Finally figured out the trick for crispy tofu without pre-pressing

Had a rough week where every batch came out soggy until I tossed the cubed tofu in a tablespoon of cornstarch and some soy sauce before air frying. Cooked at 375°F for 12 minutes shaking halfway, and it was honestly better than the restaurant stuff I get downtown. Anyone else tried coating tofu with cornstarch first?

3 comments

3 Comments

scott.olivia11d ago

Hell yeah! Cornstarch is a game changer. I do the same thing now.

julia_carter6111d ago

400°F works better for me actually. I tried 375 once and the cornstarch didn't get that super crunchy texture until I bumped it up. Also I toss mine in a little garlic powder and onion powder along with the cornstarch and soy sauce. Just a heads up too, make sure your tofu is patted dry even if youre not pressing it. Extra water will still mess with the coating sticking right.

kai_burns7311d ago

Had a buddy who tried the lower temp and he said his tofu came out kinda sad and chewy instead of crispy. He switched to 400 and never looked back lol. The garlic and onion powder tip is legit too, I started doing that last month and it adds so much flavor without extra work. And yeah the patting dry thing is real, my roommate skipped that step once and her coating just slid right off in the pan. Now she pats hers down with paper towels like her life depends on it.