If your tofu usually comes out chewy or dense, this one is for you! These little triangles bake up with a golden, crackly crust and an inside that’s pillowy soft. The secret? A pinch of baking soda in the coating. I promise it makes all the difference!
Start with one 16 oz block of extra firm tofu. Extra firm holds its shape best, so don’t be tempted to grab the soft stuff for this one. Press out as much moisture as you can, then slice it into triangles.
Next, make the coating right in a glass baking dish. Whisk together water, baking soda, tapioca flour and whatever sauces and spices you love. I use sriracha, low sodium soy sauce and a splash of rice wine vinegar, but feel free to make it your own. The tapioca flour thickens everything up so the coating clings to every piece and crisps up beautifully in the air fryer.
Lay your tofu in the dish and let it soak for at least 15 minutes, flipping halfway through so both sides get coated. Then into the air fryer it goes at 400°F for 10 minutes. My Ninja Foodi is the one kitchen gadget I can’t live without, and it cooks this tofu to perfection! Let it cool for a few minutes so the crust can set, then dig in.
My favorite way to enjoy it is piled on top of quinoa with roasted veggies and a drizzle of my High Protein Peanut Sauce. It’s also great tossed into salads, wraps and stir fries. Make a batch for dinner tonight and you’ll have protein ready to go for bowls all week!
I hope you love it as much as I do!
Crispy Puffy Tofu
Ingredients
Method
- Press the tofu to remove moisture, then cut it into thick triangles.
- In a glass baking dish, whisk together the water, baking soda, tapioca flour, sriracha, soy sauce and rice wine vinegar.
- Lay the tofu in the dish and let it sit for at least 15 minutes, flipping halfway through.
- Air fry at 400°F for 10 minutes, until golden and crisp.
- Remove, let cool and enjoy!
Notes
- Make it your own: use any sauces and spices you like in the coating. Sriracha, soy sauce and rice wine vinegar are just my go-to combo.
- Heat level: start with 2 tablespoons of sriracha for medium heat, or use 3 if you like it spicy.
- Store in a glass air-tight container for up to 5 days. Re-heat in microwave.
I'd love to hear what you think!