Feel free to substitute firm tofu with Indian paneer.
Marination: Light Soy Sauce, Schezwan or Chilli Sauce, Ginger Garlic Paste
Coating ‘A’: Rice Flour, Corn Starch, Salt, Black Pepper, Cold Water
Coating ‘B’: Panko Bread Crumbs, Red Chilli Powder or Paprika, Garlic Powder, Onion Powder
Coating ‘C’: Black and White Sesame Seeds
How To Make Crispy Tofu
Prepare Tofu: Press the tofu firmly with a towel to remove excess water or moisture. Stir to make a smooth, lump-free, spoon-dropping consistency batter.
Combine the flour, salt, pepper, and cold water. Add it to the salads, stew, or Asian curries.
You can quickly toss it in a stir-fry glaze or Asian sauce like my tofu stir-fry recipe to make a hearty main course dish. Print Pin Prep Time: 20 minutes minutes Cook Time: 15 minutes minutes Total Time: 35 minutes minutes Servings: 4 Calories: 196 kcal Author: Hina Gujral Mixing Bowl
Air Fryer Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 200 gram firm tofu
▢ 1 tablespoon ginger garlic paste see recipe
▢ 1 tablespoon Schezwan sauce or chili sauce
▢ 1 tablespoon light soy sauce Ingredients For Coating A ▢ ¼ Cup rice flour chawal ka atta
▢ 2 tablespoon cornflour corn starch
▢ 1 teaspoon salt or to taste
▢ ¼ teaspoon black pepper powder
▢ ¼ Cup ice cold water Ingredients For Coating B ▢ 1 Cup panko bread crumbs
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon red chilli powder Ingredients For Coating C ▢ 1 tablespoon black sesame seeds
▢ 1 tablespoon white sesame seeds Instructions Prepare Tofu Press the tofu firmly with a towel to remove excess water or moisture. This is your Coating B.
Combine black and white sesame seeds in a bowl. Air fry for 15 minutes, turning them halfway through the cooking time.
Crispy Tofu is ready to serve.
