Air fryer recipe · Mains
Crispy Tofu with Peanut Crumb
Cornflour crusted tofu cubes finished with a crushed peanut coating.
- 15 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 185kcal
- 12.7 gprotein
- 10.6 gcarbs
- 12.0 gfat
- 1.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- firm tofu400 g
- cornflour3 tbsp
- soy sauce1 tbsp
- roasted peanuts4 tbsp crushed
- garlic powder1 tsp
- red chilli flakes1 tsp
- coriander2 tbsp chopped
Method
Press and cube the tofu
Press the tofu for 15 minutes under a heavy plate to squeeze out the water, then cut it into bite-sized cubes. Drier tofu crisps in the hot air instead of steaming, and it soaks up the soy sauce far better.
Coat the tofu
Toss the tofu cubes in the soy sauce first, then coat them evenly with the cornflour and garlic powder. The cornflour dries against the damp surface and turns into a thin, crunchy jacket around each cube.
Arrange in the basket
Place the tofu cubes in a single layer in the basket, spaced apart, and spray them lightly with oil. Crowding traps steam and leaves them soft, so give each cube room for the hot air to reach every side.
Air fry until crisp
Air fry at 190°C for 13 min, shaking the basket halfway so the cubes colour evenly. They are ready when golden and crisp on all sides with a firm, springy bite rather than a wobbly one.
Add the peanut crumb
Toss the hot tofu with the crushed peanuts, chilli flakes and coriander. Air fry at 190°C for 2 min, until the peanuts smell toasted and turn fragrant while the tofu stays crisp. Adding the crumb late keeps the nuts from burning.
