar (or 4 tbsp of balsamic vinegar)
• Finely chopped scallion

Tofu

• 1 firm tofu block (pressed or pre-pressed)
• 6 Tbsp corn starch
• 2–3 Tbsp coconut oil

Instructions

Step 1 – Kombu Broth

• Boil 4 cups water.
• Add kombu and scallions to a pot with hot water.
• Stir in soy sauce, mirin, and rice vinegar (or balsamic).
• Bring to a boil, then reduce heat and simmer 20 minutes.
• Taste and adjust seasoning.

Step 2 – Tofu Preparation

• Cut tofu into 10 pieces.
• Coat each piece in corn starch.
• Air-fry 15–17 min (flip halfway)
• Then, shallow fry in coconut oil until golden.

Step 3 – Assemble & Serve

• Pour broth into bowls.
• Top with crispy tofu.

Notes / Tips

• Too bitter? Add balsamic, maple syrup, sugar.
• Too sweet? Add vinegar.
• Too plain? Add soy sauce.
• Scallions are optional but add depth.
• You can skip the shallow fry if you really want, but it won’t get as crispy of an outer texture! (I haven’t tried it either)

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