Preparation

Street vendors across Southeast Asia have long known the secret of lemongrass-scented tofu, but traditionally it requires precise temperature control and copious amounts of oil. The air fryer eliminates both concerns while delivering that essential crackling exterior.

Preparation

1. Cut the pressed tofu into batons approximately 1cm thick and 6cm long. Pat completely dry with paper towels.
2. In a bowl, combine lemongrass, fish sauce, soy sauce, sugar, garlic, and black pepper. Add tofu batons and massage the marinade into each piece. Let sit for 30 minutes at room temperature.
3. Mix cornstarch and rice flour in a shallow dish. Remove tofu from marinade (don't pat dry) and toss each piece in the starch mixture until well coated.
4. Arrange tofu batons in a single layer in the air fryer basket, ensuring they don't touch. Set temperature to 200°C.
5. Cook for 8 minutes, then carefully flip each baton. Cook for another 7 minutes until deeply golden and crisp.
6. Let rest for 2 minutes before serving to allow the exterior to set completely.

Serving Notes

These batons are exceptional with a dipping sauce of lime juice, chili, and a touch more fish sauce. They lose their magic crunch after about 30 minutes, so serve immediately while they're still crackling.