Air-Fryer Tofu: Timing For Crispy Perfection

Tofu is a versatile ingredient that can be used in a variety of dishes, but getting the right texture can be tricky. One of the best ways to cook tofu is in an air fryer, which gives it a crispy exterior while keeping the inside soft and pillowy. The key to getting crispy tofu is removing excess moisture, either by pressing the tofu or buying vacuum-packed tofu. Marinating the tofu and coating it in a starch such as cornstarch or potato starch before air frying will also help to create a crispy exterior. The air fryer temperature should be set between 375-400°F and the tofu should be cooked for around 10-20 minutes, depending on the desired level of crispness.

Pressing tofu before cooking

Step 1: Drain and remove the tofu from its packaging. Place the tofu block on a layer of paper towels or a clean dishcloth, which will absorb the excess moisture. You can also use a cooling rack placed inside a sheet pan to allow the tofu to drain without sitting in the liquid.

Step 2: Cover the tofu with another layer of paper towels or a clean kitchen cloth.

Step 3: Place a heavy, flat object on top of the tofu, such as a large can of food, a heavy book, a cast-iron skillet, or another cutting board. This weight will help press out the moisture. Be careful not to use too much weight, as it can crush the tofu.

Step 4: Let the tofu sit for at least 30 minutes. During this time, the weight will gradually squeeze out the moisture, which will be absorbed by the paper towels or dishcloth. If the paper towels become fully saturated, replace them with fresh ones.

Step 5: After pressing, the tofu block will be thinner, and you will notice that a significant amount of water has been removed. You can now cut the tofu into the desired shape for your recipe.

Pressing tofu is a simple and effective way to improve the texture and flavour absorption of your tofu. It is especially important if you are pan-frying, baking, or air-frying tofu and want it to hold its shape and develop a crispy exterior.

Marinating tofu

While tofu is a great source of protein and an excellent meat alternative, it is rather bland on its own. The good news is that tofu readily absorbs any flavours you add to it. Marinating tofu is a great way to infuse it with flavour and make it more enjoyable.

How to Marinate Tofu

The first step to preparing tofu for a marinade is to press it. This step removes excess water that could make the tofu soggy. You can do this with a tofu press or by covering the tofu with a clean towel and placing something heavy on top. Let the water drain out for about 15 minutes.

Once the tofu has been pressed, cut it into cubes and place them in a shallow baking dish or medium mixing bowl.

Next, prepare your marinade. A simple marinade can be made with just soy sauce, rice vinegar, and sesame oil. However, you can experiment with different ingredients and add-ins to create your own unique marinade. Some possible ingredients include:

• Maple syrup
• Sriracha or hot sauce
• Fresh garlic
• Olive oil
• Avocado oil
• Garlic powder
• Ground ginger
• Lemon juice
• Cayenne or paprika
• Turmeric

Pour the marinade over the tofu and toss gently to combine. Let the tofu sit for at least 15 minutes, tossing it again halfway through. The longer you let the tofu sit, the more flavour it will absorb. For a more intense flavour, you can even let the tofu marinate overnight.

Once the tofu has finished marinating, sprinkle cornstarch over the top and toss to coat. The cornstarch will give the tofu a perfectly crispy and golden exterior.

Finally, it's time to cook the tofu. Place the tofu in a single layer in the air fryer basket, leaving a little space around each piece to allow for proper air circulation. Set your air fryer to 400°F and cook for 10-15 minutes, shaking the basket occasionally to promote even cooking. The tofu is ready when it is golden and crispy.

Tips for Success

• Be sure to use extra-firm tofu, as softer varieties will fall apart and won't get as crispy.
• Don't overcrowd the air fryer basket. Cook the tofu in batches if necessary.
• For a gluten-free option, use tamari, coconut aminos, or liquid aminos instead of soy sauce.
• If you want to freeze your tofu, it is best to do so before marinating and air frying. Freezing and then thawing the tofu improves its texture and allows it to soak up more flavour from the marinade.

Using cornstarch for a crispy coating

Cornstarch is the secret weapon for achieving a crispy tofu exterior in the air fryer. It helps draw out excess liquid, ensuring your tofu is not soggy, mushy, or bland.

