Totally called BS on air fryer tofu until I tried it last night

I've been a tofu hater for years, always pan-frying it and getting sad soggy cubes. Saw a post about pressing it for 15 minutes then tossing with cornstarch and seasonings before air frying at 375. The texture was actually crispy on the outside and soft inside, not rubbery at all. Anyone else have a go-to seasoning mix for tofu that keeps it from being bland?

2 comments

2 Comments

allen.amy10d ago

Tbh the cornstarch trick is the real game changer, I tried it with 1.5 tablespoons of cornstarch for a block of extra firm tofu and it came out way better than I expected. How long do you actually press yours for because I keep seeing 15-30 minutes but I've been doing a full hour with a heavy cast iron on top and the texture difference is wild. Also what kind of seasonings did you use because I've been doing garlic powder, onion powder, and smoked paprika but it still feels a little one note.

stone.simon10d ago

Give it a month and you'll be evangelizing air fryer tofu to strangers at the grocery store.