Finally got crispy tofu after my 8th try at a friend's apartment

I've been making air fryer tofu for months and it always came out rubbery or stuck to the basket. Last weekend I was at my friend's place in Portland and she showed me her method. She presses the tofu block for 30 minutes with a cast iron skillet on top, then cuts it into cubes and tosses them in a tablespoon of cornstarch before a 15 minute rest. Air fry at 400 for 18 minutes, shaking halfway, and they came out golden and crunchy on every side. I tried it again last night at home with the same result, so the extra steps make all the difference. Does anyone else do a rest period after seasoning, or is that just us?

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faith_chen722mo ago

The resting period after tossing in cornstarch is honestly the secret. I used to skip it too and my tofu still came out chewy. Now I do 10 minutes minimum on a wire rack so the starch really clings and dries out the surface. Also make sure your air fryer basket is fully preheated, I run mine empty for 5 minutes first and that alone cut down on sticking big time.

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