Why did my tofu cubes burn?

I've found that there's a fine line between perfectly golden brown and carbon. That transition can happen in the span of a minute or two. So I make sure to open the cooking basket every couple of minutes to check on the progress of my tofu. While the air fryer does a fairly good job of circulating the heated air around the food evenly, I also shake the basket from time to time so the exposed surfaces of the tofu shift around.

Why did my marinade get so watery after I added the tofu cubes?

If the marinade became watery and diluted, the tofu probably wasn't drained very well. Be sure to drain excess water and wrap in paper towels for a good 10 minutes before cutting and marinating. Some people use a tofu press to get rid of water. But I find that paper towels do the job perfectly well.

Is this recipe vegan?

Yes! 100% vegan as written. Although strict vegans will want to use unrefined sugar instead of white sugar.

Air Fryer Tofu with Teriyaki Sauce

Name: Air Fryer Tofu with Teriyaki Sauce
Prep time: PT-481071H44M27S
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 block extra firm tofu; 3 ½ tablespoons mirin; 2 tablespoons soy sauce; 1 teaspoon granulated sugar; 1 small garlic clove, grated (optional); 1 tablespoon cornstarch; 1 green onion, finely chopped; 1 extra tablespoon soy sauce, to drizzle (optional)

Description

Crunchy, tender teriyaki tofu cubes that taste just as good on their own as they do as part of a stir fry!

Ingredients

Scale

1 block extra firm tofu
3 1/2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 small garlic clove, grated (optional)
1 tablespoon cornstarch
1 green onion, finely chopped
1 extra tablespoon soy sauce, to drizzle (optional)

Tools needed: air fryer

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Instructions

Drain and wrap tofu in a paper towel. Leave for 10 minutes.
Slice tofu. Remove the paper towel and slice the tofu into bite size cubes, about 1 to 1 ½ inch squares.
Make the marinade. In a bowl, mix the mirin, soy sauce, sugar, and garlic. Keep stirring until the sugar has dissolved.
Marinate the tofu. Gently transfer the tofu cubes to a storage bag and add the teriyaki sauce. Seal the bag and gently move the marinade and tofu around, until all the cubes are coated evenly. Marinate for 25 minutes.
Dust with cornstarch. Take the tofu out of the bag and gently place the cubes in a bowl. Sprinkle or sift the cornstarch over the tofu and gently toss with your fingers until combined. I prefer sifting because it spreads the cornstarch around more evenly.
Air fry the tofu. Preheat the air fryer at 400° F. Spray the air fryer basket with a little cooking spray and add the tofu cubes to the air fryer. Leave a little space between each piece. Air fry at 400°F for 9 to 11 minutes. Open the air fryer and gently shake the tofu in the basket a few times so they don’t stick to the bottom, every 2 minutes or so. The tofu is ready when it’s golden brown.
Season, garnish and serve. Serve the tofu on a plate topped with chopped scallions and a drizzle of soy sauce.

Notes

Leftovers Fridge: Transfer the tofu to an airtight storage container and refrigerate for up to 3 days. Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Freeze until the tofu is hard/solid. Transfer the tofu cubes in an airtight storage bag and freeze for up to 3 months.

Nutrition

Serving Size: 2
Calories: 364
Sugar: 10.8g
Sodium: 435.4mg
Fat: 10.7g
Saturated Fat: 1.4g
Unsaturated Fat: 6.3g
Trans Fat: 0g
Carbohydrates: 42.1g
Fiber: 4.1g
Protein: 25.2g
Cholesterol: 0mg