Air Fryer Recipe
Crispy Marshmallow Tofu Nuggets
These crispy marshmallow tofu nuggets cleverly tuck sweetness into a savoury, crunchy shell, avoiding the risk of scorching. The air fryer excels here, quickly drying the panko coating with minimal oil, ensuring the marshmallow binder doesn't leak or burn.
Ingredients
- 400g extra-firm tofu, drained and pressed for 20 minutes
- 30g cornflour
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp fine sea salt, plus an extra pinch for finishing
- ¼ tsp ground white pepper or black pepper
- 45g marshmallow fluff or marshmallow spread (or 50g mini marshmallows melted with 1 tbsp hot water; use vegan marshmallows if needed)
- 1 tbsp light soy sauce, or tamari for gluten-free
- 1 tsp Dijon mustard
- 1 tsp rice vinegar or lemon juice
- 1–2 tsp sriracha or chilli sauce, optional
- 75g panko breadcrumbs (or crushed cornflakes for a gluten-free version)
- 1 tbsp neutral oil, such as rapeseed or sunflower oil, plus extra oil spray
Method
- Press the tofu for 20 minutes, then pat it very dry with kitchen paper. Cut it into 20–24 nugget-sized pieces, or tear it by hand for craggy edges.
- In the first bowl, mix the cornflour, smoked paprika, garlic granules, salt and pepper.
- In the second bowl, whisk the marshmallow fluff, soy sauce, mustard, vinegar and sriracha until smooth; if too thick, loosen with 1–2 tsp hot water.
- Put the panko in the third bowl and rub through 1 tbsp oil with your fingertips.
- Toss the tofu pieces in the seasoned cornflour until lightly covered. Shake off excess.
- Dip each piece into the marshmallow mixture, coating lightly, then roll in the panko. Press crumbs on gently and set nuggets on a plate.
- Chill the coated nuggets for 10 minutes if possible.
- Preheat the air fryer to 190°C for 3 minutes. Add a perforated parchment liner if using, then arrange nuggets in a single layer with at least 1cm between pieces. Mist tops lightly with oil spray.
- Air-fry at 190°C for 6 minutes. Turn nuggets with tongs, mist again with oil, then cook for another 4–6 minutes until golden and crisp.
- Rest for 2 minutes before serving. Finish with a pinch of salt while hot, then serve with your chosen dip.
Nutrition
Calories: 250
