Directions
- 1Boil tofu in salted water for 5 minutes.
- 2Tear the cooled tofu into irregular bite-sized chunks to create more surface area.
- 3Coat the tofu with potato starch, chili powder, and salt. Drizzle with oil and toss until evenly coated.
- 4Air fry at 200°C (390°F) for 10 minutes, or until golden and crispy.
- 5Mix gochujang, soy sauce, maple syrup, and rice vinegar in a bowl until smooth.
- 6Add the hot crispy tofu to the sauce and toss quickly to coat.
- 7Top with sesame seeds and spring onion.
Ingredients
- 500 g tofu
- 1 tbsp salt (for boiling water)
- 2 tbsp potato starch
- 1 tsp ground chili powder
- 0.25 tsp salt
- 1 tbsp oil
- 1 tbsp gochujang (or sriracha / sambal)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- sesame seeds
- chopped spring onion
Equipment
potbowlair fryer
Tips
- Boiling tofu in salted water improves texture and seasons it from the inside out.
- Tearing tofu into chunks increases surface area for more crunch and better sauce absorption.
- Coating tofu in potato starch forms a crispy, golden shell when air-fried.
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