Air Fryer Tofu Nuggets Recipe - Build Your Bite (2024)

FAQs

Why is my tofu not crispy air fryer? ›

First, too much water. If you don't press the water out of your tofu, it can easily become soggy. Second, temperature. Cooking your tofu at a low temperature won't allow it to crisp properly.

If you want to make the crispiest, crunchiest air fryer tofu possible, I recommend pressing your tofu before you cook it. This step adds some extra time to this recipe, but it's totally worth it. Pressing the excess water out of the tofu helps it cook up extra-firm and crisp.

Put the tofu pieces into the air-fryer, well-spaced. Cook for 15 mins, shaking every 5 mins, until golden and very crisp.

Heat the air-fryer to 200C, then cook the chicken nuggets in a single layer (you may need to do this in batches) for 10-12 mins until cooked through and golden brown. Serve with ketchup, if you like.

Fried tofu is high in protein and lower in saturated fat than most meat. However, it is high in calories and typically fried in omega-6 rich vegetable oil. Since the Western diet already has too much omega-6, fried tofu could increase inflammation. Air-fried tofu is the healthiest kind of fried tofu.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Place tofu pieces in one layer in the basket of your air fryer. You might need to work in batches. Air-fry at 390 degrees F (200 degrees C) for 6 minutes. Turn tofu pieces over and air-fry until crispy, about 6 more minutes.

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Can I put tin foil in an air fryer? ›

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Air fry at 350˚F for 6 minutes. Then, flip all the nuggets and fry for another 5-6 minutes. Chicken nuggets are done when the breading is golden brown and they reach an internal temperature of at least 165˚F in the thickest part of the nugget.

The Best Air Fryers

It's also best to give most smaller foods (such as cauliflower florets, french fries, or chicken nuggets) a good shake or toss in the middle of the cooking cycle to expose new parts of the food to the heating element.

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

Why did chips not brown in the air oven fryer? The most common reasons would be moisture or wrong temperature. Potatoes contain a lot of moisture so you should dry the chips with paper towel before cooking. Also, if the temperature you're cooking at is too low, this could cause the chips to look a little pale.

If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches. When I use 2 russet potatoes, I cook 3 batches of fries.

If these pieces are too large, they won't cook through by the time the zucchini and peppers are tender. Don't crowd the air fryer basket. The #1 rule of air frying! In order for the vegetables to become caramelized and crisp, the hot air must be able to contact them on all sides.