Ingredients
Method
- Wrap the block in a clean kitchen towel or a few layers of paper towels. Place it on a flat plate and put something heavy on top, like a cast-iron skillet or a couple of heavy cookbooks. Let it sit for at least 15 minutes. You will be surprised at how much liquid comes out.
- Once your tofu is pressed and dry, cut it into uniform cubes. I usually aim for pieces that are about one inch square
- Put your tofu cubes into a medium bowl and drizzle them with the oil and soy sauce. Toss them gently with a spoon or your hands
- In a separate small bowl, mix your cornstarch, garlic powder, onion powder, smoked paprika, and pepper. Sprinkle this mixture over the wet tofu. Toss again until the cubes look dusty and the white powder has mostly disappeared.
- Preheat your air fryer to 400°F for two minutes. Slide the basket out and arrange the tofu in a single layer. Slide the basket in and set the timer for 15 minutes. At the 10-minute mark, pull the basket out and give it a good shake.
- Check the tofu at the 15-minute mark. It should be a deep golden brown and feel hard to the touch when you poke it with a fork. If it still feels a bit soft, give it another 2 to 3 minutes.
Notes
The most common mistake is using the wrong type of tofu. Do not try this with “silken” or “soft” tofu. Those varieties are too fragile and have way too much water; they will simply fall apart in the bowl or turn into a mess in the air fryer. Always look for “Extra-Firm” or “Super-Firm” for the best results.
Another issue is over-marinating. If you let the tofu soak in a liquid marinade for hours, it will become heavy and wet again.