The first tofu I ate back when I was much younger was, unfortunately, unpleasant. It took me a long time to come back to it. But I’m glad it did because tofu is incredibly versatile and can be a bit of a chameleon, always changing as it soaks up the flavours around it. I especially love it when paired with an amazing and complex sauce to add a heap of flavour. This recipe hits all the right notes of flavour and satisfying to eat. Whether you love tofu already or look at it with a bit of suspicion, this is a recipe you will need to try!
Air fryer tofu
All on its own, tofu doesn’t have a lot of taste but it does soak up flavours around it. That makes it the perfect match for sauces like hoisin, which brings a world of flavour to the dish. Paired together, they balance out perfectly, resulting in flavourful mouthfuls that are not overpowering. The sauce is sweet, salty with just a touch of spice to make it wonderfully complex. Crisping the tofu in an air fryer adds a bit of magic as well. That extra step makes each bit vastly more satisfying! An air fryer works through forced air, and to cook something like this properly there needs to be space for the hot air to pass through between pieces. For this reason, it’s important to not overcrowd your air fryer, cooking in batches if needed, and allowing space between the tofu. Tofu also comes with a lot of moisture, and far too much to get crispy when cooked. It’s important to drain the tofu well before cooking. Just look through the recipe for instructions on how to do this, and leave enough time for this important step.
Ingredients
The foundation to this dish is the tofu, and for the recipe to work, extra firm tofu will be needed. This will ensure that each cube of tofu will hold its shape and have the right mouthfeel. To be ready to cook, extra water will need to be removed by placing on a plate and a couple of sheets of paper towel and weighing it down with something heavy. I usually use a cast iron pan. Cover it in cornstarch and salt before frying to get a lovely crispiness. The sauce is quite simple, and has hoisin as the star. Hoisin sauce is a traditional Cantonese sauce with a base of fermented soybean paste plus fennel, garlic and red chilli peppers, with vinegar, five-spice powder and sugar often added. It has a sweet and salty taste, and has long been used as a marinade or dipping sauce. It’s easy to find in most large supermarkets or Asian shops. I’ve added sugar, soy sauce, garlic, ginger and chilli oil to the hoisin sauce to make a sauce with a rich and complex taste. Master this simple sauce because it can be used in a huge number of recipes!
Serving suggestions
I like to serve this dish on top of a bed of rice, as you can see in the photos. The hoisin sauce in particular is perfect for adding flavour to rice, and it’s a great way to turn this into a complete meal. But it can also be served on its own as an appetizer or side dish. However you serve it, I would add sliced green onions and, if you want a bit of heat, sliced chilis.
Storage and leftovers
Leftover tofu cubes can be kept for up to 5 days when refrigerated in an airtight container. The best way to reheat the tofu bites is the same way they were cooked in the first place, by returning them to an air fryer. They will take approximately 5 minutes. Or place them in an oven preheated to 220C/425F for 5-7 minutes or until they are hot enough.
