This Crispy Air Fryer Tofu Is My Weeknight Hero

"It has saved the day so many times when we're not sure what to make (that and my air fryer chicken). Here's why I love it: It's incredibly fast. Many tofu recipes call for pressing the tofu for 30 minutes. There's no pressing needed here, and no pre-heating an oven! It's just 15 minutes, start to finish. It's crispy and delicious. The flavor is seasoned just right and it's got a lightly crispy exterior."

"Cornstarch: Cornstarch forms a light shell that stays crispy even after the tofu cools down. (Arrowroot powder can work as a substitute). Olive oil: Just one tablespoon helps the seasonings stick and helps with browning. You can substitute with avocado oil if you prefer. Soy sauce: Adds a savory depth. I use regular soy sauce, but tamari works well for gluten-free. Garlic and onion powder: These spices build a savory foundation without adding moisture."

The recipe produces golden-brown, seasoned tofu cubes with tender centers in approximately 15 minutes using an air fryer. Extra-firm tofu is required for best texture and browning. Cornstarch forms a thin, crispy shell that stays crunchy as the tofu cools; arrowroot can substitute. One tablespoon of olive oil helps seasonings adhere and aids browning; avocado oil may be used instead. Soy sauce (or tamari for gluten-free) adds savory depth, and garlic and onion powder provide a dry savory foundation. No pressing or oven preheating is needed, making the method especially fast and reliable for weeknight meals.

Read at A Couple Cooks