1tablespoonolive oilplus more to coat air fryer basket
½teaspoon saltmore to taste
¼teaspoonblack pepper
Additional seasonings as desired*
Instructions
Press the tofu. Drain the liquid from the tofu container, then dab the tofu dry. Wrap the block in a thick layer of paper towels or a thick dish towel. Top the tofu with something heavy, so that it puts even pressure on the whole block. I've used a cast iron pan, a pot with some cans in it, a heavy knife block. Get creative with it. Let the tofu press for at least 30 minutes.
Start by cutting the tofu block through the middle the long way, so that an upper and lower deck exist. Then cut both decks into a 4 x 4 of cubes. See picture.
In a small bowl toss the tofu cubes gently with the olive oil, salt, pepper, and any other seasonings you so choose.
To cook the tofu in the air fryer
Pre-heat the air fryer to 400°F. Lightly coat the air fryer basket with oil; just a thin coat will do. Lay the tofu out in a single layer. If your air fryer is too small to do that without crowding, cook the tofu in batches. Cook the tofu for 10-15 minutes, tossing every 5 minutes, until desired outer crunch level is reached.
To cook the tofu in the oven
Pre-heat the oven to 375°F. Lay tofu out in a single layer onto a parchment paper lined cookie sheet. Bake the tofu for 30-35 minutes, tossing it every 10 minutes until desired texture is reached.
Storage
Store the tofu in the fridge for 4-5 days or freeze on a cookie sheet, then transfer the cubes to an air tight container for 2-3 months, for best quality.
Notes
*This is the air fryer that I use. It's part air fryer, part instant pot. **Your seasoning can either match a specific dish you are making or be more universal. Aside from salt and pepper, try garlic or onion powder, cayenne, paprika, chili powder, or cumin.
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