Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 300g of firm tofu into uniform small cubes on a wooden cutting board with a knife.
Watch out
Cut the tofu into uniform sizes, otherwise uneven heating during air frying will affect the texture.
Coat the tofu cubes evenly with 60g of sweet potato starch, then let stand for 3 minutes until the surface is slightly moist.
Watch out
Tofu must rest for 3 minutes after coating to let the starch set, otherwise the coating will peel off and stick to the basket during air frying.
Arrange the coated tofu cubes in a single layer in the air fryer basket, spray with 1 tbsp of oil on the surface, and air fry at 180°C for 12 minutes until golden brown and crispy.
local_fire_department180°C for 12 minutesWatch out
Arrange the tofu in a single layer without overlapping, otherwise the stacked pieces will not heat evenly and get crispy.
Chop 1 scallion into green onion bits; cut and core 0.25 Asian pear and grate it into pear puree using a grater; mix the pear puree, 2 tbsp of soy sauce, and 50ml of water in a bowl to form the Japanese sauce.
Watch out
Grate the pear finely so the sauce blends well and absorbs evenly.
Transfer the air-fried tofu into a bowl using tongs, pour the prepared Japanese soy sauce over it, and garnish with chopped green onions to finish the Japanese soy sauce Agedashi tofu.
Watch out
Handle the tofu gently when transferring to avoid breaking the crispy crust.
Arrange another batch of 150g coated tofu cubes in a single layer in the air fryer, spray with 1 tbsp of oil on the surface, and air fry at 180°C for 12 minutes.
local_fire_department180°C for 12 minutesWatch out
Arrange the tofu in a single layer without overlapping, otherwise the stacked pieces will not heat evenly.
In a bowl, add 2 tbsp of spicy bean paste, 50ml of water, and chopped 1 scallion, mix well to form the doubanjiang sauce.
Watch out
Spicy bean paste is relatively salty, water must be mixed thoroughly to avoid local over-salting.
Open the air fryer, use a silicone brush to evenly apply the prepared doubanjiang sauce on every side of the air-fried tofu; push it back and re-fry at 180°C for 2 minutes until the sauce reduces and coats the surface of the tofu, then transfer to a plate to finish the spicy doubanjiang Agedashi tofu.
local_fire_department180°C for 2 minutesWatch out
Re-fry for only 2 minutes, otherwise the doubanjiang in the sauce will easily burn and turn bitter.
Classic Japanese Tonkatsu (Crispy Deep-Fried Pork Cutlet)
Japanese Vegetarian Claypot Rice
Vegan Kabayaki Eel Rice
Crispy Air Fryer Chicken Steak Without Flour
Classic Japanese Potato Croquette (Korokke)
Pan-Seared Tender Oyako Don