Spent 2 hours trying to get crispy tofu in my air fryer

I kept ending up with rubbery tofu blocks no matter how long I cooked them. Turns out I wasn't pressing enough moisture out beforehand.. like half an hour instead of just 10 minutes. After 4 tries and a ton of wasted tofu, I finally got a crispy batch at 375°F for 15 minutes with a light cornstarch dusting. Anyone else struggle with tofu timing or have a better trick?

2 comments

2 Comments

the_julia1mo ago

Read that pressing is everything with air fryer tofu, ended up wrapping mine in a towel with a cast iron pan on top for a full hour. That plus a thin spray of oil before the cornstarch finally got the texture right. Your timing sounds spot on though, 15 mins is usually the magic number for me too.

kim_martin1mo ago

Oh man, I totally feel you on the pressing thing. I used to skip it and wonder why my tofu was always soggy. What finally worked for me was using a tofu press I got online, but honestly a towel and a heavy pan does the same thing. I also found that tossing the tofu in a little soy sauce before the cornstarch helps get that nice crust, idk if that's weird or not. @the_julia your spray oil trick is something I gotta try though, I've been doing a light toss but maybe that's why mine sometimes comes out uneven.