This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. If cut into cubes it won’t take quite that long either. If you want to just warm up your leftover tofu you can put it into the oven at 325 degrees F for about 10 minutes. Keeping any longer will change and break down the consistency. Store in the fridge for up to 4 days and use at that time. If you just want to cook half put the other piece in a container with some cold water. Once you press the water out you’ll need to eat it that day. If you have a bunch then only prepare what you’re going to cook. I do not recommend after 6 minutes shaking the basket as they may break apart, just flip each one over. Packed with protein they have tons of flavor with this Asian style sauce. OMG so delicious right? My mouth is watering right now and I have to make these babies again soon. Garnish with sesame seeds and green onions or chives.įor a fun finger food meal, serve these with meatballs in air fryer and tater tots. Take out when they’re as crispy as you’d like them to be (may cook up to 15 minutes total for extra crispy) Set time to 12 minutes, at minute 6 flip each piece over. Spray inside of basket and place pieces inside in a single layer. Preheat air fryer to 380 degrees F for 5 minutes. Leave for 5-10 minutes so it can soak up the sauce. In a bowl mix together your marinade ingredients and pour on top of your tofu bites. You want to remove as much moisture as possible with this step.Ĭut into 1″ tofu cubes and put into a shallow dish. Wrap the tofu block in a light cheesecloth or a few paper towels that have been folded together. Here’s a quick rundown but there is a printable recipe card with all the ingredients necessary at the bottom of this post you should refer to.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |