This experiment turned out great! I remember doing some tofu cooking experiments years ago. One of them involved freezing the tofu to dry it out. This was supposed to help it get a texture closer to meat. I don't remember if I liked that recipe or not. But I remember the first step was to press the tofu down to get out as much liquid as possible. I did that for this recipe. I wasn't necessarily trying to get a meat texture, but I wanted to make the tofu firmer to withstand what I was about to put it through.
Tofu is pretty bland and will take on any kind of flavor you add to it. The curry powder added just a light curry flavor. In retrospect, I would've preferred the curry flavor as a sauce added after air frying. Regardless, this was still delicious. So that idea is another experiment that I'll try next time.
If you want to try this, here's the recipe.
- 1 block tofu
- 2 eggs
- 1 Tablespoon curry powder
- sprinkle of dried parsley
- Panko (Japanese breadcrumbs)
- Avocado oil spray
- Open and drain tofu.
- Cut block of tofu evenly into four rectangles.
- Lay paper towels on a baking pan.
- Spread tofu rectangles onto paper towels.
- Cover tofu with another layer of paper towels.
- Add another pan onto the paper towel-covered tofu.
- Add something on top to weigh it down and help the liquid get squeezed out of the tofu. (I used a bottle of olive oil and left it for about ten minutes)
- Remove weight and paper towels.
- Beat eggs.
- Add curry powder and dried parsley to eggs and beat again to combine.
- Pour panko into a separate bowl.
- Dip pieces of tofu into egg mix, then panko, and repeat, coating all sides.
- Spray all sides of panko-coated tofu with avocado oil.
- Air fry for 15 minutes at 400 degrees.
IG post of this video: Air Fried Panko Curry Tofu (sped up for IG)
YouTube post of this video: Air Fried Panko Curry Tofu (regular speed, full video)