This was an amazing discovery I recently made and I will never look at tofu the same again! I used to think that the only way to make really crispy tofu with a soft centre was by deep frying it. Well, get ready to change that belief and enter the wonderful world of air fried tofu à la Nelson Olive Oil! I've done it with both firm and medium firm tofu and it's equally amazing. The only difference is that you can't "toss" the softer tofu with the oil & spices because it will completely fall apart. Instead, just brush the mixture onto the tofu cubes. The softer the tofu, the longer the cooking time, and believe me, you can cook the heck out of the softer stuff, that's the only way you'll get it to crisp up. The cooking process here is very visual and you're going for for a "golden, puffed-up" look so keep checking near the end and use your judgement!
These are just my go-to ingredients for Asian flavours but you can use any spices you want, or any of our flavoured oils will work beautifully. I just don't recommend using fresh garlic and ginger as the bits can cook too fast and burn before the tofu is done. White sticky rice goes great with this!
1 block firm or medium firm tofu, cut into 1" cubes
2 tbsp NOOC Extra Virgin Olive Oil of your choice (*remember our Olive Oils are the BEST and HEALTHIEST for cooking with so don't ever feel bad about just using them!)
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp of both salt and freshly ground pepper (or to taste)
Preheat air fryer to 400ºF for 5 mins. For firm tofu, place in a single layer and cook for 10-12 mins flipping at the halfway point. For softer tofu, increase the cooking time by up to double. Cook until golden and puffed-up! Toss or dip in our Spicy Mango Sauce and garnish with green onions, toasted sesame seeds and cilantro. YUM!
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device