Exploding Tofu
Exploding Tofu
Ingredients
For the Exploding Tofu
- 2 blocks firm or extra-firm tofu, 14-ounce each, pressed and cut into 1-inch cubes
- 1 tablespoon baking soda
- 4 cups hot water, just off the boil
For the Umami Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili oil, or more, to taste
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 2 green onions, thinly sliced, white and green parts separated
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a medium bowl, combine the hot water and baking soda. Stir until the baking soda is completely dissolved.
⏱️ 2 min
- 2
Carefully add the cubed tofu to the baking soda solution, ensuring it is fully submerged. Let the tofu soak for 15 minutes. This process helps to create the unique texture.
⏱️ 15 min
- 3
While the tofu soaks, prepare the umami sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, grated ginger, brown sugar, red pepper flakes, and the white parts of the sliced green onions. Set aside.
⏱️ 5 min
- 4
Preheat your air fryer to 400°F (200°C).
⏱️ 3 min•🌡️ 400
- 5
Drain the tofu well from the baking soda solution. Pat the tofu cubes very dry with paper towels to ensure maximum crispiness.
⏱️ 3 min
- 6
Arrange the dried tofu cubes in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min
- 7
Air fry the tofu for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy on the outside. The tofu should puff up and develop a crispy shell.
⏱️ 20 min•🌡️ 400
- 8
Once air-fried, transfer the crispy tofu to a serving dish. Pour the prepared umami sauce generously over the hot tofu.
⏱️ 2 min - 9
Garnish with the chopped fresh cilantro and the green parts of the sliced green onions. Serve immediately and enjoy the 'exploding' texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Exploding Tofu
For the Exploding Tofu
- 2 blocks firm or extra-firm tofu, 14-ounce each, pressed and cut into 1-inch cubes
- 1 tablespoon baking soda
- 4 cups hot water, just off the boil
For the Umami Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili oil, or more, to taste
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 2 green onions, thinly sliced, white and green parts separated
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a medium bowl, combine the hot water and baking soda. Stir until the baking soda is completely dissolved.
⏱️ 2 min - 2
Carefully add the cubed tofu to the baking soda solution, ensuring it is fully submerged. Let the tofu soak for 15 minutes. This process helps to create the unique texture.
⏱️ 15 min - 3
While the tofu soaks, prepare the umami sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, grated ginger, brown sugar, red pepper flakes, and the white parts of the sliced green onions. Set aside.
⏱️ 5 min - 4
Preheat your air fryer to 400°F (200°C).
⏱️ 3 min•🌡️ 400 - 5
Drain the tofu well from the baking soda solution. Pat the tofu cubes very dry with paper towels to ensure maximum crispiness.
⏱️ 3 min - 6
Arrange the dried tofu cubes in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min - 7
Air fry the tofu for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy on the outside. The tofu should puff up and develop a crispy shell.
⏱️ 20 min•🌡️ 400 - 8
Once air-fried, transfer the crispy tofu to a serving dish. Pour the prepared umami sauce generously over the hot tofu.
⏱️ 2 min - 9
Garnish with the chopped fresh cilantro and the green parts of the sliced green onions. Serve immediately and enjoy the 'exploding' texture.
⏱️ 1 min