Air-Fryer Tofu and Mushrooms

Steps

How to make it

Prep 9 min · Cook 14 min

1. Cut firm tofu (1 block) into about 2 cm cubes; stack with paper towels underneath and a weight on top for 5–10 minutes to press out water, then pat dry. Wipe mushrooms (160 g) clean and tear into bite-size pieces; mince garlic (2 cloves).
2. In a large bowl, toss tofu, mushrooms, garlic, soy sauce (1.5 tsp), olive oil (1 tbsp), and a pinch of salt; rest 5 minutes so seasoning soaks in.
3. Preheat air fryer to 190°C for 3 minutes.
4. Spread ingredients in the basket in one layer as much as possible so tofu and mushrooms both contact hot air.
5. Air-fry at 190°C for 7 minutes; open and toss once to prevent sticking on the bottom.
6. Air-fry 5–7 minutes more until tofu is golden and mushrooms are slightly shrunk but still juicy.
7. Press tofu lightly—it should be crisp outside and tender inside. Adjust salt to taste and serve hot.

Tips & storage

Make it easier

• Wet tofu browns poorly, so pressing and drying it is the key step.
• Pat ingredients dry and arrange them in a single layer with room for airflow so they brown evenly.

Refrigerate 1 day; re-crisp in air fryer 3 minutes.

Substitutions

Optional add-ins