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My kitchen got a mini makeover when I bought an air fryer. I can't get over how amazingly crispy my tofu turns out in it—it's become my absolute fave! With just a handful of ingredients and a few simple steps, I've created a dish that wins over even my doubtful friends.
My secret for irresistible crunchy bites
The air fryer's my go-to for perfect tofu. You barely need any oil, yet it comes out super crispy outside and stays wonderfully juicy inside. What I love most is I can prep the rest of my meal while the tofu magically turns golden brown all by itself.
What goes into my tofu
- Tofu: I'm totally obsessed with extra-firm—it gets the crunchiest texture.
- Corn starch: A little bit makes the outside amazingly crisp.
- Soy sauce: I grab the dark kind for that rich color and depth of flavor.
- Sesame oil: Just a few drops give it that authentic Asian flair.
- Spices: My special blend of garlic, onion, smoky paprika, salt and pepper.
How to nail it every time
- Getting the moisture out
- First I sandwich the tofu between kitchen towels. I put a heavy pan on top and wait 30 minutes until it's ready.
- Adding flavor
- I coat the cubes in my favorite marinade of soy sauce and spices. Then I dust them with starch at the end.
- The cooking part
- They turn golden brown in just 11 minutes at 200 degrees. Don't forget to flip them once halfway through.
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Why I swear by pressed tofu
Pressing is my number one trick. The drier your tofu, the better it soaks up all that yummy marinade. Sometimes I squeeze it between two cutting boards or use my tofu press—works like a charm every time.
My favorite twists
On days when I feel adventurous, I sprinkle on curry or Cajun seasonings. Toasted sesame seeds or chopped peanuts make the crust even more interesting. Just make sure the cubes have breathing room in the air fryer or they won't get crispy all around.
How I dish it up
I love tossing my tofu into Buddha bowls or on top of crunchy salads. My homemade sweet chili sauce pairs perfectly with it. It's also amazing in wraps or mixed with noodles. You can use it in so many ways.
Smart storage tips
My crispy tofu stays good for about 4 days in the fridge if you keep it in an airtight container. Sometimes I make a bigger batch and freeze some for later. Just pop it back in the air fryer before eating and it crisps right up again.
A dish that wins people over
This tofu is my answer when guests ask what you can actually do with tofu. The crispy outside and flavorful inside convert everyone. Even my kids who normally turn their noses up at tofu grab these pieces eagerly.
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Answers from my cooking experience
People always ask if you really need to press the tofu. Yes, absolutely, it makes all the difference. Freezing it first is another great tip since it makes the texture even firmer. I like playing around with different oils too, sometimes using olive oil or avocado oil instead.
The secret to perfect texture
Cutting the tofu into equal-sized cubes is my foolproof method for evenly cooked tofu. I go for roughly 3 cm pieces so they get crispy all over. I always leave enough space in the air fryer basket so the hot air can move around freely.
Getting creative with tofu
Sometimes I turn my crispy tofu into taco filling or drop it into my favorite soup. It's really tasty in a ramen bowl where it soaks up all that flavorful broth. Tofu just makes every dish more exciting.
Tofu goes global
In my kitchen, tofu travels around the world. One day it's swimming in Thai curry, the next it's part of a Mexican bowl. Add Mediterranean herbs and it becomes Italian. The spices really transform it completely.
Good for us and the planet
What I really value about tofu is it's not just healthy but sustainable too. It's packed with protein and so versatile you can create something new with it every day. A true all-star in my kitchen.
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A dish for life
This crispy air fryer tofu is more than just a recipe. It's my invitation to anyone who doesn't love tofu yet to give it another chance. It's so easy to make, incredibly tasty, and versatile enough that it never gets boring. It's become a dish I can't imagine living without.
Frequently Asked Questions
- → Why press the tofu first?
Pressing it gets out extra water. That means it comes out crispier, and soaks up flavors even better.
- → Can I swap the spices?
Of course! Use any spice mix you like. Just keep the starch to keep it crunchy.
- → No air fryer? What now?
You can bake it in the oven at 200°C for about 20-25 minutes. Flip it once halfway through.