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I finally got crispy tofu without coating it in cornstarch first
I've been trying to make air fryer tofu for months and it always came out kinda soggy. Yesterday I tried pressing the block for 30 minutes, then cutting it into cubes and tossing them in a tiny bit of soy sauce and sesame oil before cooking. 375 for 12 minutes with a shake halfway through and they came out perfectly crispy on the outside. Has anyone else tried skipping the breading step and just using oil and sauce?
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samwalker1mo ago
The "perfectly crispy" part got me. That's the dream right there. I've been there with the soggy tofu struggle. Tried the cornstarch method a few times and honestly it felt like too much work for what I got. Pressing it for a full 30 minutes is key though. I found that out the hard way after a few sad, wet batches. Your soy sauce and sesame oil trick sounds way simpler. Gonna steal that idea for my next air fryer attempt.
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