{"id":11369,"date":"2020-02-13T11:16:06","date_gmt":"2020-02-13T19:16:06","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=11369"},"modified":"2020-09-26T16:23:35","modified_gmt":"2020-09-26T23:23:35","slug":"tofu-air-fryer","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/tofu-air-fryer\/","title":{"rendered":"3 Ways to Make Tofu in an Air Fryer"},"content":{"rendered":"

Ah, this is a post I’ve been wanting to create for a while<\/em>! I got an air fryer well over a year ago and I use it for a TON of stuff. Roasted chickpea snacks? Homemade tortilla chips? Potato wedges or oil-free sweet potato fries? Definitely.<\/p>\n

BUT \u2013 my favorite thing to make in the air fryer is tofu! Slice some firm tofu and stick it in the air fryer for 10 minutes and it ends up crispy on the outside, slightly puffy, with a moist, custard-like, meaty interior. Even with nothing fancy added, the tofu comes out good enough to eat all by itself. But we’re not stopping there, of course. Below, I’ve got my three favorite recipes for making tofu in an air fryer \u2013 each a completely different flavor, texture, and style.<\/p>\n

A note about air fryers…<\/strong> if you’re new to this technology, an air fryer<\/a> is basically just a giant drum that circulate super-hot air very quickly so that the contents cook much like frying, but without the oil. If you mashed a typical oven and a deep fryer into a gigantic silly-looking ovoid shape, you’d have an air fryer! I have <\/i>this GoWISE model<\/a>\u00a0and I kind of hate it. The handle sometimes pops out dangerously when you lift it, and the controls are baffling. I’m sure there are better models out\u00a0there… And now, onto the tofu!<\/i><\/p>\n

1. Breaded McTofu Nuggets<\/h2>\n

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Let’s start with the one I make most often. “McTofu” nuggets breaded with a 30-second mixture of cornmeal, whole wheat flour, garlic, and black pepper. I have a similar recipe<\/a> for these in the oven, but the air fryer version is so much better (and simpler). The outsides get so crispy and the insides stay juicy. They’re one of my favorite snacks, but also work really well in wraps, on pasta (seriously), or as half of a meal with some baked sweet potatoes…<\/p>\n

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Ingredients:<\/h4>\n
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