With the right marinade, air fryers make tofu more appealing.
Fresh tofu is packed in water so the key to making it crispy is to get as much moisture out of it before air-frying. I wrap extra-firm tofu in a tea towel, gently squeeze it with my cast-iron grill press, cut it into small pieces, and briefly air-fry it on low heat at about 160 degrees.
Once it’s pretty dry, I infuse the tofu with flavor by evenly coating the pieces with a dry spice rub and letting it sit for at least half an hour.
You can air-fry them as is and make tasty, chewy tofu bites but I like to take a few extra steps. I’ll often dip the tofu pieces in the Bushwick Kitchen Weak Knees gochujang Sriracha sauce, along with tamari, rice-wine vinegar, and honey.
Finally, I’ll dredge them in flour or panko and air-fry them to make spicy, more flavorful tofu bites with a crunch.
