Orange Tofu (Air Fryer Recipe) (2024)

FAQs

How long do you cook tofu in the air fryer? ›

Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it's crisp and browned around the edges. Keep an eye on it during the last few minutes of cooking, as the exact cooking time will depend on your specific air fryer. That's it!

Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat. Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so they do not touch and the air can circulate.

Frying tofu can give it a crispy texture, but comes at a cost – it can be high in calories, up to three times more than baked or air-fried tofu. This is because frying requires added oil as a heat conductor, which cooks the tofu evenly but also makes it absorb more oil, resulting in more fat and calories.

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.

Marinade it in a saucy liquid.

One of the best ways to infuse tofu with flavour quickly and all throughout the tofu is to marinade it. You can literally use any meat marinades for tofu, just pump up the flavours. Remember that tofu tastes like nothing, so it's up to you to really get those flavours singing.

Despite the nutritional benefits of tofu, fried tofu is not a healthy food choice. The problem lies in the frying cooking method. Although tofu is naturally low in calories and fat, frying adds tons of fat grams to the tofu and drastically increases the dish's calorie count.

What to pair with fried tofu? ›

Consider serving crispy lemon tofu with a flavorful and moist side dish like coconut rice. The coconut rice's slightly sweet and creamy texture complements the crispy tofu well, creating a delicious balance. To prepare coconut rice, cook jasmine or basmati rice in coconut milk instead of water and add a pinch of salt.

Coat the tofu.

Drizzle it with olive oil, and toss gently to coat. Sprinkle evenly with cornstarch and seasonings (I use garlic powder, salt and pepper). Toss gently again until the tofu is evenly coated.

If you want a nutty flavor, she suggests trying semi-refined peanut oil (such as Lion & Globe), or blending unrefined peanut oil one-to-one with a neutral cooking oil. Cook the tofu over medium to medium-high heat, searing it for one to two minutes on each side.

Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.

Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. Step 2: Flip the tofu pieces and season the cooked side with salt. Allow the second side to cook for an additional 4 minutes or until the second side is golden brown and crispy.

Heat the deep-frying oil to 180℃ (356F) and place the tofu squares inside, deep-fry for 4~5 minutes until crispy. Remove from the oil and sprinkle on soy sauce prior to eating.

Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.