Air Fryer Crispy Honey Soy Tofu Recipe By Tasty
AIR FRYER CRISPY SOY-GLAZED TOFU
Crispy tofu is coated with a honey and soy sauce glaze, creating a savory Asian-inspired appetizer that is ready in about 40 minutes. Cook the tofu in the air fryer and then toss in the homemade sauce and you are set. This is great for a vegetarian or omnivorous lifestyle!
Provided by Caroline Chambers
Categories Appetizers
Time 42m
Yield 4 serving(s)
Number Of Ingredients 1
Steps:
- Line a plate with paper towels and place the drained tofu on top. Place paper towels on top of the tofu, and weight it down with something heavy, like cookbooks. Press for at least 15 minutes. Preheat air fryer to 400°F (200°C). Cut tofu into 1-inch cubes and toss in a large bowl with cornstarch. Transfer tofu to the CrispLid fryer basket in a single layer, working in batches as needed, and spray all sides of the tofu with cooking spray. Cook tofu for 8 minutes. Shake basket and continue cooking until tofu is crisp, about 7 minutes more. Repeat with remaining tofu. Cook and stir soy sauce, vinegar, sambal oelek, and honey together in a wide skillet or pot over medium heat until sauce is reduced by half, 2 to 3 minutes. Remove from heat. Transfer cooked tofu directly into the sauce in the skillet and stir until coated. Top tofu with chives.
CRISPY AIR FRIED TOFU
No cornstarch needed to make this deliciously crispy tofu recipe! This vegan air fried tofu tastes like it's straight from the deep fryer (while being way lower in fat).
Provided by Sarah Bond
Categories Side Dishes
Time 45m
Number Of Ingredients 5
Steps:
- Press: Press tofu for at least 15 minutes, using either a tofu press or by setting a heavy pan on top of it and letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.
- Flavor: Combine all remaining ingredients in a small bowl. Drizzle over tofu and toss to coat. Let tofu marinate for an additional 15 minutes.
- AirFry: Preheat your air fryer to 375 degrees F (190 C). Add tofu blocks to your air fryer basket in a single layer. Cook for 10 to 15 minutes, shaking the pan occasionally to promote even cooking.
Nutrition Facts : ServingSize 1 serving, Calories 165 kcal, Carbohydrate 3.3 g, Protein 11.1 g, Fat 13.2 g, SaturatedFat 1.9 g, Sodium 460 mg, Fiber 0.5 g, Sugar 0.2 g
AIR FRYER CRISPY TOFU RECIPE
This is a delicious Air fryer tofu recipe marinated in teriyaki sauce. It is vegan and delicious. Try this crispy tofu air fryer recipe.
Provided by Rachna Parmar
Categories Accompaniment | Appetizer Side
Time 48m
Number Of Ingredients 9
Steps:
- Firmly press the tofu to release all the water. You can use a tofu press, I just use my hands. Cut into cubes.
- Take all the marinade ingredients and mix together to form a thick sauce.
- Marinate the tofu in the prepared teriyaki sauce for about 30 minutes.
- Preheat Air fryer to 390 F or 200 C for 6 minutes.
- Brush the air fryer basket and assemble the marinated tofu cubes on the basket. Fry for about 4 minutes.
- Now brush with some oil, turn the tofu pieces and air fry for about 4 minutes till tofu become crispy.
- Take it out and you can pour the leftover sauce on top. Garnish with sesame seeds and serve hot.
- Or you can just serve the crispy air fried tofu as it is. This time I served it crispy. Sometimes I like it with leftover sauce.
Nutrition Facts : Calories 88 kcal, Carbohydrate 6 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
AIR FRYER CRISPY HONEY SOY TOFU RECIPE BY TASTY
Introducing honey soy tofu that's so tasty, you won't want to share. Pressing the tofu takes some time, but after that, the process is easy and the crispy results are worth it! Coat the tofu cubes in a simple DIY seasoning mix, air fry to crispy perfection, then toss in a delicious ginger honey soy sauce. We recommend serving it over steamed rice with your favorite vegetable alongside.
Provided by Aleya Zenieris
Categories Lunch
Time 50m
Yield 24 pieces
Number Of Ingredients 25
Steps:
- Prepare the tofu: Line a baking sheet with paper towels.
- Remove the tofu from the package and lay on the prepared baking sheet. Top with 2 more paper towels and another baking sheet and weigh down with a heavy pan or cast iron skillet. Press the tofu for 30-60 minutes to remove excess liquid before frying. This can be done up to 2 days ahead; store the pressed tofu in an airtight container until ready to use.
- After pressing, transfer the tofu to a cutting board and cut into 1-inch cubes.
- In a medium bowl, stir together the potato starch, ground ginger, onion powder, paprika, black pepper, garlic powder, and salt. Add the tofu cubes and toss until well coated on all sides.
- Preheat the air fryer to 400°F (200°C). Spray the inside of the air fryer basket with nonstick spray.
- Working in batches to avoid overcrowding, shake off the excess flour from each piece of tofu and place in the air fryer. Fry for 12 minutes, flipping halfway, until crispy. Transfer to a medium bowl while you repeat with the remaining tofu.
- While the tofu fries, make the sauce: in a small saucepan, combine the soy sauce, brown sugar, lime juice, sesame oil, ginger, honey, sambal, garlic, and rice wine. Cook over medium heat until the sauce reduces and starts to thicken, 5-7 minutes.
