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Cooking 101
Tofu crisps up perfectly in the air fryer and ginger miso chili crisp is a spicy, umami-packed topping for a side dish that steals the show.
Chef Tip: To press the tofu, place the block on a folded sheet of paper towel and top it with another sheet of paper towel. Place something heavy on top (like a skillet) and let rest for 30 minutes to remove some of the moisture.
1 lb. block of extra firm tofu, pressed for 30 minutes then cut into 1” cubes
½ tbsp. light soy sauce
½ teaspoon sesame oil or any oil
1 Tbsp spicy chili crisp
½ bunch scallions, chopped
Black sesame seeds
In a medium size bowl toss the pressed and cubed tofu in the soy sauce and coat it well with the sesame oil.
Place the tofu in your air fryer in a single row (ensuring it is evenly spaced out in a single layer). Set your air fryer to 400°F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.
Meanwhile, mix ½ a pouch of the Gingery Miso sauce with the chili crisp, and as soon as the tofu is ready and crispy, toss the tofu in the prepared sauce. Garnish with scallions and sesame seeds and serve immediately.
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Edamame Green Goddess sauce.
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