AIR FRYER CRISPY TOFU
<p>My favorite type of starch to use for a crunchy exterior, whether it’s for tofu or fried chicken, is tapioca starch (also known as tapioca flour). Tapioca starch can be easily found in Asian markets. If you have a hard time find it though, another great alternative is cornstarch!</p>
<p>Another trick to getting a premium crisp to your tofu is by letting the tofu sit for about 5 minutes after they’re tossed in the tapioca starch. This allows the starch to absorb onto the tofu, as opposed to falling off while cooking.</p>
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