- In a small bowl, whisk together ¼ cup water and the cornstarch to make a slurry. Whisk the slurry into the sauce and cook for 2-3 minutes, until thickened. If the sauce becomes too thick, thin out with water as needed.
- Pour the sauce over the tofu and toss until well coated. Save any remaining sauce for dipping if desired, or store in an airtight container in the refrigerator for up to 1 week.
- Arrange the tofu on a platter and top with the sesame seeds, scallions, and a squeeze of lime.
- Serve over steamed rice with your favorite steamed vegetable, such as broccoli.
- Enjoy!
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- Lay the tofu in the center of a clean thin dishtowel and gentle press to remove excess moisture. Cut the tofu into ~1 x1 inch pieces.
- Place the squares in a large bowl or a large ziploc bag. Add the cornstarch, garlic powder, paprika, onion powder, and salt. Toss or close and shake the bag until the tofu is completely coated.
- Spray the basket of the air fryer and place the cubes in a single layer. Spray the tops of the tofu with cooking spray oil spray. Set the air fryer at 360F for 18 minutes. After the 10 minutes, give the basket a shake. Arrange tofu back in a single layer across the basket and cook for another 8 minutes at 360F.
- While the tofu is frying, combine chicken broth, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer sauce, stirring often, until flavors combine, about 5 minutes.
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- Remove the tofu from the package and drain off the excess water. Wrap in a towel to remove the liquid. If you want ultra crispy tofu, press it for about 20 minutes with a heavy object. I skip this step most of the time with no issues :)
- Cut into 1 inch cubes and toss with the soy sauce. In a small dish, whisk together the corn starch, paprika and garlic powder. Add to the tofu and toss to combine.
- Spray your air fryer basket (OR use a parchment liner to make clean up easy! these have holes in them to keep the cooking process the same) and add in the tofu in a single layer. Set the air fryer to 375 Fahrenheit and set the timer for 15 minutes. Remove the basket and shake every 5 minutes to ensure nothing sticks and everything cooks evenly. At the 15 minute mark, check the tofu. It will be quite crispy at this point, so stop it now if it is done enough for you, but I sometimes give it a few extra minutes if I want it ultra crispy.
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- Cut the tofu in slices. Lay the tofu in the center of a clean thin dishtowel and gentle press to remove excess moisture. Cut the rectangles into 8 squares.
- Place the squares in a large bowl or a large ziploc bag. Add the arrowroot flour, garlic powder, smoked paprika, cumin, and salt. Toss or close and shake the bag until the tofu is completely coated.
- Spray the basket of the air fryer and place the cubes in a single layer. Spray the tops of the tofu with avocado spray. Set the air fryer at 350F for 10 minutes. After the 10 minutes, use a spatula to toss the tofu. Arrange back in a single layer across the basket and cook for another 15 minutes at 350F.
- While the tofu is frying, whisk together the tamari, coconut sugar, agave nectar, avocado oil, grated ginger, garlic powder, ground pepper and sesame seeds in a large bowl.
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- Drain the tofu, and squeeze it between two towels to remove any excess water. Cut it into 1cm dice.
- Heat the oil in a large frying pan, and add the diced tofu. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the tofu is golden brown and crispy all over.
- Meanwhile, in a small jug, combine the soy sauce, honey, ginger, garlic and five spice, along with a good pinch of black pepper. Mix well.
- When the tofu is crispy, pour over the sauce, and mix to combine. Allow the mixture to bubble a little, until it has reduced by half, and is thick and sticky.
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- Set tofu between folded paper towels (on top and on bottom) and place a heavy wood cutting board or pan on top. This will help press out liquid. Allow it to sit for 20 minutes, changing the paper towel halfway through if necessary.
- As tofu sits to dry, combine marinade ingredients. Mixing the soy sauce, sesame oil, honey, chili with garlic sauce and oil together with either a whisk or by shaking it in a mason jar (with lid) to emulsify. Set aside.
- Once tofu has most of the liquid pressed out, cut it with a sharp knife into bite-sized pieces by first cutting your block into 3 or 4 strips and then cutting those into squares or rectangles.
- Place tofu pieces into a shallow dish, pour marinade over them and use chopsticks or small tongs to turn them to ensure even coating. Allow them to sit for 10 minutes (or up to 30 minutes).
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- Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil or use a silicone mat.
- In a medium bowl, stir together the 1 TBS soy sauce, red pepper flakes, 3 TBS honey, oyster sauce, salt, pepper, rice wine vinegar, and oil. Cut tofu into 1/2-inch cubes. Gently add/stir tofu cubes into sauce. Cover, and marinate at least 15 minutes.
- Place the tofu on the baking sheet in a single layer (reserve marinade). Spray tops with olive oil (I use the Misto) and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
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- Add the marinade ingredients to a jar with a tight fitting lid and shake vigorously to combine, or whisk them together in a small measuring cup. Pour the marinade over the tofu and toss to coat before spreading the cubes out into a single layer.
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- You roll the block of EXTRA FIRM TOFU in kitchen paper or clean kitchen towel and then put it in a Kitchen Colander in the kitchen sink. Then place a heavy object or a bowl of water on top of the tofu. This will press the Tofu down and squeeze out all the extra liquid. Doing that for 20-30 minutes is sufficient time to get rid of the liquid.
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