Crispy tofu in the air fryer
Tofu crujiente en freidora de aire
Easy
Contains allergens
SojaCereales con glutenSésamo
- Author
- Equipo Cocinoa
- Preparation time
- 53 min
- Servings
- 3
Summary
An easy recipe for 3 servings. It takes about 53 minutes to make. Each serving has about 199 kcal. It is vegan, dairy-free and nut-free.
Cubes of pressed firm tofu coated in cornflour, golden and crisp outside and tender within, with a quick soy, rice vinegar and garlic dipping sauce. A vegan snack or dinner in under an hour.
Ingredients
- 400 g Tofu (firm or extra-firm)
- 4 tablespoons Soy sauce (1 for the tofu and 3 for the dip)
- 1 clove Garlic (grated)
- 1 teaspoon Sugar
- 1 tablespoon Vegetable Oil (neutral, or spray oil)
- 1 tablespoon Rice Vinegar
- 2 tablespoons Cornstarch
- 1 pinch Chilli Flakes (optional)
- 1 u Spring Onions (thinly sliced)
- 1 teaspoon Sesame Seed Oil (toasted)
Instructions
Drain the tofu, wrap it in a clean tea towel and set it on a plate with something heavy on top, such as a frying pan with a couple of tins in it. Leave it to press for 20-30 minutes, changing the towel if it gets soaked.
25 min
Cut it into cubes of about 2 cm and put them in a bowl. Drizzle with 1 tablespoon of the soy sauce and 2 teaspoons of the oil and toss gently until the liquid is absorbed.
3 min
Sprinkle over the cornflour and turn the cubes gently, with a spatula or by shaking the bowl, until each one has a thin, even coating. If you see patches of white powder, spritz them with the remaining oil.
2 min
Preheat the air fryer to 200 °C for 3 minutes.
3 min
Arrange the cubes in a single layer, with space between them so the air can circulate; if they don't fit, cook them in two batches. Cook for 15-18 minutes at 200 °C, gently shaking the basket every 5 minutes, until golden, puffed and crisp to the touch.
16 min
Meanwhile, make the dip: mix the remaining 3 tablespoons of soy sauce, the rice vinegar, sesame oil, garlic, sugar and chilli flakes in a small bowl and stir until the sugar dissolves. Add half the spring onion.
3 min
Let the tofu rest for 1 minute in the open basket, then serve straight away with the rest of the spring onion scattered over and the sauce on the side for dipping.
1 min
Notes
Tofu, doufu in Chinese, is traditionally said to have been invented in China some two thousand years ago, and fried tofu cubes with a soy and vinegar dip are a common street snack there. Use firm or extra-firm tofu; silken tofu falls apart. Pressing is what makes the difference: the more water you get out, the crisper it turns and the better it takes on flavour. A trick: freeze the block in its packet, thaw it in the fridge and squeeze it out; the ice opens up pores and the texture becomes firmer and more spongy. Add the cornflour just before cooking and don't overdo it: a thin coat, not a crust; if there are patches of white powder, spritz them with a few drops of oil or they will taste floury. Potato starch works just as well. Timings vary by model: oven-style ones with shelves need a few minutes more, and swap the trays round halfway. In a conventional oven, bake it at 220 °C on baking paper for 25-30 minutes, turning halfway. The crunch lasts about 15 minutes, so serve it straight away and don't drown it in the sauce. It keeps for 3 days in the fridge, though it loses its crunch; reheat it for 4-5 minutes at 200 °C in the air fryer. For a gluten-free version, use tamari. Variations: toss it for a minute in a pan with sweet chilli sauce, or serve it over rice with broccoli as a one-bowl meal. If you have no rice vinegar, use cider vinegar or the more intense Chinese black vinegar.
More information
Nutrition facts199 kcal per serving
Nutrition facts
- Protein26 %14 g
- Carbs23 %12 g
- Fat51 %12 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 199 kcal | 109 kcal |
| Protein | 14 g | 7.7 g |
| Carbs | 12 g | 6.6 g |
| Fat | 12 g | 6.6 g |
One serving is about 182 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty39/100
- Recipe completeness65/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 3 days in the fridge
Cuisine: ChineseKeeps 3 days in the fridge
Frequently asked questions
- How long does Crispy tofu in the air fryer take to make?
- It takes about 53 minutes in total.
- Which allergens does Crispy tofu in the air fryer contain?
- It contains soya, cereals containing gluten and sesame. Always check the labels of the products you use.
- How long does Crispy tofu in the air fryer keep in the fridge?
- Up to 3 days in the fridge, in a closed container.
- How many calories does Crispy tofu in the air fryer have?
- About 199 kcal per serving, with 14 g of protein, 12 g of carbohydrates and 12 g of fat. This is an estimate worked out from its ingredients.
- Which diets is this recipe suitable for?
- It is vegan, dairy-free and nut-free.
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