Found a simple hack for getting crispy tofu without all the oil

I kept ending up with soggy tofu in my air fryer no matter what I did. Then I tried pressing it for 20 minutes, then tossing it in a tiny bit of cornstarch before popping it in at 375 for 12 minutes. It came out super crispy on the outside and soft inside. Has anyone else tried this trick or got another method that works better?

2 comments

2 Comments

the_dakota11d ago

I tried that cornstarch method last week actually and it worked way better than I expected. I pressed my tofu for a full 30 minutes though because I read that really getting the water out is the key. I also added a pinch of garlic powder and paprika to the cornstarch before tossing and it gave it a nice little flavor boost. The texture was honestly perfect for me but I want to try freezing the tofu first next time since I heard that changes the structure and makes it even crispier. I think the cornstarch hack is great for a quick fix but freezing overnight might be a game changer for people who want that extra crunch without any oil at all.

brookerobinson11d ago

Freezing the tofu first is honestly the move you want to make (and you're totally right about the texture change). I've been doing it for a while now and the difference is night and day - it gets way more spongy and soaks up the cornstarch coating better. The press time plus a good 8 hour freeze gives you that crispy edge without any oil, but you'll want to press it again after thawing because it releases even more water. The garlic powder and paprika combo you mentioned sounds solid too, I usually add a bit of onion powder and smoked paprika for a deeper flavor. It takes a bit more planning but the payoff is totally worth it for that no-oil crunch you're describing.