🥘 Ingredients
- extra-firm tofu 1
- boiling water 2 cup
- Diamond Crystal kosher salt
- Freshly
- extra virgin olive oil or cooking oil of choice 1 ½ tbsp
- arrowroot powder or potato starch or cornstarch 2 tbsp
- Spray
I specify Diamond Crystal kosher salt because it is, teaspoon for teaspoon, about half as salty as table salt. If using table salt, use 1/2 tbsp salt in step 2 and 1/4 tsp salt in step 5. If using sea salt, use a heaping 1/2 tbsp salt in step 2 and a heaping 1/4 tsp salt in step 5(a). If you bought the additional ingredients for make the tofu with a spice blend, skip step 5(a) and follow these instructions: (1) In a small bowl, mix together 2 tbsp nutritional yeast, 1 tsp garam masala, 1 tsp ground cumin, 1/4 tsp ground turmeric, 1/8 tsp cayenne pepper (if desired), a heaping 1/2 tsp kosher salt, and freshly cracked black pepper to taste. OR measure out 2 1/2 tsp of your favorite spice blend. (2) Sprinkle the tofu with the spice blend, then drizzle with 1 1/2 tbsp oil of choice. Toss well with a silicone spatula to coat the tofu. (3) For the best flavor: “marinate” the tofu at room temp for 15 to 30 minutes (or up to 1 hour in the fridge). (4) After the tofu is done marinating, sprinkle the tofu with 2 tbsp arrowroot powder, tossing to coat with the spatula. Air-fry the tofu as listed in step 6. In testing, I found traditional air fryer models work much better than “smart oven” air fryer hybrid models: the latter required more flipping and came out dry and rubbery, not crispy and moist on the inside. If the only air fryer you have is one of these smart oven hybrid models, I would recommend just making my Simple Baked Tofu instead, which is very hands-off. Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. You can use them chilled straight out of the fridge! If you want to reheat the tofu, add to a nonstick frying pan, and reheat until they’ve revived and crisped up a bit (if not using nonstick, add a drizzle of oil to prevent sticking). Nutrition boost: This tofu is a nutrition boost in itself and goes great with my Garlic Peanut Noodles, Savory Oatmeal with Chili Crisp, Quinoa Salad, or mix into my Red Lentil Curry or Incredible Vegan Thai Green Curry. You could also stuff into The Best Vegan Breakfast Burritos instead of tofu scramble.
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1Gather: extra-firm tofu , boiling water , Diamond Crystal kosher salt , Freshly cracked black pepper, extra virgin olive oil or cooking oil of choice , arrowroot powder or potato starch or cornstarch , Spray oil or cooking spray.
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2Slice the tofu into ¾-inch (2 cm) cubes. Add to a large bowl.
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3Soak the tofu: In a heatproof glass or jar, combine the boiling water and 1 tbsp Diamond Crystal kosher salt (see Note 1). Stir to dissolve the salt, then pour the hot saltwater over the tofu. Soak for 10 minutes .
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4Drain the tofu in a colander and gently shake it to release excess water. Spread out the tofu on a clean dish towel and gently pat dry.
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5Turn your air fryer to 375ºF / 190ºC and preheat it for 6 minutes .
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6Meanwhile, dry the bowl and return the tofu to it (see Note 2). Drizzle the tofu with the oil, 1/2 tsp kosher salt (see Note 1), and several cracks of pepper. Use a silicone spatula to gently coat the tofu all over. Now add the arrowroot powder and gently toss until the tofu is well coated.
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7When the air fryer is done preheating, spray the basket with some spray oil or cooking spray. Add about half of the tofu and spread it out with minimal to no touching (or as much tofu will fit; larger air fryers may be able to fit all the tofu). Air-fry for 6 minutes , then open and shake the basket a few times to toss the tofu. Air-fry for another 6 minutes, then open and shake the basket a few times to toss the tofu. If the tofu is done to your liking, you can call it a day. Otherwise, air-fry for a final 4 to 6 minutes (smaller pieces need less time).
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8Remove the tofu and sprinkle with a pinch of salt as needed.
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9Repeat the air-frying process with any remaining tofu (no need to preheat the air fryer again).