ingredients: - 1 lb block of tofu, pressed for 30 min and cubed - 1 tbsp tapioca, arrowroot, or corn starch - 1 tbsp coconut aminos or soy sauce - 1 tsp salt - 1/2 tsp black pepper - 1 tsp garlic powder - 1 tsp smoked paprika - 1 tsp ground ginger - 1/2 tsp onion powder - 1 tbsp olive or avocado oil
for the sauce: – 2 tbsp sriracha - 2 tbsp coconut aminos or soy sauce - 2 tbsp sesame oil - 2 tbsp rice vinegar - 1 tbsp maple syrup - 1 tsp ginger - 1 tbsp sesame seeds (optional) - salt & pepper to taste
start by coating the cubed tofu in the starch, spices, and coconut aminos & airfy on 400 for 10 mins, giving it a shake halfway through. meanwhile, make the sauce by combining all ingredients in a jar and shaking.
cover the tofu in the sauce (save a little for topping it you'd like), then airfry again on 40 for 5-7 minutes, until crisp. enjoy immediately or store in the refrigerator up to 5 days.
Hey ma’am are the instructions the same if you’re using the oven?
Try soaking the tofu in salt water before taking out and coating w/ spices then baking/toasting.
Crispiest tofu I’ve ever made!
New here!!! ❤more please!!! Love this channel sooo much, watched it all!
Ooo I might try this. Can I use honey instead of maple syrup?
ingredients:
- 1 lb block of tofu, pressed for 30 min and cubed
- 1 tbsp tapioca, arrowroot, or corn starch
- 1 tbsp coconut aminos or soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1/2 tsp onion powder
- 1 tbsp olive or avocado oil
for the sauce:
– 2 tbsp sriracha
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp ginger
- 1 tbsp sesame seeds (optional)
- salt & pepper to taste
start by coating the cubed tofu in the starch, spices, and coconut aminos & airfy on 400 for 10 mins, giving it a shake halfway through. meanwhile, make the sauce by combining all ingredients in a jar and shaking.
cover the tofu in the sauce (save a little for topping it you'd like), then airfry again on 40 for 5-7 minutes, until crisp. enjoy immediately or store in the refrigerator up to 5 days.