I finally got crispy tofu in my air fryer

With more folks going plant-based, this hack saves time. Just press the tofu well and toss with a bit of cornstarch. It always comes out crispy.

3 comments

3 Comments

tylermurray10d agoMost Upvoted

Yeah, I read a food science article that explained why cornstarch works so well for this. It basically forms a dry shell that locks in the moisture and then gets super crisp in the hot air. That's why skipping it gives you that soggy texture you mentioned. The air fryer is just the perfect tool to get that crust right without making it oily.

james_barnes10d ago

My sister tried to get me into pressed tofu years ago and it was always a soggy mess. Switching to an air fryer was the real game changer for me, like it finally gave the texture a fighting chance. You really can't skip the cornstarch step though, that's what makes the outside crackle. It turns a bland block into something you actually want to eat straight from the basket.

grantt116d ago

Thought air fryer tofu was pointless for years. Pressing it and using cornstarch made it actually crispy. Now I'm totally converted to this method.