Orange Tofu (Air Fryer Recipe) (2024)

FAQs

How long do you cook tofu in the air fryer? ›

Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it's crisp and browned around the edges. Keep an eye on it during the last few minutes of cooking, as the exact cooking time will depend on your specific air fryer. That's it!

Can Air Fryer Tofu Be Made Without Marinade? Technically yes (just drizzle with olive oil and add a pinch of salt), but remember tofu is bland on its own. If you make it without the marinade, be sure you have a robust sauce to coat it in afterwards.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu.

If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.

If you want a nutty flavor, she suggests trying semi-refined peanut oil (such as Lion & Globe), or blending unrefined peanut oil one-to-one with a neutral cooking oil. Cook the tofu over medium to medium-high heat, searing it for one to two minutes on each side.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What can I add to tofu to make it taste better? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

After the hot water soak, it's still important to completely blot the pieces of tofu dry so that they don't stick to the air fryer. Combining the soak, thorough blot drying, and a good dusting of arrowroot powder will get you nicely crispy results! It only takes about 15 minutes at 375 degrees.

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying. The flour helps create a light and crispy texture while ensuring the tofu stays tender on the inside.

Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.

Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. Step 2: Flip the tofu pieces and season the cooked side with salt. Allow the second side to cook for an additional 4 minutes or until the second side is golden brown and crispy.

Cut the tofu up into easy-to-eat squares and cover these entire surfaces with flour. Heat the deep-frying oil to 180℃ (356F) and place the tofu squares inside, deep-fry for 4~5 minutes until crispy. Remove from the oil and sprinkle on soy sauce prior to eating.

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Step 3: Press the tofu by placing paper towels, and something heavy on top. I usually use a sheet pan, and put heavy cans on top. Press for at least 30 minutes if you want super firm tofu. You should see a pool of water that has come out, and it should look and feel very dense.