So I cover it with a pillowcase and set it on a shelf in the hallway, only take it out when I use it.

I set it in the middle of the stove top between all the burners. I do like having it now that I've started using it, I inherited it so I felt obliged to try it. I was pleasantly surprised.

On a whim I bought some firm tofu. Now I have a recipe to try in my air fryer, thanks!

I use a George Foreman grill to crisp up my tofu before I add it to stir fry dishes. A pannini press also should work.

Best regards,
Sorghum Crow

then roll it in a half and half mixture of cornmeal and grated Parmesan. I deep fry it in a wok, but an air fryer would certainly work.

Serve with a tomato shrimp cocktail sauce and some lemon wedges.

I use a tofu press, which works great. Bought it because I was tired of trying to press the tofu with a large can atop. Kept on falling off.

the whole mess corralled on a cookie sheet. That kept it flat and stable, the towel keeping newsprint off the tofu.

The real trick is patting a little cornstarch on the tofu, otherwise it is a nasty, greasy mess because US stoves aren't hot enough to sear it properly. Tofu fried with a dusting of cornstarch is crispy and golden on the outside, soft on the inside, and ready for any sauce or salsa you've made to go with it. I especially like mango salsa with plain fried tofu.

Mango salsa (sweet and hot)

1 ripe mango, cubed
2 jalapeno peppers, minced
2 serrano peppers, minced
juice of 2 limes
1/4 c. cilantro leaves
Half a red onion, minced (optional)

Mix together and let sit in the fridge for at least 4 hours, for the flavors to combine. If you leave the pepper seeds out, this will have a little bite. Leave them in, it will have a bigger bite. I was just careless on removing them, so mine was in the middle. I brought it to pot lucks at work and patients who were awake in the middle of the night but who couldn't have salty chips would eat it out of a paper cup with a spoon. That's how nice it is.

I looked at the plastic ones, but I bought a bamboo one. It'll be here tomorrow.

I don't even use cornstarch or rice flour sometimes. I just drizzle some oil and sprinkle on the seasonings. It stays crisp when added to a stir fry! Mmmmmmm....

I'm making some Red Lentil Tofu this evening, I'm planning on "air frying" it tomorrow in our built-in Thermador on Convection Roast.

Can't wait!!!

Thanks for the great tip!

I've just been too lazy and impatient to do the freeze-thaw-freeze-thaw-press method which supposedly gives it that meatier consistency.

Just tonight, I was toying around with this recipe to get closer to the Colonel:

https://sweetsimplevegan.com/vegan-kfc-fried-chicken/

Only thing was, I used mooshed up tortilla chips and Mary's Gone Crackers instead of corn flakes for the final breading, and instead of deep or air frying, used my convection oven at 450-roast (they say a convy's one big air fryer anyway).

It wasn't quite identical to the famous original recipe but I'm gonna pat myself on the back for a worthy effort nonetheless.😊