Spicy and Crispy Air-Fried Tofu Burger
Ingredients
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1 block extra-firm tofu
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⅓ cup jalapeno brine
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¼ cup apple juice
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½ cup corn starch
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4 teaspoons paprika
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1 teaspoon chili-lime seasoning
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½ teaspoon cayenne pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut and drain the tofu
Line a June Pan with 3 layers of paper towels. Lay a tofu block largest-side down on a chopping board. If the block is not square, cut off a slice to form a square if desired. Lay the tofu on a short side and cut lengthwise down the middle through the top, slicing the block in half. Take 1 half and set it short-side down, then cut lengthwise down the middle again. Repeat so you have 4 tofu slabs, each about ½” thick. Arrange the squares on a pan and place a double layer of paper towels over the top. Gently press each piece to squeeze out excess moisture.
June Pan
paper towels
1 block extra-firm tofu
chopping board
knife
Marinate the tofu
Pour the jalapeno brine and apple juice or maple syrup into a large resealable bag, stirring the liquid or massaging the bag lightly to combine. Carefully transfer the tofu slabs to the bag and seal, pushing out as much air as possible. Allow to marinate in the refrigerator at least 2 hours, up to overnight.
resealable plastic bag
¼ cup apple juice
liquid measuring cup
⅓ cup jalapeno brine
Preheat the June Oven
When ready to cook, preheat the June Oven to 390°F on the Air Fry cook mode with a June Air Basket lined with foil in the bottom position using the button below.
June Oven
foil
June Air Basket
Drain the tofu
Lay a double layer of paper towels on a pan. Carefully transfer the tofu to the paper towels and lay a few layers of towels over the top. Gently press each piece of tofu to squeeze out excess moisture.
Make the coatings
In 1 shallow bowl, whisk the corn starch, paprika, chili-lime seasoning, cayenne, salt and garlic powder to combine. Crack the eggs directly into the 2nd shallow bowl and add the oil. Whisk well to combine.
whisk
measuring spoons
½ cup corn starch
4 teaspoons paprika
1 teaspoon chili-lime seasoning
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
2 shallow bowls
2 large eggs
1 tablespoon canola oil
Start the 1st dip
Set an air basket over a pan to catch any crumbs. Spray the air basket generously with nonstick cooking spray. Working one at a time, transfer the dried tofu slabs to the bowl with the dry coating, using your fingers to gently pat the coating into the tofu on all sides, until it is completely coated. Transfer the slabs to the air basket and allow the surface to dry, about 2 minutes.
June Air Basket
nonstick cooking spray
Finish the 2nd dip
Transfer 1 tofu slab to the bowl with the wet coating and gently dip and turn it over until it is completely coated. Transfer the tofu to the dry coating again and gently dip and turn it over until it is completely coated. If some coating falls off, pat it back on with your fingers. Some cragginess in the tofu coating is desirable, but make sure the slab is completely coated. Transfer the slab back to the air basket and continue with the other 3 slabs. Allow the coating to dry 2 minutes from when the last slab was coated.
Brush the tofu with oil
Add the oil to a small bowl. Generously brush oil all over the tofu slabs, gently flipping the slabs to coat both sides. Be thorough and generous or your tofu may stick to the air basket. You may not use all the oil.
pastry brush
small bowl
¼ cup canola oil
Air fry the tofu
Slide the air basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the tofu 20 minutes, until the coating has turned golden and craggy. June will notify you when the tofu is ready. If desired, follow on-screen instructions to continue cooking.
Rest the tofu and make the sauce
Remove the tofu from the oven and set the air basket over the pan again, to catch any crumbs. Allow the tofu to cool and crisp up in the air basket 3-5 minutes. While the tofu cools, add the chopped jalapeños to a small bowl with the mayonnaise and garlic powder. Stir together until combined.
small bowl
⅓ cup diced pickled jalapenos
⅓ cup mayonnaise
¼ teaspoon garlic powder
Serve
Slide a thin metal fish spatula underneath the tofu burgers to loosen them from the air basket and transfer them to plates or a platter. Serve hot with the jalapeno-mayo and any toppings or bread/buns you like.
flip spatula
4 hamburger buns