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Crispy Puffy Tofu

Air fryer tofu with a golden crust and a pillowy soft inside. The secret ingredient? Baking soda.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 16 oz block extra firm tofu
  • 6 tablespoons water
  • 1 1/2 teaspoons baking soda
  • 1 1/2 tablespoons tapioca flour
  • 2 to 3 tablespoons sriracha
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Rice wine vinegar

Method
 

  1. Press the tofu to remove moisture, then cut it into thick triangles.
  2. In a glass baking dish, whisk together the water, baking soda, tapioca flour, sriracha, soy sauce and rice wine vinegar.
  3. Lay the tofu in the dish and let it sit for at least 15 minutes, flipping halfway through.
  4. Air fry at 400°F for 10 minutes, until golden and crisp.
  5. 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.