🍽️ New recipe: Crispy Air Fryer Tofu (no pressing required)

Published 3 months ago • 1 min read

Hey Reader,

I've been cooking tofu for years and truly love it. For a long time I was making it with decent results, but then I added cornstarch to the process, and combined it with a quick pre-boil in salted water. The difference was transformative enough that I had to share it.

The pre-boil might sound like an extra step, but it makes pressing tofu completely unnecessary. Boiling draws moisture out from the inside, instead of just squeezing the surface, which means better browning and more even seasoning throughout. The cornstarch does the rest, creating a thin shell that gets deeply golden in the air fryer while the center stays nice and tender.

The full ingredient list is just three items long: extra-firm tofu, cornstarch, and oil. Total time is about 40 minutes. Its delicious all on its own, but you can also add this crispy tofu to grain bowls, wraps, noodle soups, or curries for added texture and a protein boost.

I also included notes on tofu types, seasoning combinations, storage, and oven instructions in case you don't have an air fryer.

Get the full recipe here:

Crispy Air Fryer Tofu

Warmly,

Stephanie

P.S. How do you like to cook tofu? Hit reply and let me know!

Hi, I'm Stephanie

I’m a registered dietitian and certified intuitive eating counselor. I help people stop fighting food and build a way of eating that feels steady, satisfying, and actually sustainable, with plant-forward recipes and compassionate 1:1 support.

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