Ingredients
Method
- Wrap the tofu in paper towels and place a weight on top (I like to use a stainless steel pot) to press out the excess moisture. Then, cut it into 1-inch cubes.
- In a medium bowl, combine Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, and cornstarch. Add the tofu pieces and coat them well. Let the tofu marinate for 10 minutes while you prep the vegetables.
- Preheat the air fryer to 400°F for 5 minutes. Lightly spray the bottom of the air fryer basket with oil. Arrange the tofu pieces in the basket, ensuring not to overcrowd them for a crispy texture. Lightly spray oil over the tofu.
- Cook at 400°F for 10 minutes. Once done, remove the air-fried tofu and set it aside.
- Heat oil in a medium pan. Add white scallions, ginger, garlic, and green chili, and sauté for 1-2 minutes until the garlic turns light golden and aromatic.
- Add the onions and peppers and sauté for another 2-3 minutes.
Notes
- Press your tofu thoroughly: I once skipped this step, and the tofu turned out soggy. Don't add water to the marinade if your tofu isn't adequately pressed.
- Don't overcrowd the air fryer basket: Cook the tofu in batches if necessary to ensure even crisping and a golden-brown finish.
- Storage: Leftover chilli tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to regain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the air fryer basket: Cook the tofu in batches if necessary to ensure even crisping and a golden-brown finish.
- Storage: Leftover chilli tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to regain crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.