Finally nailed crispy tofu in the air fryer after months of mush

I dropped about $12 on a pack of extra firm tofu and a bottle of cornstarch, which felt like a gamble. My first few tries were a disaster, with the cubes just sticking to the basket and tearing apart. This time I pressed it for a full hour, cubed it, tossed it in a bowl with the cornstarch and a little oil, and it came out PERFECT. Anyone have a good sauce recipe to go with it?

2 comments

2 Comments

kim_brown1mo ago

My buddy swears by mixing soy sauce, peanut butter, and sriracha.

kevin_adams1mo ago

An hour is a serious press time. Did you use a tofu press or just the old plate and cans method? I've found the texture changes a lot depending on how much water you actually get out.