Go to the Recipe: Crispy Air-Fried Tofu
If pressing the tofu to remove water makes it too dense, why not just bake at a low temp for a while to draw out moisture?
Do you have a hoisin based sauce recipe and what herbs you sued? Im new too cooking and would like a recipe please.
This with General Tso's sauce, yeah.
Mine did't look as golden brown, but it was crunchy on the outside and soft in the middle. I like it better than the deep fried kind at the restaurants. Next time I'm going to finish them in Buffalo wings sauce!
I hope someone responds to this.
Density is what you are after and pressing to drain is the most efficient way to remove moisture for consistent results. You can remove moisture through cooking in a pan or oven but will take more time than you may imagine.
We used store bought hoisin and to make from scratch you need to source fermented black soybeans. The herb I used was Thai basil. Lee Kum Kee makes a good sauce but you will have to find one that speaks to you. When I make hoisin at home I use yang Jiang black beans soaked, then blended and cooked with miso, tahini, soy sauce, brown sugar, garlic, rice vinegar, five spice, chilies, and thicken with mochiko rice flour and enough water to make into a sauce.
If I'm going to fry (even airfry) tofu, I purchase firm tofu, remove it from the brine, and dry the surface. Then cut (or tear) it as you're going to use it. Freeze the tofu on a sheet pan w/the pieces not touching. You can thaw it in the refrigerator. Once thawed, either pat the surface dry or let it rest on a clean kitchen towel.
Can you tell us a bit more about using baking powder vs. baking soda? 5g of baking powder would make it bitter I'd imagine, but baking powder is a powdered acid and a powdered base combined (which to my understanding should neutralize to a pH of 7). If the recipe is correct, how does the baking powder work? If not, is 5g the correct amount? Thanks!
