The air fryer is an appliance everyone should have in their kitchen. Mine is the Cuisinart that is readily available at Costco. Not only does it air fry, but it’s also a toaster, oven, and convection oven. We are on our second one. Our first lasted a few months past its third birthday. The warranty, of course, was 3 years. They just don’t make appliances to last anymore. Our quest to purchase a replacement was met with disappointment and an overwhelming number of choices. In the end, we decided to stick with what we know, with a nudge from a sale on Amazon during the height of pandemic lockdown.
Over the past year especially, as I’ve become more comfortable preparing tofu, I have finally perfected the process of air frying it. The first step is to choose extra or super firm tofu. The second step is to use a tofu press for 15 minutes or so to squeeze out excess water. The third is to cut the block into manageable chunks. I like to cut the block in half length and width wise, then in halves again until you have thin rectangles. The fourth is to coat the slices with soy sauce.
I like soy sauce because it’s super salty and flavorful, and it easily soaks into the spongy tofu. It’s also a flavor that mixes well with other sauces. So even though you’ve created a base layer with an Asian flavor, you can layer on other flavors like BBQ sauce!
Here’s my basic recipe:
Air Fried Tofu
- One block extra or super firm tofu
- Soy sauce for marinating/flavoring
- Press the block of tofu in a press if you have one. Otherwise, wrap in a paper towel, place on a plate, and weigh down with whatever you have, for 15 minutes or so.
- Remove from the press, and cut into rectangles.
- Coat with soy sauce on all sides.
- Spray your air fryer basket with non-stick cooking spray.
- Place your tofu slices into the basket that is nested in the oven tray.
- Fry at 400 degrees for 10 minutes, or until golden brown.
- Serve in your favorite dish!
This is my prep method to use in ramen, for Asian stir fry, or to add to salads or assembled. bowls. Change the flavor by adding other sauces! BBQ and buffalo (vegan, of course!) work well!
Leftovers keep for up to a week refrigerated. I add the prepped tofu to salads cold, as bonus protein for rice or grits bowls warmed, or thrown into ramen toward the end of boiling the noodles!
For the record, I’m still upset with the state of my country.
Have you ever air fried tofu? I’d love to hear your method! If you try this, take a photo and tag me on Instagram @annecreates!
As always, I hope you all are safe and healthy.