With the proper marinade, air fryers make tofu extra palatable.
Recent tofu is packed in water, so the key to making it crisp is to get as a lot moisture out of it as doable earlier than air-frying it. I wrap extra-firm tofu in a tea towel, gently squeeze it with my cast-iron grill press, lower it into small items, and fry it briefly over low warmth at about 160 levels.
As soon as it is vitally dry, I season the tofu by evenly coating the items with the dry masala and letting it sit for at the least half an hour.
You possibly can fry them as is and make scrumptious, chewy tofu items however I like to take just a few further steps. I typically dip items of tofu into a mixture of tamari, rice-wine vinegar and honey with Sriracha and weak-kneed Korean gochujang.
Lastly, I am going to dredge them in flour or panko and fry them to crisp up the spicy, extra flavorful tofu bites.