Crunchy Air Fryer Tofu Nuggets
A delicious way to eat crispy tofu! With a panko crust for the ultimate in crunch. Make a batch and serve with your favourite dipping sauces.
Servings: 2
Calories: 312kcal
Equipment
Ingredients
For the Tofu
- 300 g extra firm tofu 1 standard packet (usually) Make sure this is the extra firm tofu, NOT silken tofu that also says extra firm.
For the crispy batter
- 3 tablespoon potato starch
- 2 tablespoon water
- 1 teaspoon flakey sea salt
- 1 teaspoon white pepper
- 1 teaspoon chilli flakes
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
For the Panko Crust
- 80 g panko
- 1 teaspoon Nuetral Oil such as Sunflower
Instructions
- Prepare the tofu by slicing it then patting it dry. If it is not the extra firm variety, lay it between two clean tea towels for half an hour with something heavy on top.300 g extra firm tofu
- If you want a meatier texture, you can also pre-freeze the tofu, then squeeze out the water, before the next step.
- Tear or chop the tofu in to 3cm/1 ½ pieces that are vaguely nugget shaped.
Make the Potato Starch Batter
- Whisk together the potato starch, water, white pepper, smoked paprika, oregano, chilli flakes and any other spices.3 tablespoon potato starch, 2 tablespoon water, 1 teaspoon flakey sea salt, 1 teaspoon white pepper, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1 teaspoon smoked paprika
- Dredge the tofu nuggets in the potato starch batter, making sure they are completely covered.
Make the Panko Crust
- Scrunch the oil into the panko bread crumbs. This ensures an even crispy coating when fried.80 g panko, 1 teaspoon Nuetral Oil such as Sunflower
Cook the Tofu Nuggets
- Put the nuggets into an air fryer basket and cook at 180℃/256℉ for 10-15 minutes. Check after 10 minutes. The nuggets are ready when crispy and golden.
- Serve sprinkled with a little salt and your favourite dipping sauces.
Notes
Storage
This recipe can be made ahead of time and added to lunch boxes or as part of a nourish bowl. The tofu loses it's crispyness after a while, but it does absorb some of the flavours of the miso sauce. Store for 4-5 days in the fridge.
You can also reheat this recipe, just pop it in a pan and warm through
Substitutions
- Corn Starch- I think potato starch is superior in terms of how crispy it makes the food, however you can use corn starch instead if that is what you have available.
- Soy Free- Pumfu or Chickpea tofu- choose chickpea tofu or Pumpkin seed tofu in place of the tofu.
- Tempeh- Cubes of tempeh would work well in place of the crispy tofu.
- Oven-Bake- Treat the tofu in the same way as air fried. Place onto a lined baking sheet and bake the tofu at 180c/350F for 20 minutes, or until crispy on the outside.
- Pan Fry- Coat the tofu cubes in the batter and panko. Then generously oil a non-stick pan. Pan fry the tofu until it is crispy, tossing it to ensure it gets completely cooked. You might need to do this in batches for the optimal result. Once cooked, remove the oil, wipe the pan and cook the sauce, tossing the tofu into the sauce.
Nutrition
Calories: 312kcal | Carbohydrates: 44g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1575mg | Potassium: 485mg | Fiber: 4g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 5mg