After Trying This Method, I'll Never Make Tofu Another Way Again

In the world of plant-based food, trends come and go, but we can always rely on one constant: tofu. It's a staple protein source for plant-based cuisine, but it's also a must-have for those looking to cut back on their meat consumption. If you're a regular meat eater, you might scoff at the idea of making a bean curd swap in your weekday dinners, but use my tried-and-true method and you'll be skipping over the meat aisle without a care in the world.

I spent years working at a café that specialized in vegetarian and vegan food, so tofu was always on the menu. At work I used a flat-top to grill it to perfection, but at home I still struggled with preparation. Baking it made it a little too dry, and it would always stick to my cast iron pans and get crumbly. Then I was gifted an air fryer and everything changed (thanks, Mom).

We'll start by marinating the tofu for at least a few hours, but preferably overnight. After it's absorbed all the flavors in the marinade, I never miss one crucial step so many overlook; to give tofu an extra crispy finish, I toss it in corn starch, which also helps prevent it from drying out. After every marinated cube is coated in a nice layer of starch, it's time to fry. Make sure the cubes aren't overcrowded in the basket, set your temperature to 400 degrees Fahrenheit, and let the tofu cook for 12 to 15 minutes, depending on how dark and crunchy you want them. I like to give the basket a good shake every four minutes or so to prevent the cubes from sticking to each other. The result is tofu that's crunchy on the outside but flavorful and tender on the inside.

The best type of tofu to cook in the air fryer is extra-firm tofu. In fact, unless you're incorporating it into a dessert, sauce, or soup, extra-firm is almost always the best choice, especially if you're subbing it in for meat. If you want to take air-fried tofu to the next level by making it even firmer, consider freezing it first. Once it defrosts, the result is a tough-but-tender flavor sponge that gets even crispier in the air fryer. When I was working at that café, we always froze our tofu before cooking it and this step made all the difference when it came to crispiness.

I try to defrost my tofu in the fridge overnight, but the forgetful among us can run warm water over the frozen blocks in a pinch. Just don't run water over naked tofu; keep it in its package or use a plastic bag so the running water doesn't cause it to disintegrate. If you choose to freeze the tofu, be sure it's fully defrosted before marinating it.

As for the marinade, the choice is yours, really. You might want to opt for classic teriyaki if the bean curd will be the star of a stir-fry, or something more subtle if it's a minor component in a more complex dish. My go-to marinade is simple, but still packs a punch: I use a mix of ginger and garlic paste, soy sauce, rice vinegar, sesame oil, and sriracha. This works best in Asian-style dishes, but if you love these flavors it's zesty and delicious enough to function as an all-purpose marinade.