Air fryer recipe · Starters
Salt and Pepper Tofu
Crackly tofu cubes tossed with toasted peppercorns, chilli and frizzled spring onion.
- 27 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 195kcal
- 13.2 gprotein
- 16.0 gcarbs
- 10.1 gfat
- 1.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu, cubed300 g
- Cornflour4 tbsp
- Crushed black pepper1 tsp
- Green chilli, sliced2
- Spring onion1/3 cup
- Salt flakes1 tsp
Method
Press and coat
Press the tofu under a weight for 10 minutes to squeeze out its water, then cube it and pat dry. Toss the cubes in cornflour with a pinch of salt until each face is dusted, since drier tofu crisps far better than wet.
First crisp
Mist the cubes with oil and air fry at 200°C for 12 minutes, shaking twice so they colour on all sides. The outside should turn into a pale, crackly shell while the inside stays soft and custardy.
Toast the aromatics
Quickly fry the crushed pepper, green chilli and spring onion in a barely oiled pan until fragrant and lightly frizzled. Toasting them wakes up their oils, and this perfumed mix is what defines the salt-and-pepper style.
Toss and finish in the air fryer
Return the crisp tofu to the basket with the toasted aromatics and salt flakes, then air fry at 200°C for 3 min. This final blast fuses the seasoning onto the crackly cubes so every bite carries the pepper and salt.
