I finally got crispy tofu in the air fryer after 5 failed attempts

My tofu kept coming out either soggy or like little rocks. I tried pressing it for an hour, different temps, everything. The trick that finally worked was freezing the whole block first, then thawing and pressing it. It creates a spongy texture that soaks up the marinade and gets super crispy at 390 degrees for 15 minutes. I used a simple soy sauce and cornstarch mix. Has anyone else tried the freeze method, or do you have a different trick for getting it right?

3 comments

3 Comments

the_paul2mo ago

Oh man, I just gave up and started buying the pre-pressed kind.

ryanm602mo ago

That freeze method is a lot of extra work though. Honestly, just pressing it really well and tossing it in a little oil and cornstarch works fine for me. The key is not crowding the basket, a single layer only. Maybe your air fryer runs a little cool.

foster.jordan2mo ago

Yeah, the single layer thing is a game changer, I learned that the hard way too.