Crispy salt and pepper tofu, air fryer, no deep-frying

Name: Crispy salt and pepper tofu, air fryer, no deep-frying
Total time: 1500 s
Yield: 1 big snack, or a side for 2 servings
Cuisine: American
Ingredients: 220 g firm tofu (板豆腐); 1 tbsp soy sauce; 1 tsp cornstarch; 1 tsp garlic powder; 1 tsp white pepper (白胡椒粉); 1 pinch five-spice powder (五香粉); 1/2-1 tsp crushed chili flakes; 1 pinch salt; Sriracha and crispy dried onions, to finish

Studio Shoki @studioshoki

Taiwan

Night-market salt and pepper tofu straight from the air fryer, no deep-frying. The tofu is pressed dry, dusted with cornstarch and a white-pepper spice mix, then crisped until puffy and light. Crushed chili in the dust brings the heat, a sriracha drizzle finishes it, and crispy dried onions go on last. Crunchy outside, tender in, under 250 calories for the whole block. Studio Shoki, recipe 06. The art of protein.

Studio Shoki @studioshoki

Saved

Ingredients

25 mins

1 big snack, or a side for 2 servings

220 gfirm tofu (板豆腐)
1 tbspsoy sauce
1 tspcornstarch
1 tspgarlic powder
1 tspwhite pepper (白胡椒粉)
1 pinchfive-spice powder (五香粉)
1/2-1 tspcrushed chili flakes
1 pinchsalt
Sriracha and crispy dried onions, to finish

Saved

Steps

25 mins

1

Press it hard. Wrap the tofu in paper towels, sit a heavy board or pan on top, and let it drain 10 minutes. A dry surface is how you get a deep-fried crunch with no oil.
2

Cut the block into 2 cm cubes and toss gently with the soy sauce until the liquid is fully absorbed.
3

Mix the garlic powder, white pepper, five-spice, chili flakes, salt and cornstarch in a cup. Sprinkle over the damp cubes and toss so they are lightly and evenly coated.
4

Space the cubes out in the air fryer basket. 200°C / 400°F for 13 to 15 minutes, shaking the basket at the 7-minute mark, until puffed and crisp.
5

Pile the tofu up, drizzle sriracha across the top, and scatter the crispy dried onions on last so they stay crunchy.