Q: Can I use a regular oven instead of an air fryer for this recipe?
A: Yes, you can use an oven. Adjust the temperature to 200°C and monitor the tofu closely for the desired level of crispiness.
Q: Is it necessary to drain the tofu before cooking?
A: Yes, draining the tofu removes excess moisture, ensuring a crisper texture when cooked.
Crispy Skin Exploding Tofu
Notes
Ingredients:
- Firm tofu: 1 block
- Vegetable oil: 5g
- Cilantro: 2 sprigs
- Chives: 1 bunch
- Light soy sauce: 30g
- Vinegar: 20g
- Lao Gan Ma chili sauce with black beans: 2 tablespoons
- Drain the tofu to remove excess moisture, making it firmer.
- Cut the tofu into thick squares, about two fingers in width.
- Lightly spray the bottom of the air fryer basket with vegetable oil or use a brush to apply the oil.
- Place the tofu in the basket and cook in the air fryer at 200°C for 15-20 minutes. Adjust the time based on the size of the tofu pieces and your preferred crispiness.
- While the tofu is cooking, prepare the dipping sauce: Finely chop the cilantro and chives.
- Combine the chopped herbs in a bowl with light soy sauce, vinegar, and Lao Gan Ma chili sauce. Mix well.
- The tofu should be crispy on the outside when done.
- Enjoy the tofu as is, with its rich and slightly sweet soy flavor, but be cautious of the heat.
- Alternatively, dip the tofu in the prepared sauce for a tangy and spicy flavor.
- Calories: Moderate (varies with tofu size and oil used)
- Protein: High (from tofu)
- Carbohydrates: Low
- Fats: Moderate (dependent on oil amount)
