Crispy Tofu in the Ninja Crispi

The trick to getting truly crispy tofu cubes on the outside, without deep-frying, lies in a light coating of cornflour and the effectiveness of the hot airflow. This preparation is a great alternative to the deep fryer to spruce up your salads or meal bowls. The 1.4 L container is sized for two portions.

I avoided tofu for a long time, as it was often too soft for my liking, until I tried the Air Fry approach in my Crispi. Pressing, a light dusting of cornflour, and a little neutral oil transform this plant-based protein. It has become my go-to for my Sunday meal prep, resulting in golden and light cubes.

Crispy Tofu in the Ninja Crispi

Recipe by Marion LundCourse: Main courseCuisine: AsianDifficulty: Easy

Servings

2

people

Prep

15

minutes

Cook

12

minutes

Total time

27

minutes

Extra-firm tofu cubes coated in cornflour and golden-browned using the Air Fry mode.

Ingredients

• 280 g extra-firm tofu

• 1 tbsp soy sauce

• 1 tbsp neutral oil

• 1.5 tbsp cornflour

• 1 pinch black pepper

• 0.5 tsp garlic powder

Instructions

• Press the tofu for 10 minutes to remove excess water, then cut it into 2 cm cubes. The tofu should be firm and no longer release water when pressed.
• In a bowl, mix the cubes with the soy sauce and oil. Sprinkle with the cornflour, garlic powder, and pepper, then toss gently to coat each cube. You are looking for a thin, white, sticky film.
• Place the crisper plate at the bottom of the 1.4 L container of the Crispi and arrange the tofu cubes, avoiding overcrowding them. Place the PowerPod on top.
• Select the Air Fry mode, set the time for 10 to 12 minutes and press START. You can see the edges starting to brown through the glass.
• Halfway through cooking (about 6 minutes), lift the PowerPod and toss the cubes using silicone-tipped tongs. Replace the PowerPod and press START. The cubes will come off the plate easily.
• At the end of the cooking time, remove the golden cubes and serve immediately or incorporate them into your dish. The edges of the cubes will be golden and firm to the touch.

For 4 people (3.8 L container)

For 560 g of tofu (3.8 L container), double the ingredients (including 2 tbsp of oil) and place the adapter. Set to 10 to 14 minutes in Air Fry, turning the tofu halfway through cooking.

The importance of format and airflow

The intense airflow hardens the thin film of cornflour. This result is achieved with the Air Fry function, which sears the plant-based protein evenly over its entire surface. The 1.4 L glass container is suitable for 280 grams of tofu, ensuring that the cubes do not pile up and receive heat from above.

The crisper plate placed at the bottom of the container allows air to circulate under the cubes. Adjust the time according to your model:

• Basic Crispi: Air Fry for 10 to 12 minutes in the 1.4 L container, with the plate.
• 3.8 L container: 10 to 14 minutes for a double quantity (560 g), with plate and adapter.
• Crispi Pro and Pro 5 modes: Air Fry at 200 °C, 10 to 12 minutes for 500 g in the 2.3 L container, 14 to 16 minutes for 750 g in the 5.7 L container, tossing 2 to 3 times.
• DualZone: Air Fry at 200 °C, 10 to 14 minutes for 2 × 280 g (2 tbsp of oil) per 3.8 L container, tossing halfway through cooking; pull the container out to check the colour from 10 minutes.

The firm crust rather than soft texture

The goal is to create a firm crust. During the cycle, monitor the colouring: the edges of the cubes will turn white under the effect of the cornflour before taking on a golden hue.

Tossing halfway through cooking changes everything. Lifting the PowerPod pauses the unit. Shake the container firmly or manipulate the pieces to detach the cubes without crushing them, ensuring even colouring on all sides. Replace the PowerPod and press START.

The common mistake is to add a thick, sweet, or teriyaki-style sauce before cooking. Always do a dry coating with the cornflour with just a little soy sauce and oil. Accompanying sauces should only be added after cooking in a separate bowl; otherwise, the tofu will become rubbery and the marinade will burn.

Meal prep: the art of cooling and reheating

This dish is perfect for portioning at the start of the week. The essential point is to let the tofu cubes cool completely in the open air before closing the storage lid. Enclosing food while it is still warm creates condensation that softens the crust. These cubes can be kept in the refrigerator for up to three days in their container.

Tofu will naturally soften over time in the cold. Reheat in Recrisp mode, crisper plate in place, for 5 to 12 minutes until piping hot: it gets its crispiness back.

It is possible to cook and store in the same glass container. For a complete meal, combine these golden cubes with rice or roasted vegetables. If you are preparing a salad, wait until the last moment to add the salad dressing to the tofu.

And you, what dish do you like to add your tofu cubes to?

Frequently asked questions

Can I use silken tofu?

No, silken tofu contains far too much water and will crumble. You must use firm or extra-firm tofu.

Should I cook with or without the plate?

Always use the crisper plate. It allows the hot air to circulate under the tofu cubes.

Can I freeze the tofu before cooking?

Yes, freezing and then thawing firm tofu changes its texture, making it spongier. It will absorb marinade better and get even crispier after being pressed.

Can I cook the cubes directly without cornflour?

You will get firm cubes but not the characteristic crust. The thin layer of cornflour is the element that hardens under intense heat to imitate frying.