Air-Fryer Tofu: Achieving The Perfect Crispiness

Tofu is a versatile ingredient that can be used in a variety of dishes, but getting the right texture can be tricky. One way to achieve crispy tofu is by using an air fryer. This method of cooking tofu is not only easy but also yields delicious results. In this article, we will explore the steps and ingredients needed to make crispy tofu in an air fryer, as well as some tips and tricks to ensure the best outcome.

Pressing tofu to remove moisture

Pressing tofu is a technique used to remove moisture and make it easier to cook with. Tofu is a versatile ingredient that can be crispy when coated in cornstarch and baked or fried. However, it can also be blended into soups, sauces, smoothies, and even ice cream.

The commercial manufacturing process leaves a lot of moisture in tofu. Depending on the packaging and marketing, some tofu will have had moisture squeezed out. Firm and extra-firm tofu holds its shape fairly well, but even these varieties benefit from pressing before frying. Softer tofu is not well-suited for pressing as it will fall apart under moderate pressure.

Pressing tofu improves its texture and is essential if you plan to grill, fry, or bake it. Pressing tofu also improves its ability to absorb flavour from seasonings and marinades.

How to press tofu

You can buy a commercial tofu press, or you can use household items to press your tofu. You will need:

• Paper towels or a clean dish/tea towel
• A large bowl or second cutting board
• A heavy weight (a large can of food, a frying pan, a heavy book, or a small dumbbell weight)

First, place a folded paper towel or dishcloth on a cutting board, then place the tofu on top. You can add another layer of paper towel on top of the tofu if you wish. Next, place a weight on top of the tofu, being careful not to use too much weight, as the tofu will crumble. Leave the tofu under the weight for at least 30 minutes.

If the paper towels become saturated, you may need to replace them and continue pressing until they stop absorbing moisture. You can now cut the tofu into strips or cubes for your recipe.

Other ways to drain tofu

There are a few other ways to drain tofu:

• Crumble the tofu and place it in a cheesecloth inside a fine mesh strainer. Twist the cheesecloth to squeeze out excess liquid and let it drain for 15-20 minutes.
• Freeze the tofu, then defrost and place on a kitchen towel to absorb the water.
• Microwave the tofu in 30-second increments for around two minutes, depending on its firmness.
• Wrap the tofu in a dish towel and place a heavy weight on top.

Marinating tofu for flavour

Tofu is a blank slate that will absorb any flavours you add to it, so marinating is a great way to ensure your tofu is tasty.

There are a few steps to follow to ensure your tofu is well-prepared and ready to absorb the maximum amount of flavour from your chosen marinade. Firstly, you need to press your tofu. This means removing as much liquid as possible by either using a tofu press or by placing the tofu block on a tilted cutting board with a heavy pan on top to press out the moisture. You should press your tofu for at least 30 minutes, but for the best results, you can leave it for up to two days. The longer you press it for, the more flavour your tofu will absorb.

Next, cut your tofu into the desired shape. Cubes are good for salads or dishes where you want to easily scoop up the tofu, while slabs are better for pan-frying or grilling.

Now your tofu is ready to be marinated. You can use a simple combination of light soy sauce, rice wine vinegar, sesame oil, garlic powder, onion powder, black pepper and paprika, or get creative with flavours such as smoked bacon, sesame ginger, BBQ, herby balsamic, fajita, garlic and herb, tandoori, or cilantro and lime. Place your tofu in a bowl or plastic bag with the marinade and leave it in the fridge for at least an hour, or even a couple of days if you want maximum flavour.

