just press the firm tofu into the panko, arrange it carefully in the air fryer and drizzle it with sesame oil and cook for 8 minutes at 400°. this is one of my favorite foods.
just press the firm tofu into the panko, arrange it carefully in the air fryer and drizzle it with sesame oil and cook for 8 minutes at 400°. this is one of my favorite foods.
So for an idiot who likes tofu when going to a Mongolian bbq because they are sauce sponges but never cooked with it, is the pressing it for getting the water out?
And is there a problem with going over the 30 minutes, like does it cause issues overpressing? I ask because the 30 minute wait time is something that’ll drive me up the wall when I decide to cook, but could set this up before I go get a shower when getting home from work.
Yes, the pressing removes the water. I press tofu essentially every time I use it.
No problem at all going over 30, that’s just my minimum time. You want to have enough weight to squish the water out but not so much that the brick crumbles. You can slice it lengthwise before pressing to help avoid this, or prep multiple blocks at once. You can also press it and then put it in the fridge, in a container or wrapped in plastic. It should keep for at least a day in that form.