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Perfectly crispy Air Fryer Tofu transforms this humble protein into an irresistible dish that even skeptics will love. By combining proper preparation techniques with a flavorful marinade, you'll achieve restaurant-quality results with minimal effort and oil.
Through extensive testing, I've discovered that the combination of pressing, marinating, and cornstarch coating creates that coveted crispy exterior while maintaining a satisfying, chewy interior.
Essential Ingredients
- Extra-firm tofu (14-16 oz block): crucial for texture
- Low-sodium soy sauce (¼ cup): provides umami depth
- Pure maple syrup (2 tablespoons): natural sweetener
- Rice wine vinegar (1 tablespoon): adds brightness
- Garlic powder (1 teaspoon): savory base note
- Ground ginger (½ teaspoon): warming spice
- Sriracha (1-2 teaspoons): optional heat
- Cornstarch (2 tablespoons): creates crispy coating
Detailed Instructions
- Initial Tofu Preparation
- Remove tofu from package and drain, Cut block in half lengthwise, Place halves between clean kitchen towels, Set heavy skillet or books on top, Press for exactly 30 minutes, Cut into 1-inch cubes after pressing, Pat each cube completely dry with paper towels
- Marinade Creation
- Combine soy sauce and maple syrup in bowl, Whisk in rice vinegar until fully incorporated, Add garlic powder and ground ginger, Stir in desired amount of sriracha, Taste and adjust seasonings if needed, Set aside 2 tablespoons for serving
- Marinating Process
- Place dried tofu cubes in shallow dish, Pour marinade evenly over cubes, Gently toss with silicone spatula, Let marinate 15-20 minutes, not longer, Turn cubes halfway through marinating, Drain excess marinade after marinating
- Cornstarch Coating
- Place cornstarch in large bowl, Add marinated tofu cubes, Toss gently until evenly coated, Ensure all sides are covered, Tap off excess cornstarch, Let rest 2 minutes before air frying
- Air Frying Technique
- Preheat air fryer to 400°F (204°C), Spray basket thoroughly with cooking spray, Arrange tofu in single layer with space between, Avoid overcrowding - work in batches if needed, Cook for 11-14 minutes total, Shake basket at 9-minute mark, Check at 11 minutes for desired crispiness, Continue cooking if needed, checking every minute
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Storage Tips
Store cooled tofu in airtight container, Keeps crispy for 2-3 days in refrigerator, Reheat in air fryer at 350°F for 3-4 minutes, Can be frozen after cooking for up to 2 months, Thaw overnight before reheating
Final thoughts: This air fryer tofu recipe revolutionizes how we think about this versatile protein. Whether served as a main dish, added to stir-fries, or enjoyed as a protein-rich snack, it proves that proper technique can transform simple ingredients into crave-worthy dishes.
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Frequently Asked Questions
- → Why must the tofu be extra-firm?
- Extra-firm tofu contains less water and holds its shape better during cooking, resulting in crispier pieces that won't fall apart.
- → Is pressing the tofu really necessary?
- Yes! Removing excess moisture is crucial for achieving a crispy exterior. The drier the tofu, the crispier it will get.
- → Can I skip the cornstarch?
- While you can skip it, cornstarch is key for achieving the crispiest exterior. It creates a thin coating that becomes perfectly crunchy.
- → Why cook in batches?
- Arranging tofu in a single layer with space between pieces allows air to circulate, ensuring even cooking and maximum crispiness.
- → How can I make this gluten-free?
- Simply replace the soy sauce with tamari, coconut aminos, or liquid aminos to make this recipe gluten-free.