I gave up on pressing tofu for my air fryer and it's a game changer

The extra moisture makes it crisp up better... fight me on this.

4 comments

4 Comments

Exactly, the steam from that leftover water is what gives it that crazy good texture. Pressing it dry just makes it tough and chewy sometimes. I found a little cornstarch on the wet tofu makes an even better crust in the air fryer. It sticks to the moisture and gets unreal crispy. Total night and day difference from the dry hockey pucks I used to make. That old press-and-pat-dry method is honestly outdated for this.

brian_taylor151mo ago

Seen this same thing with roasting veggies. People pat them bone dry and wonder why they steam instead of crisp up. A tiny bit of oil on damp broccoli florets works the same magic. @evan489 getting that crust right changes the whole meal. Sometimes the old kitchen rules need a fresh look.

evan4891mo ago

That cornstarch on wet tofu idea from @matthew878 is spot on. Made some yesterday and it was next level crispy, no more hockey pucks for me.

flores.emma14d ago

Wait, so my years of pressing tofu like my life depended on it were just a waste of time... I feel like I've been living a lie. That explains why my tofu always turned out so sad and rubbery. I'm officially switching teams to the wet cornstarch method.