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Update: My neighbor in apartment 4B showed me how to make crispy tofu in the air fryer without any oil at all.
She just pressed the block for 30 minutes, cubed it, tossed it with cornstarch and a little soy sauce, and it came out perfect after 15 minutes at 400 degrees, which is a total game-changer for my weekly meal prep.
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susanm5615d ago
@milessmith wait that chicken thing sounds AWFUL. I just assumed the cornstarch trick worked for any protein but apparently not. I gotta ask... did she use a specific brand or maybe the soy sauce was the difference? Dried soy sauce vs liquid maybe? Because I tried it with tofu last week and it was amazing, but now you got me scared to try chicken. The texture thing you described reminds me of that weird coating some frozen chicken nuggets get, like a shell that slides right off in one piece. Totally ruins the whole eating experience.
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hunt.nora22d ago
Did you ask her if the cornstarch makes a big mess in the air fryer basket?
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milessmith22d ago
You know, the cornstarch mess is one thing, but I'm more worried about the texture. I tried it once and it made the chicken skin weirdly tough, almost like paper. It got super crispy but not in a good way, more like a brittle shell that pulls off the meat. I'd rather just pat the chicken dry really well and let the air fryer do its thing.
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