Crunchy Tofu Air Fryer (Print Version)
# Ingredients:
→ Core Ingredient
01 -
1 pack (12-15 oz) of firm tofu, extra-firm preferred
→ Flavor Mix
02 -
3 tbsp soy sauce (reduced sodium)
03 -
1 tbsp rice vinegar
04 -
1 tbsp maple syrup (100% pure)
05 -
2 tsp olive oil, extra virgin
06 -
1 tsp garlic powder
07 -
1/2 tsp freshly ground ginger
08 -
1/2 tsp hot sauce or Sriracha
→ Outer Layer
09 -
1 tbsp either corn starch or arrowroot powder
# Instructions:
01 -
Take tofu out of the packaging, press lightly to drain extra liquid, and pat dry. Slice it into four long pieces, cut those in half, and then dice into 1-inch squares (about 5 per strip).
02 -
Place tofu cubes on a towel-covered board. Lay another towel on top, then press down gently to soak up any leftover moisture.
03 -
Combine everything from the flavor mix in a mixing bowl. Gently coat the tofu pieces in it, then leave them for 15 minutes, stirring midway through.
04 -
Turn your air fryer to 400°F. Optionally, preheat an oven at 250°F to keep cooked tofu warm. Right before frying, toss tofu in the starch until coated.
05 -
Spread tofu in a single layer. Cook for 9 minutes, pause to shake the basket, and then finish for 2-4 minutes until they’re crispy and golden. Keep an eye out to avoid burning.
# Notes:
01 -
Want it gluten-free? Use tamari or coconut aminos instead of soy sauce.
02 -
Refrigerate leftovers for up to 4 days.
03 -
Pop them back in the air fryer at 375°F for a quick reheat.
04 -
You can freeze cooked pieces for a max of 3 months.