Air fryer recipe · Starters
Tofu 65 Air-Fryer Style
A fiery South-Indian-spiced tofu with curry leaves, garlic and a tangy red glow.
- 26 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 365kcal
- 26.8 gprotein
- 24.6 gcarbs
- 20.8 gfat
- 1.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu, pressed and cubed400 g
- Kashmiri chilli powder1.5 tsp
- Ginger-garlic paste1 tbsp
- Cornflour3 tbsp
- Curry leaves12 leaves
- Yoghurt2 tbsp
Method
Press and marinate
Press the tofu, cut it into cubes, and coat them in a marinade of yoghurt, Kashmiri chilli powder and ginger-garlic paste. Rest for fifteen minutes so the spices soak in and stain each cube a deep red right through, not just on the surface.
Add the crisp coat
Sprinkle the cornflour over the marinated tofu and fold it in gently until a thick, clingy batter forms around every piece. This starch layer is what turns the wet marinade into a crunchy red shell once it hits the hot basket.
Crisp the curry leaves
Toss the curry leaves with a few drops of oil and keep them aside to add near the end. Added late, they frizzle crisp in the hot air and release a smoky, aromatic scent without scorching to black and turning bitter.
Air-fry to a fiery crisp
Lay the tofu in a single layer and air-fry at 195°C for 18 min, shaking twice and dropping in the curry leaves for the last three minutes. Cook until the edges are deep red and crackling, which is when the coat is fully crisp.
