The texture can be a little spongy or soft when cooked which I don’t love. How do you feel about tofu? For me, it was never a favorite until I finally started to dive in and try some new ways of preparing it. Thanks for stopping by and I hope you’ll come back again soon! Instead, serve the sauce on the side and the tofu should keep their texture.NOTE: CookEatLiveLove is supported by readers and links to products I love in this post are Amazon and other affiliate links which means I do make a small amount of money when you click and make purchases. But don’t drizzle the sauce over the tofu until you’re ready to eat! Leftovers, drizzled in sauce, get soggy. If the tofu get cold, reheat in the Air Fryer at 400F for 1-2 minutes.Īmazingly, Air Fryer Panko Tofu stays crispy and crunchy for several days. Eat immediately! Additional Notes:Īir Fryer Panko Tofu tastes best hot. Remove tofu from Air Fryer and arrange on a plate. While the tofu cooks, make the sauce (Yangneom Jang) and prep the garnish. Spray lightly with oil.Ĭook in pre-heated Air Fryer at 400F or 10 minutes. I cut a 4×4 grid (16 pieces) straight into a block of tofu.ĭip tofu blocks carefully into potato starch (or corn starch).
AIR FRYER TOFU RECIPES HOW TO
YUM! How to Make Air Fryer Panko Tofu:Ĭut firm or extra-firm tofu into 1×2″ blocks. If you want that deep fried taste - deep fry your food! Just eat in moderation and consider the indulgence an important part of a well balanced diet. (Really, I’ve tried! There’s just no substitute for deep fried food, in my humble opinion.) But I have yet to discover those recipes. Some Air Fryer recipes claim to taste the same as their deep fried counterparts. Will Air Fryer Panko Tofu taste deep fried? It should keep 1-2 weeks, as long as there’s no cross contamination. Store leftovers in the fridge, sealed tightly in a covered container.
It’s also drizzled over Kongnamul Bap and other rice dishes.ĭon’t be tempted to eat this dish without Yangneom Jang!! It really won’t be the same.Īs a plus, this umami-rich, garlicky sauce mixes in one bowl and keeps forever!. Typically, this ubiquitous sauce is used for mandu/dumplings or savory pancakes. Yangneom Jang is a classic Korean dipping sauce. A quick spray of oil and you’ll get the crispiest, crunchiest tofu ever! What’s Yangneom Jang? Instead, my recipe calls for a light dusting of potato starch (or corn starch), followed by a dip in egg wash, then a light coating of panko. But I found that to be an unnecessary step. Many Air Fryer Tofu recipes call for pressing the excess liquid out of the tofu. All together, this is a dish you don’t want to miss! Do I need to press the tofu first? The generous shower of green onion and red chili pepper.
But this Korean-inspired version is so, so good! Yeah, there’s tons of Air Fryer tofu recipes out there. Inspired by his recipe, I decided to make Air Fryer Panko Tofu. His food is not completely Korean or American. While I pondered his homemade tempura flakes, the skill required to deep fry soft tofu, and the privilege of cooking something so delicate that it required plating within 3 minutes - I couldn’t help but fall in love with Hooni’s Korean American take on food. His amazing cookbook, which I highly recommend, has a fascinating recipe for Deep Fried Tofu with Pajeon Sauce. The inspiration for this recipe came from Hooni Kim’s New Korea. That’s where Air Fryer Panko Tofu comes in! But sometimes, a person craves light and crispy and crunchy. Without a crazy amount of oil or using a deep fryer.ĭon’t get me wrong, I love deep fried food. If there’s one thing an Air Fryer can do, it can make food crispy. The 15-minute, Korean-inspired dish that’s sure to make dinnertime exciting! Light, crispy, crunchy Air Fryer Panko Tofu.
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