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Rant: I followed a recipe for air fryer 'crispy' tofu and it was a total fail
I cubed a block of extra firm tofu, pressed it for 30 minutes, and tossed it with cornstarch and oil like the blog post said. I set my air fryer to 400 degrees for 15 minutes, shaking halfway. It came out dry and tough, like little flavorless rocks. I think the key might be a shorter cook time or a wetter marinade first. What's your go-to method for getting tofu right in the air fryer?
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aaron8841mo ago
I actually swear by the cornstarch method, but maybe @the_tessa is onto something about the marinade first. Have you tried coating it after a quick soy sauce dip?
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the_tessa1mo ago
Ugh, "little flavorless rocks" is the perfect way to put it. I've been there. I followed a nearly identical recipe and got the same sad, chewy cubes. My method now is to skip the dry cornstarch toss completely. I marinate the pressed tofu in a mix of soy sauce, a tiny bit of oil, and whatever spices I want for at least 20 minutes. Then I air fry it at 380 for about 10-12 minutes, shaking once. It comes out way better, still firm but not like eating packing material.
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Do you find that the lower temp (380) is the real game-changer, or is it more about ditching the cornstarch altogether and just letting the marinade do the work?
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