Crispy tofu took me 4 tries to get right

I kept ending up with dry rubbery tofu in my air fryer no matter what I did. Turns out I was skipping the pressing step and just tossing cubes in there with some oil. After the third failed batch I finally looked up a guide and realized you need to press for 20 minutes, then toss in cornstarch before the spray oil. Fourth batch at 375 for 15 minutes came out crispy on the outside and soft inside. Has anyone else had a similar struggle getting tofu texture right?

2 comments

2 Comments

blake_cooper26d ago

Oh man, I used to think pressing tofu was some kind of overhyped Instagram chef thing and would just wing it. But after my third failed batch I finally caved and pressed it for 20 minutes like you said, and the difference was honestly night and day. The cornstarch trick was the real game changer for me too, I was just tossing them in straight oil before and wondering why they came out like erasers. Now I do exactly what you described, 375 for 15 minutes, and it's the only way I'll cook tofu now.

hernandez.brooke26d ago

It's funny how we all resist the simple stuff until we finally try it and realize it was the whole secret the whole time.