Pressing the tofu will remove excess water and make the tofu crispier but you can skip this step. Serve the crispy tofu with the dipping sauce or as desired.
Sprinkle with remaining scallion and drizzle with chili oil. The tofu is ready when its crisp and browned around the edges. Add the oil to the bowl and toss again until everything is evenly coated. Cook, shaking the basket a few times for even cooking, until the tofu is deep golden brown and crispy, 15 to 20 minutes.įor the dipping sauce if using: Meanwhile, add the mayonnaise, 1 teaspoon water, a pinch of salt and most of the scallion to the reserved marinade and mix together. Air fry at 400F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. Toss until the tofu is well coated and very little dry seasoning is left in the bottom of the bowl. Arrange the tofu cubes in a single layer in the air-fryer basket. Preheat a 3.5-quart air fryer to 375 degrees F. Let sit at room temperature for 15 minutes. Add the tofu cubes to the remaining mixture and toss gently until the tofu has absorbed all the marinade. Remove 1/2 teaspoon to a small bowl for the dipping sauce if making. Whisk the soy sauce, sesame or vegetable oil, vinegar, honey and a large pinch of salt together in a medium bowl. Air fry the tofu- Spritz your air fryer basket with. Bring to a boil, then reduce the heat and simmer, stirring for about 5-7 minutes, until it thickens. Season the tofu Drizzle the soy sauce and sesame oil over the top. Puree until smooth, then stir in the capers. After 30 minutes, drain off excess liquid and pat. Add canned goods to the skillet to serve as weights and let press for 15 minutes to remove excess water. Put a layer of tofu in the bottom of your air fryer basket (you may have to cook in batches) and cook for 12-15 mins, until cooked through and golden. Prepare the tofu Press the tofu using a tofu press for 30 minutes. Place it on a plate or in a baking dish and top it with a skillet. For the tofu: Drain the tofu and wrap in a clean kitchen towel (see Cook's Note).
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