Honestly, trying to get crispy air fryer tofu that wasn't a soggy mess took me like 8 attempts over two months

3 comments

3 Comments

My first batch looked like sad little sponges. I had to learn the hard way that pressing the water out is not a suggestion, it's a law. My kitchen counter was basically a tofu press graveyard of failed methods. Did you also go through a phase of using every heavy book in your house?

iris92716d ago

My old copy of "The Joy of Cooking" still has a permanent warp from my heavy book phase. I actually cracked a cutting board once by stacking too many cast iron pans on top of a tofu block. The real game changer for me was finding a specific brand of super firm tofu that needs almost no pressing at all. It felt like cheating after all those years of kitchen counter experiments.

jade51716d ago

What brand is this magic tofu, asking for a friend?