The second thing you should know about tofu is that, much like chicken, it is very bland on its own. Whatever method you use, make sure to let the tofu press about 20 to 30 minutes to get the most water out of it. However! I recently broke down and finally bought this tofu press (affiliate) from Amazon, and I love it. I did this for years by placing the tofu on a plate lines with a clean kitchen towel and placing a heavy cast iron skillet on top. This ensures the crispy texture that we are going for. If you’ve never had tofu before, the first thing you should know is that you are going to need to press the water out of it. It is such a great little trick to know, and one you will hopefully use over and over like I have. Super basic recipes have consistently been your favorite posts over the years, and this air fryer tofu most definitely fits into that category. It’s also drizzled over Kongnamul Bap and other rice dishes.Air fryer tofu is the quickest and easiest way to make crispy tofu, and you don’t even need to add oil thanks to the magic of the air fryer. Yangneom Jang can be used for mandu, pot stickers, dumplings, savory pancakes, etc. It should keep fro 1-2 weeks, as long as there’s no cross contamination. Store leftovers in the fridge, tightly covered. If you drizzle the sauce on top, the crispy tofu coating can quickly become soggy. Serve the sauce on the side, like a dipping sauce. If the tofu get cold, reheat in the Air Fryer at 400F for 1-2 minutes. #Tofu in air fryer pro#Garnish and serve with sauce (Yangnyeom Jang)! PRO Tips: Finely mince green onion and red chili pepper. Mix everything for the Yangneom Jang in a bowl. Then cook in pre-heated Air Fryer at 400F for 10 minutes. Dip tofu blocks carefully into potato starch (or corn starch). I cut a 4×4 grid (16 pieces) straight into a block of tofu. Resulting in the crispiest, crunchiest tofu ever! Instructions: The detachable basket ensures hot air moves all around the panko crusted tofu. I love my Cosori 5.8Qt Air Fryer and highly recommend it.Īn Air Fryer works as a mini convection oven to cook food faster, quicker, and with less oil. Umami-rich and garlicky, don’t be tempted to eat this dish without it!įor this recipe, you’ll need an Air Fryer. A classic Korean dipping sauce made from Korean pantry ingredients (soy sauce, vinegar, garlic, sesame seeds, sugar, green onion, gochukaru). The finishing touch that ensures extra crispy tofu that’s not too oily and greasy. For chili pepper, I prefer red fresno chilies or Korean chilies. Can be subbed with egg whites or plant-based egg substitute. Japanese bread crumbs that fry up light, crispy, and crunchy! Can be subbed with corn starch, if you don’t have it. Firm or extra-firm tofu won’t fall apart when handled. All together, this is a dish you don’t want to miss! Ingredients: 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 amazing cookbook, which I highly recommend, has a 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! Why Air Fryer Panko Tofu? But sometimes, a person craves light and crispy and crunchy. And FAST!ĭon’t get me wrong, I love deep fried food. Without a crazy amount of oil or using a deep fryer. If there’s one thing an Air Fryer can do, it can make food crispy.
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