Air fryer ideas

[Anonymous]

What have you had success air frying? I have a very nice toaster oven that has an air fryer function (so it’s probably not the best air fryer in the world but it seems to do a good job with tofu and make it nice and crispy) and I’m ready to move on to other things. What’s tasty?

[Anonymous]

We have the ninja foodi toaster oven with air fryer and it makes the best salmon on the air roast setting. Perfectly crispy skin and it stays moist.

[Anonymous]

I haven’t had mine for long, but here’s what’s worked so far:

Fries - both frozen & homemade, so good in the air fryer!

Breakfast sausage - perfectly cooked, way less greasy than on the stove

Pizza, naan pizza, etc. - crispy edge, nicely heated through

Frozen foods - chicken tenders/nuggets, pizza rolls, fish sticks, toaster strudel, etc. all cooked very evenly with perfect crisp

[Anonymous]

It’s perfect for roasting veggies. Broccoli and cauliflower. We use it to cook steaks, chicken breasts, hamburgers too.

[Anonymous]

How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza.

[Anonymous]

Anonymous wrote:How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza.

NO, but I use firm and coat with potato starch and a little olive oil and starch. I air fry for 8-10 minutes at 400. Sometimes I crumble the tofu first—makes a fantastic salad topping.

[Anonymous]

Pretty much anything from the freezer section that would benefit from a crispy exterior (egg rolls, nuggets, fries, potstickers, chicken wings)

[Anonymous]

Which air fryer do you all like?

[Anonymous]

Anonymous wrote:Which air fryer do you all like?

I have the Cosori 5.8 qt. I like it a lot. No problems so far. I bought some accessories for it, but haven’t used many yet.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Which air fryer do you all like?

I have the Cosori 5.8 qt. I like it a lot. No problems so far. I bought some accessories for it, but haven’t used many yet.

This is the one I have too, and I love it. Works much better than the convection feature on my oven or the toaster oven air fryer setups I’ve tried.

[Anonymous]

Anonymous wrote:

Anonymous wrote:How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza.

NO, but I use firm and coat with potato starch and a little olive oil and starch. I air fry for 8-10 minutes at 400. Sometimes I crumble the tofu first—makes a fantastic salad topping.

Thanks! I need to look up potato starch since I have never used that. I do have corn starch. So I'm thinking I cut into cubes, coat with the starch and then toss with a bit of olive oil?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza.

NO, but I use firm and coat with potato starch and a little olive oil and starch. I air fry for 8-10 minutes at 400. Sometimes I crumble the tofu first—makes a fantastic salad topping.

Thanks! I need to look up potato starch since I have never used that. I do have corn starch. So I'm thinking I cut into cubes, coat with the starch and then toss with a bit of olive oil?

Yes, and corn starch or flour will work just fine for this, but potato starch is unbeatable for crispness. In my earlier post I meant to say that I toss with the oil, starch and a little salt, but you can add other flavorings like paprika or garlic powder at this stage too. If you like, you can an toss in a glaze once cooked like the ones used for Korean fried chicken, and the tofu bites will stay crispy. I’m not a vegetarian, but I’m obsessed with crispy tofu since I got my air fryer.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza.

NO, but I use firm and coat with potato starch and a little olive oil and starch. I air fry for 8-10 minutes at 400. Sometimes I crumble the tofu first—makes a fantastic salad topping.

Thanks! I need to look up potato starch since I have never used that. I do have corn starch. So I'm thinking I cut into cubes, coat with the starch and then toss with a bit of olive oil?

Yes, and corn starch or flour will work just fine for this, but potato starch is unbeatable for crispness. In my earlier post I meant to say that I toss with the oil, starch and a little salt, but you can add other flavorings like paprika or garlic powder at this stage too. If you like, you can an toss in a glaze once cooked like the ones used for Korean fried chicken, and the tofu bites will stay crispy. I’m not a vegetarian, but I’m obsessed with crispy tofu since I got my air fryer.

Thank you! I'm going to try all of this.
I'm also obsessed with crispy tofu, usually obtained at our thai place (spicy thai basil, penang tofu, etc.) but would LOVE to make it at home. The thai place cuts it into triangles, so I'm going to try different shapes as well!