Exploding Tofu · Rooted & Wild

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Exploding Tofu

The exciting conclusion of the exploding tofu saga

Somewhere buried in comments from the past couple days was a chit chat about exploding tofu. The headline caught my attention on an IG reel so I had to look into it further.

The theory is that adding baking soda to tofu before it’s air fried gives it a fluffy inside and a crispy outside. This sounded irresistible so obviously I had to try. I saw two versions of the recipe: one using baking soda with cornstarch to dust the tofu then airfry. The second version was dissolving baking soda in boiling water and then submerging a full brick of tofu into the brine and refrigerating overnight, then cutting and airfrying.

I did both versions a few different ways and will probably continue to experiment until I’ve perfected all aspects, but for now, I can safely recommend the second version. By dissolving 1tsp baking soda in 4 cups of boiling water and leaving the block of tofu in the mix overnight, I got a much fluffier and chewier version of the tofu than with the other ways.

@Jenny Rader-Bakos

and

@Kate Galli

I hope my science experiment passes inspection lol.

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Exploding Tofu