Equipment
* optional
Ingredients
Tofu
- 400 g extra-firm tofu, pressed and cut into 2cm cubes
Cranberry Sauce
- 200 g fresh or frozen cranberries
- 100 g granulated sugar
- 60 ml orange juice, freshly squeezed
- 2 g orange zest, finely grated
Breading Station
- 30 g all-purpose flour
- 120 ml unsweetened soy milk
- 15 g cornstarch
- 15 g dijon mustard
- 100 g panko breadcrumbs
- 8 g fresh sage, finely chopped
- 15 ml olive oil
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut evenly into 2cm cubes.
In a small saucepan, combine the cranberries, sugar, orange juice, and orange zest. Bring to a boil over medium heat, then lower the heat and simmer for 10 to 12 minutes until the cranberries pop and the sauce thickens slightly. Remove from heat and keep warm.
Set up a breading station using three shallow bowls. Place the flour in the first bowl. Whisk the soy milk, cornstarch, and dijon mustard together in the second bowl until completely smooth. In the third bowl, combine the panko, chopped sage, olive oil, salt, and pepper, rubbing the mixture gently with your fingers until the oil lightly coats the breadcrumbs.
Working in batches, toss the tofu cubes in the flour and shake off any excess. Dip them completely into the wet milk mixture, letting excess drip off, and finally press them firmly into the panko mixture so the breadcrumbs adhere to all sides.
Preheat the air fryer to 200 degrees Celsius (400 degrees Fahrenheit).
Arrange the breaded tofu bites in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 12 to 15 minutes, gently shaking the basket halfway through the cooking time, until they are evenly golden brown.
Transfer the hot, crispy tofu bites to a serving platter and serve immediately with the warm cranberry dipping sauce on the side.
Chef's Notes
- Rubbing a small amount of oil directly into dry panko before breading simulates the golden, even browning of deep-frying while using a fraction of the fat.
- The inclusion of dijon mustard in the wet binder not only aids in adhesion but also provides a subtle savory tang that perfectly balances the sweet and tart profile of the cranberry sauce.
- For a meatier texture that grips the breading even better, consider freezing your block of tofu overnight, then thawing and pressing it before use. This process expands the water crystals, creating a more porous and sturdy curd.
- Do not skip the initial flour dredge. This step acts as a primer, giving the wet plant milk slurry something dry to grab onto, ensuring your crust stays completely intact.
Storage
Refrigerator: 3 days — Store tofu and cranberry sauce in separate airtight containers. Tofu will lose crispness.
Reheating: Reheat tofu in the air fryer at 180C (350F) for 4 to 5 minutes to restore crispness. Warm cranberry sauce gently on the stove or in the microwave.
