Agedashi tofu is a light dish from Japanese breakfast tables, made by dusting soft tofu in cornflour and crisping it in the airfryer with far less oil than traditional deep-frying. Draining the tofu thoroughly is what lets the coating turn crisp. Served in a sauce with no added sweetener, it's also a fitting option for anyone watching their blood sugar.
Wrap the tofu in a cloth, place a weight on top and press for 20 minutes, then cut into cubes.
Lightly dust the tofu cubes in the cornflour, shaking off the excess, then drizzle with the olive oil.
Arrange the tofu cubes in a single layer in the airfryer basket and cook until golden and crisp on every side.
Warm the vegetable stock with the soy sauce, pour over the crisp tofu and scatter with spring onion to serve.
Press the tofu under a weight for at least 20 minutes before cutting; too much residual water stops the cornflour from sticking and the coating won't crisp. Allergens: contains soy (tofu).
Adding a few drops of fish sauce to the sauce gives it the deeper umami flavour typical of Japanese restaurants.
Admin DadaGastro · verified in test kitchenTofuyu tam 20 dakika ağırlıkla süzdüm, nişasta mükemmel yapıştı ve airfryer'dan gerçekten çıtır çıktı.
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