just press the firm tofu into the panko, arrange it carefully in the air fryer and drizzle it with sesame oil and cook for 8 minutes at 400°. this is one of my favorite foods.
Awesome, I’m definitely trying this.
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Looks delicious! I would at least eat 4 times of what’s in your picture.
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Looks most excellent!
Party on!
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How do you keep the panko from being blown off in the air fryer? I use the air fryer a lot but usually go back to traditional deep frying when I use panko.
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I’ve hated tofu every one of the few times I’ve tried to prepare it. Undoubtedly because I’m doing something wrong. And it’s just OK when I have it at a restaurant. But this looks and sounds pretty good and straightforward. I’ll give it a shot!
I hate it when absolutely nothing is done to it. Like just plopping a square of it fresh out of a store bought package in some soup, like how I was introduced to it.
But when actually prepared in some way, even iust as simple as dredging it in flour and egg and then deep frying it, it’s really good.
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So for an idiot who likes tofu when going to a Mongolian bbq because they are sauce sponges but never cooked with it, is the pressing it for getting the water out?
And is there a problem with going over the 30 minutes, like does it cause issues overpressing? I ask because the 30 minute wait time is something that’ll drive me up the wall when I decide to cook, but could set this up before I go get a shower when getting home from work.
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PSA: Don’t forget to properly blanch the tofu first, instead of pressing it between paper towels (like a damn whiteboy), please. 🤓🤌🏼
Wow. I’ve been vegan or vegetarian for decades and I’ve never heard of blanching tofu. Gonna have to try that tonight!
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We have done the freezing before. Take the whole block, drain it, freeze it, thaw it in the fridge, press dry again. The downside is it takes days to do this step, but it changes the texture to something very close to chicken nuggets lol. We typically cut it into fingers or big cubes and toss in corn starch before air frying/deep frying.
Dumb question:
Not sure I understand the point of drizzling the oil at the end. Would it not work to gently coat the tofu and then press into the bread crumbs? Wouldn’t drizzling at the end leave you with some spots that are oily and some that aren’t?
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How had I not thought of using sesame oil this way?
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Good to know!
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The effort/reward ratio on this looks out of this world
That sounds good AF
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Ooh this looks delicious I am definitely going to make this after my next grocery trip!!
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