I finally learned the secret to crispy tofu at my sister's potluck last month

Sarah brought some tofu bites that were perfect on the outside and soft inside, turns out she presses it for 30 minutes and tosses it in cornstarch before the air fryer at 375 for 12 minutes, has anyone else tried that method?

3 comments

3 Comments

wood.eric1mo ago

jana_shah calling out "soggy nuggets that tasted like regret" got me, but honestly I don't get the fuss over pressing tofu for half an hour. It's just food, not a science experiment. I've thrown tofu straight from the package into a hot pan with a little oil and it turned out fine enough. Not perfect, but fine. Unless you're trying to win a potluck award or impress your sister's friends, why spend all that time squeezing water out of a block of soy? Cornstarch helps, I'll give you that, but the whole drying ritual feels like overkill for something that's gonna get eaten in ten minutes.

jana_shah1mo ago

Did your sister squeeze every drop of water out of it first? My buddy Dave tried the cornstarch trick but skipped the pressing and ended up with sad soggy nuggets that tasted like regret. He says the secret is really about the towel and the wait, not just the starch.

betty_kelly91mo ago

Saw a vegan chef say air frying at 370 for 14 minutes works even better with a light oil spray.