Air Fryer Tofu (Print Version)
# Ingredients:
→ Key Element
01 -
1 package (12-15 oz) firm tofu, extra pressed
→ Flavor Mix
02 -
3 tbsp soy sauce, reduced sodium
03 -
1 tbsp vinegar (rice wine type)
04 -
1 tbsp natural maple syrup
05 -
2 tsp cold-pressed olive oil
06 -
1 tsp garlic powder
07 -
½ tsp powdered ginger
08 -
½ tsp Sriracha or favorite spicy sauce
→ Outer Layer
09 -
1 tbsp starch (corn or arrowroot works)
# Instructions:
01 -
Pour out tofu water and press it gently. Slice lengthwise into 4 parts. Cut each strip into smaller halves, then dice into 1-inch chunks (about 5 pieces per section).
02 -
Lay tofu pieces on a towel-covered surface, place another towel on top, and press down gently but firmly to soak up any water.
03 -
Whisk together the marinade ingredients in a bowl. Gently fold in the tofu pieces, ensuring they're coated. Let it sit for 15 minutes and give it a stir halfway through.
04 -
Turn on the air fryer to 400°F to preheat. Optionally warm your oven to 250°F to keep batches warm. Right before cooking, coat tofu cubes in starch.
05 -
Spread tofu in a single layer and cook for 9 minutes in the air fryer. Shake them around, then cook for 2-4 more minutes until golden and crisp, checking often as it cooks.
# Notes:
01 -
Use tamari or coconut aminos to make it gluten-free
02 -
Store leftovers in the fridge for up to 4 days
03 -
Pop it in the air fryer at 375°F to reheat it for a few minutes
04 -
Freeze leftovers for up to 3 months