Recipe Details
"Transform humble tofu into golden, crunchy nuggets of joy with this foolproof air fryer method. Coated in a glossy, aromatic soy ginger glaze, it's the perfect balance of savory and sweet for a quick weeknight dinner."
1 Ingredients
| Qty | Item |
|---|---|
| 14 oz | Extra-firm tofu, pressed and cubed |
| 2 tbsp | Cornstarch |
| 1 tbsp | Toasted sesame oil |
| 1/4 cup | Low-sodium soy sauce |
| 1 tbsp | Fresh ginger, grated |
| 2 cloves | Garlic, minced |
| 2 tbsp | Honey or maple syrup |
| 1 tbsp | Rice vinegar |
2 Instructions
Press the tofu for at least 15 minutes using a tofu press or heavy weights to remove excess moisture. Cut into 1-inch cubes.
In a large bowl, toss the tofu cubes with sesame oil and then sprinkle with cornstarch. Shake until every cube is evenly coated.
Preheat your air fryer to 400°F (200°C). Place the tofu in the basket in a single layer, ensuring they aren't touching.
Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
While the tofu cooks, combine soy sauce, ginger, garlic, honey, and rice vinegar in a small saucepan over medium heat. Simmer for 3-5 minutes until the sauce thickens into a glaze.
Once the tofu is done, transfer it to a bowl and pour the warm glaze over it. Toss gently to coat and serve immediately.
💡 Tips & Tricks
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·
Always use extra-firm tofu for the best structural integrity and crunch.
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Don't skip the cornstarch; it's the key to achieving that deep-fried texture without the oil.
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Avoid overcrowding the air fryer basket to ensure the air can circulate around each piece.
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Serve immediately after glazing to prevent the tofu from becoming soggy.
? Frequently Asked Questions
Can I make this recipe gluten-free?
How do I reheat leftover tofu?
Can I use firm tofu instead of extra-firm?
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