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Honestly, trying to get crispy air fryer tofu that wasn't a soggy mess took me like 8 attempts over two months
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hannah4003mo ago
My first batch looked like sad little sponges. I had to learn the hard way that pressing the water out is not a suggestion, it's a law. My kitchen counter was basically a tofu press graveyard of failed methods. Did you also go through a phase of using every heavy book in your house?
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iris9273mo ago
My old copy of "The Joy of Cooking" still has a permanent warp from my heavy book phase. I actually cracked a cutting board once by stacking too many cast iron pans on top of a tofu block. The real game changer for me was finding a specific brand of super firm tofu that needs almost no pressing at all. It felt like cheating after all those years of kitchen counter experiments.
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jade5173mo ago
What brand is this magic tofu, asking for a friend?
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