Crispy Mapo Tofu Made with an Air Fryer
Utilizing Leftover Tofu! Super Simple Crispy Mapo Tofu Recipe Made in an Air Fryer
Do you have leftover tofu in your fridge? Don’t worry! This recipe introduces how to make tofu that’s crispy on the outside and tender on the inside, using an air fryer without deep-frying. Served over rice with a sweet and spicy sauce, it makes a wonderful meal. Enjoy delicious Mapo Tofu, loved by everyone, easily at home!
Main Ingredients- 1 handful of ground beef or pork (approx. 100-150g)
- 2 thinly sliced red or green chili peppers (seeds removed)
- 1 Tbsp minced garlic
- 1 block of tofu (approx. 300g)
- 3-4 Tbsp all-purpose flour (for coating the tofu)
- 1 Tbsp cornstarch (for thickening)
- A small amount of green onion, finely chopped
Sauce Ingredients- 5 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp vinegar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- Appropriate amount of oligosaccharide or corn syrup (to adjust sweetness)
- A pinch of black pepper
- 5 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp vinegar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- Appropriate amount of oligosaccharide or corn syrup (to adjust sweetness)
- A pinch of black pepper
Cooking Instructions
Step 1
Cut the tofu into thick, bite-sized pieces, about 2cm thick. Cutting them too thinly can cause them to break easily, so maintaining a good thickness is recommended.
Step 2
Gently pat the surface of the cut tofu with paper towels until all excess moisture is absorbed. If the tofu is too wet, it may splatter oil when frying or become soggy.
Step 3
Once the tofu is patted dry, cut it into neat, square shapes. Then, place the tofu into a plastic bag with 3-4 tablespoons of all-purpose flour. Seal the bag and shake it gently to ensure the tofu is evenly coated with a thin layer of flour.
Step 4
Arrange the floured tofu in the air fryer basket, ensuring they are not overcrowded. Lightly spray with olive oil or cooking oil. (Giving them some space will help them crisp up better.) Preheat your air fryer to 180°C (350°F) and cook for 15 minutes. Flip the tofu pieces, then continue cooking for another 10 minutes, for a total of 25 minutes, until golden brown and crispy. (Cooking time may vary depending on your air fryer model.)
Step 5
Heat a tablespoon of cooking oil in a wide pan over medium heat. Add the ground meat (beef or pork) and minced garlic, and stir-fry until the meat is browned. Once the meat is mostly cooked, add the finely chopped chili peppers and chopped green onions, and stir-fry together until fragrant.
Step 6
In a small bowl, combine the soy sauce, mirin, vinegar, gochugaru, gochujang, oligosaccharide, and black pepper. Whisk everything together to create the sauce mixture.
Step 7
Once the meat is fully cooked, pour the prepared sauce mixture into the pan. Stir well to combine with the meat and vegetables, and sauté for 1-2 minutes to allow the flavors to meld. Then, add about 1 cup (200ml) of water and bring it to a simmer. Let it bubble and cook until the sauce thickens slightly.
Step 8
When the sauce has reduced slightly, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2-3 tablespoons of water in a small bowl until smooth. Slowly drizzle the cornstarch slurry into the simmering Mapo Tofu sauce while stirring constantly. Add just enough to reach your desired consistency. (Be careful not to add too much cornstarch at once, as it can clump. For me, adding it once was enough to thicken it.)
Step 9
Finally, add the crispy tofu pieces from the air fryer into the Mapo Tofu sauce. Serve it over hot rice, and enjoy your delicious and crispy Mapo Tofu!
