Mongolian Tofu
I often say the sole reason that I bought an air fryer was for tofu. If you, too, struggle to achieve just the right texture, this recipe will make you a believer in the power of the air fryer. The result is a crispy exterior and meaty interior, and it’s divine served simply over brown rice or udon noodles.
(From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.)
Ingredients
- 1 14-ounce package extra-firm tofu frozen, thawed, drained, and pressed
- 1 teaspoon sesame oil optional
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 teaspoons ground ginger divided
- 2 teaspoons cornstarch or potato starch
- 1 teaspoon chickpea flour or brown rice flour
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/8 cup sugar
- 3 cloves garlic minced
- 1/4 teaspoon ground ginger
Instructions
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Cut the block of tofu into 12 cubes and transfer them to an airtight container.
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In a small bowl, whisk together the oil, soy sauce, vinegar, and 1 teaspoon of the ginger. Pour the oil mixture over the cubed tofu, cover the container, and place in the refrigerator to marinate for at least 1 hour (ideally 8 hours).
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Drain the marinated tofu and transfer it to a medium bowl. In a small bowl, combine the cornstarch, chickpea flour, and the remaining 1 teaspoon ginger. Sprinkle the cornstarch mixture over the drained tofu and gently toss with tongs, coating all the pieces of tofu.
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Transfer the tofu to the air fryer. Cook at 350°F for 20 minutes. Shake at 10 minutes.
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While the tofu is cooking in the air fryer, combine the soy sauce, water, sugar, garlic, and ginger in a saucepan over medium-high heat. Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer, stirring occasionally.
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When the tofu is done, transfer it to the saucepan, gently folding the tofu into the sauce until all the cubes are coated. Cover and simmer on low for about 5 minutes (or until the tofu has absorbed the sauce).
Recipe Notes
No oil option: omit the sesame oil
Let's Talk Tofu
These three simple tofu techniques deliver consistently good results.
- Freeze First. To give tofu a chewy texture, freeze your water-packed tofu before using it. Just toss it in the freezer, still in the package, until you’re ready to use it. Before you plant to cook with it, thaw it overnight in the refrigerator. Drain and press the tofu (see here) and transfer it to an airtight container. I prefer a rectangle container, just a bit larger than the block of tofu (such as the TofuXpress pressing device).
- Marvelous Marinades. Marinades almost always include a liquid (vegetable oil or vegetable broth), an acid (any kind of vinegar, tomato sauce, or fresh lemon, lime, or orange juice), and a variety of spices (choose spices that match the flavor profile for the meal: Indian, Mexican, Italian, Moroccan, and so on).
- Patience Pays Off. Pour that marinade over the pressed tofu, cover the container, and place it in the refrigerator ideally for at least 1 hour (although 8 hours is ideal).
Tips from The Vegan Air Fryer, by JL Fields.
