Crispy Air Fryer Tofu Bites
Crispy, golden and flavorful tofu cooked quickly in the air fryer. Perfect as an appetizer or side dish.
Steps
- 1
Press the tofu for 30 minutes to remove excess liquid, then cut into 2 cm cubes.
- 2
In a bowl, mix the tofu with soy sauce, sesame oil, garlic powder and ginger powder.
- 3
Sprinkle cornstarch over the tofu and gently toss until each cube is evenly coated.
- 4
Preheat the air fryer to 200°C (400°F).
- 5
Place the tofu cubes in the air fryer basket in a single layer and cook for 15 minutes, shaking the basket halfway through.
- 6
Once golden and crispy, remove from the air fryer and sprinkle with chopped green onions and sesame seeds.
Shopping list
400g firm tofu, 2 tbsp cornstarch, 1 tbsp olive oil, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp garlic powder, 1/2 tsp ginger powder, 2 green onions, 1 tsp sesame seeds
Recipe story
Tofu was invented in ancient China during the Han dynasty (around 200 BC), according to legend, by a cook who accidentally added nigari (magnesium salt) to soy milk. Since then, tofu has become a staple in Asian cuisine, prized for its versatility. In Japan, tofu is often fried to achieve a crispy texture, and this modern recipe uses an air fryer to reduce oil while maintaining a golden crust. Originating from Chinese cuisine, this preparation method has been adapted worldwide.
Ingredient Secrets
Ginger
Ginger, known since antiquity, was one of the first spices brought along the Silk Road, so precious that a kilogram of ginger was worth a sheep in medieval Europe.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Sesame
In Assyrian mythology, the gods drank sesame wine on the night before the creation of the world, and in ancient Rome, sesame seeds were sprinkled on soldiers' bread to give them strength. In the Middle Ages, sesame was considered a magical food capable of boosting vitality. Today, it is valued for its oil rich in essential fatty acids.
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