Directions
- 1Bring a pot of water to a boil and add the salt.
- 2Gently add the whole block of tofu and boil for 5 minutes.
- 3Let the tofu cool a bit until touchable.
- 4Tear into irregular bite-sized chunks.
- 5In a bowl, toss the tofu with potato starch, chili powder, and salt.
- 6Drizzle with oil and toss again until evenly coated.
- 7Air fry at 200°C (390°F) for 10 minutes, or until golden and crispy.
- 8Mix gochujang, soy sauce, maple syrup, and rice vinegar in a bowl until smooth.
- 9Add the hot crispy tofu to the sauce and toss quickly to coat.
- 10Top with sesame seeds and spring onion.
- 11Serve fresh!
Ingredients
- 1 block tofu
- 1 tbsp salt
- 2 tbsp potato starch
- 1 tsp ground chili powder
- 0.25 tsp salt
- 1 tbsp oil
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- sesame seeds
- chopped spring onion
Equipment
potbowlair fryer
Tips
- Boil tofu in salted water to improve texture and season from the inside out.
- Tear tofu into irregular chunks for more surface area, resulting in more crunch and better sauce absorption.
- Coat tofu in potato starch for a crispy, golden shell when air-fried.
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