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Update: I finally got crispy tofu right after a year of soggy messes
For the longest time, my air fryer tofu came out either too dry or weirdly soft. I used to just toss cubes in a bit of oil and soy sauce for 15 minutes at 375. Last week, I saw a tip online to coat the tofu in a tablespoon of cornstarch first. I tried it at 400 degrees for 12 minutes, shaking halfway. The difference is HUGE, it's actually crunchy now. Has anyone else found a better coating, or is cornstarch the best way to go?
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