How to Make Crispy Skin Exploding Tofu – A Delicious Chinese Dish

Q: Can I use a regular oven instead of an air fryer for this recipe?
A: Yes, you can use an oven. Adjust the temperature to 200°C and monitor the tofu closely for the desired level of crispiness.

Q: Is it necessary to drain the tofu before cooking?
A: Yes, draining the tofu removes excess moisture, ensuring a crisper texture when cooked.

Crispy Skin Exploding Tofu


  • Firm tofu: 1 block
  • Vegetable oil: 5g
  • Cilantro: 2 sprigs
  • Chives: 1 bunch
  • Light soy sauce: 30g
  • Vinegar: 20g
  • Lao Gan Ma chili sauce with black beans: 2 tablespoons
  1. Drain the tofu to remove excess moisture, making it firmer.
  2. Cut the tofu into thick squares, about two fingers in width.
  3. Lightly spray the bottom of the air fryer basket with vegetable oil or use a brush to apply the oil.
  4. Place the tofu in the basket and cook in the air fryer at 200°C for 15-20 minutes. Adjust the time based on the size of the tofu pieces and your preferred crispiness.
  5. While the tofu is cooking, prepare the dipping sauce: Finely chop the cilantro and chives.
  6. Combine the chopped herbs in a bowl with light soy sauce, vinegar, and Lao Gan Ma chili sauce. Mix well.
  7. The tofu should be crispy on the outside when done.
  8. Enjoy the tofu as is, with its rich and slightly sweet soy flavor, but be cautious of the heat.
  9. Alternatively, dip the tofu in the prepared sauce for a tangy and spicy flavor.
  • Calories: Moderate (varies with tofu size and oil used)
  • Protein: High (from tofu)
  • Carbohydrates: Low
  • Fats: Moderate (dependent on oil amount)
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