Made air-fried tofu last night that came out crispy and delish.
Truth be told, I’ve made tofu, like, a bagillion times before. But it never turned out quite like this.
The secret *drum roll, please* was partly in the cornstarch that I tossed it in, before letting the pieces air-fry.
Did you know, incidentally, that the phytoestrogens found in tofu act as a weak estrogen and may help with relief of some of our less-pleasant menopausal symptoms (during menopause, a woman’s estrogen stores are depleted)?
You heard that right.
Not sure exactly where I heard, or read this, but learned a ton in an amazing lecture (of the recent virtual Lifestyle Medicine conference held by SoMeDocs), by Dr. Akil Palanisamy, MD, called Evidence-Based 5-Step Tiger Protocol for Autoimmune Disease, which you can look through here.
You should always, of course, consult with your own physician before taking the advice of a random blogger on the internet. Yep, I’m talking ’bout me.
Another secret was in the way I cut it up.
“Tore” would be a better term.
I literally just ripped chunks off with my fingers, rather than my usual type-A cutting the tofu block into evenly spaced cubes.
Feel free to release your pent-up energy into the tearing process.
Incidentally, for this recipe, I ran out of fresh ginger when preparing the coating, so I used pickled ginger (like the kind you get on the side of sushi) instead. Chopped it up really fine and just added it in.
I’d love to hear from the seasoned chefs among you: good substitute? Bad? Am assuming the pickled nature of it changes the overall essence of the dish.
The whole concoction was really incredible for lunch today, too, paired with sliced cucumbers and roasted cashews.
Here’s the how-to.
block of tofu (around 400 grams)
1 1/2 tbsp cornstarch (key ingredient giving this It’s crispiness!)
2 tsp sesame oil
3 tbsp honey
3 tbsp soy sauce
2 tbsp rice wine vinegar
1-2 tbsp sriracha (depending how hot you like things, though keep in mind that the honey offsets the spice)
2 cloves of minced garlic
1 inch grated ginger
black-and-white, sesame seeds
Press the tofu block to let out the excess liquid (you can purchase a tofu press here.). Or if you don’t have time, squeeze some out using paper towels. Rip the tofu into bite sized chunks. Put in bowl and toss with the sesame oil and cornstarch. Air fry in 400 degrees for 11 minutes.
Whisk together the sauce ingredients and warm in a pan, over medium heat, until bubbling. Add in air fried tofu and mix together, cooking for another 1-2 minutes, until fully coated.
Off the heat, add in sesame seeds, evenly.