Step 1

Freeze the tofu block overnight, if you can, or for at least an hour. No need to press the block before freezing it and simply keep it in the original packaging. You can skip this step if you’re short on time but freezing the tofu prior to cooking it helps to make it chewy, dense, and juicy.

Step 2

Place the frozen tofu on a plate and thaw it in the microwave for 2-3 minutes. Drain the excess liquid and then press the tofu for 10 minutes. You can use a tofu press if you have one. I wrap the block in a kitchen towel and place a heavy cast iron skillet on top of it.

Step 3

Mix the marinade ingredients in a small bowl. Slice the tofu into 1/2 inch thick strips, then tear or cut them into 1-inch pieces. Place the pieces in a shallow dish and pour the marinade over them. Let them marinate in the refrigerator for 15 minutes.

Step 4

Combine the dry breading ingredients in a shallow bowl or plate. Then, mix the wet batter ingredients in a separate wide-mouthed bowl. Heat the air fryer to 375°F (190°C) and spray the air fryer basket with cooking spray.

Step 5

Dip the tofu pieces in the wet batter then gently toss each piece in the dry mixture until fully coated. Place the breaded nuggets in a single layer in the basket with some space in-between each one. Spray the nuggets with a thin layer of cooking spray.

Step 6

Bake them for 8-10 minutes or until they’re golden brown. Give the tray a good shake halfway through the cooking time. Prepare the next batch while one is air-frying. Repeat this breading and frying process until all of the nuggets are cooked. Sprinkle parsley and more salt and pepper over the tofu nuggets.