How to Use Cornstarch for a Crispy Coating

First, press your tofu to remove excess water. You can do this by wrapping the tofu in a kitchen towel or paper towels and placing a heavy cast-iron skillet on top for 30 minutes. Alternatively, use a tofu press, which is more effective at capturing the excess water.

Next, cut the tofu into cubes. You can also cut the tofu into strips and then cut those strips into cubes. The important thing is to ensure the tofu pieces are evenly sized so they cook consistently.

Now, it's time to add the cornstarch. Place the tofu cubes in a medium-sized bowl and sprinkle the cornstarch over them. Toss the tofu until each piece is evenly coated.

Finally, arrange the tofu in the air fryer basket in a single layer, leaving a little space around each piece to ensure even cooking. Set your air fryer to 400°F and cook for 10-15 minutes, shaking the basket halfway through.

Tips for the Crispiest Tofu

For the crispiest tofu, it is essential to use extra-firm tofu, as it contains less water and will hold its shape better during cooking. You can also opt for super-firm or high-protein tofu, which is even denser and requires less pressing.

Another tip for achieving the perfect crispy tofu is to freeze your tofu before cooking. Freezing and then thawing the tofu improves its texture and allows it to soak up more flavour from the marinade.

Additionally, make sure to leave some space between each tofu piece in the air fryer basket. If the tofu is crowded, it won't crisp up as well. You may need to cook the tofu in batches to ensure proper spacing.

Finally, don't forget to press the tofu to remove excess water. This step is crucial and will make a significant difference in the crispiness of your tofu.

Air fryer temperature and duration

The ideal temperature to cook tofu in an air fryer is 400°F (204°C). At this temperature, the tofu will cook in around 10 minutes, but you may need to add an extra 5 minutes depending on your air fryer. The tofu should be shaken or tossed halfway through to ensure even cooking.

If you are cooking tofu in an air fryer at 375°F (190°C), it will take a little longer, around 10 to 15 minutes.

When cooking tofu in an air fryer, it is important to ensure the tofu is not crowded. Tofu should be placed in a single layer with a little space around each piece so that the hot air can circulate. You may need to cook the tofu in batches to avoid overcrowding.

Before cooking tofu in an air fryer, it is recommended to press the tofu to remove excess moisture, which can make the tofu soggy. The tofu should also be cut into cubes, and a marinade can be added for extra flavour.

Tofu types and alternatives

Tofu is made from soybeans, using a similar process to cheese-making. Soy milk is heated and curdled with a special protein, and the resulting curds are pressed into blocks. Tofu comes in a variety of types and textures, from very soft and 'silken' to extra firm.

Extra-firm tofu is the best option for air frying as it holds its shape when cooked. Softer types of tofu will fall apart when tossed with seasonings and won't get as crispy.

If you're looking for alternatives to tofu, here are some options:

• Tempeh: Made in a very similar way to tofu, with similar ingredients. Tempeh is often made with other grains like lentils, millet, or quinoa, making it even higher in protein and fibre. It has a deeper, richer, nuttier flavour than tofu.
• Seitan: A product made with wheat gluten, water, spices, and sometimes soy sauce. It is popular in sandwiches, soups, and stir-fries. Seitan has a denser texture than tofu and a chewier bite.
• Texturized Vegetable Protein (TVP): A dried, high-protein option that can be rehydrated and cooked. TVP acts like shredded meat and can be flavoured with almost anything. It is a favourite in the plant-based community as it is shelf-stable and inexpensive.
• Cheese: Non-melting cheeses like halloumi or paneer can be a great alternative to soft tofu. For firmer tofu, try dicing chicken breast, which is lean and versatile.
• Mushrooms: Similar to tofu in texture and water content, mushrooms are versatile and can be added to tofu or used as a replacement.
• Nuts: For soft tofu, raw cashews can be blended to achieve a similar result.
• Beans: Beans of all kinds, such as pinto, chickpeas, black beans, or kidney beans, are a good source of protein and fibre. They can be mashed into a paste similar to medium tofu, which can be used as a binding agent.

Frequently asked questions