Now your tofu is marinated, it's ready to be cooked. You can either bake it, air fry it, or pan-fry it. If you're baking it, place the tofu pieces on a silicone mat or parchment paper on a baking sheet and bake at 350-400°F for 20 minutes, then flip the pieces and bake for another 20 minutes. If you want to add more flavour, you can then quickly saute the baked tofu in a pan with the leftover marinade; you won't need to add any extra oil. If you're air-frying, place the tofu pieces in a single layer in the air fryer basket and cook at 400°F for 10-15 minutes, shaking the basket halfway through. If you're pan-frying, heat some oil in a skillet over medium-high heat and add the tofu, frying until golden brown on each side. You can then add the leftover marinade to the pan and stir to coat the tofu.

And that's it! Your beautifully marinated tofu is ready to be enjoyed.

Cornstarch for a crispy coating

Cornstarch is the secret to achieving a crispy tofu exterior. It is a fine white powder made from corn grain and is often used in cooking to thicken sauces and gravies.

Before coating your tofu in cornstarch, it is important to press and drain the tofu to remove excess liquid. This can be done by wrapping the tofu in paper towels and changing them a few times, or by simply leaving the tofu block on a plate for 15 minutes to drain.

Once your tofu is pressed and cut into bite-sized pieces, you can dust it with cornstarch. Place the cornstarch in a bowl or ziploc bag and season with salt and pepper. Toss the tofu cubes in the cornstarch, ensuring all sides are evenly coated.

The cornstarch coating will help to draw out any remaining moisture and give your tofu a deliciously crispy texture when cooked in the air fryer.

Some recipes also suggest tossing the tofu in a marinade before coating it in cornstarch. This adds extra flavour to your tofu and can be done by tossing the tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil, or any other seasonings of your choice.

So, if you're looking for a crispy tofu coating, cornstarch is the key! Don't forget to press and drain your tofu first, and consider adding a tasty marinade for extra flavour.

Oil for crispiness and flavour

Oil is a key ingredient in achieving the perfect crispy tofu in an air fryer. While it is not necessary to use oil in an air fryer, a little goes a long way in aiding crispiness, texture and flavour.

Types of oil

There are a variety of oils that can be used when making crispy tofu in an air fryer. Sesame oil, olive oil, avocado oil, vegetable oil, and sesame oil are all recommended. You can also use a blend of oils, such as a combination of sesame and olive oil, to enhance the crispiness and add flavour.

How much oil to use

The amount of oil used will depend on your preference for crispiness and flavour. A light coating of oil is usually sufficient, and you can always add more if needed. It is important to note that using too much oil may cause the tofu to become soggy, so it is recommended to use it sparingly.

When to add oil

Oil can be added to the tofu at different stages of the cooking process. Some recipes suggest adding oil to the marinade, while others recommend tossing the tofu in oil before adding the other seasonings. Additionally, you can brush or spray the air fryer basket with oil to prevent sticking and ensure even cooking.

Tips for achieving maximum crispiness

To achieve the crispiest tofu, it is essential to press the tofu before cooking to remove excess moisture. This can be done by using a tofu press or by placing the tofu under a heavy pan with weights on top. Another tip is to freeze and then thaw the tofu before cooking, as this improves the texture and allows it to absorb more flavour from the marinade. Finally, ensure that the tofu pieces are in a single layer in the air fryer basket with a little space between each piece to allow air to circulate evenly.

Spices and seasonings

A simple seasoning of garlic powder, onion powder, paprika, ground black pepper, and sea salt can give your tofu incredible flavour. You can also try Italian seasoning with dried parsley, oregano, and basil, or a mix of za'atar, sumac, and garlic powder. If you're feeling adventurous, try something like taco spice, jerk seasoning, curry powder, or mala spice.

For a more complex flavour profile, you can marinate your tofu in a mixture of low-sodium soy sauce or tamari, rice wine vinegar, pure maple syrup, olive oil, garlic powder, ground ginger, and hot sauce. This will give your tofu a savoury, sweet, and spicy kick.

Don't be afraid to experiment with different spices and seasonings to find the combinations you like best. Tofu is a versatile ingredient that can take on a variety of flavours, so have fun and get creative!

Frequently asked questions