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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]How do you crisp your tofu? Do you buy the firm?

Love ours for reheating pizza. [/quote]
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. [/quote]

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?[/quote]
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.  [/quote]

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!

[img]https://thumbs.gfycat.com/GraveMessyGnat-size_restricted.gif[/img][/quote]

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