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To make the agedashi tsuyu, pour the dashi stock into a medium saucepan along with the mirin and soy sauce. Bring to a gentle simmer over medium heat, then turn off heat and set aside.
Drain the tofu and wrap in a piece of paper towel to absorb any excess water.
Slice into 6 even cubes, and gently wipe each piece with paper towel to dry.
Coat each piece of tofu in cornstarch and tap off any excess. Spray or brush air fryer basket with oil, then preheat for 2 minutes at 200˚C / 390˚F.
Place tofu pieces into the air fryer, making sure there’s plenty of space around each piece for the hot air to circulate, then spray or brush each piece with oil. Air fry for 6 minutes, then spray or brush once again with oil. Air fry for a further 6 minutes then flip over each tofu piece. Cook for a further 2 minutes until lightly browned and crispy!
Transfer tofu onto serving plates. Gently ladle tsuyu into the dish (for the best presentation, don’t pour it straight over the tofu), then top with spring onion, katsuobushi, shichimi, daikon and/or your other chosen garnishes.