Baojiang Tofu (Lava Tofu)

Ingredients

• 1 Firm tofu (Use firm tofu, not extra-firm or super-firm; cut into big chunks.)
• 1 tsp Baking soda (Also called bicarbonate of soda; for the alkaline bath.)
• 1 L Hot water (For the alkaline bath.)
• Oil (A little, for brushing the tofu before air-frying.)
• Dragon Salt seasoning (Season to taste; the source used Tubby Tom's Dragon Salt, a salt-and-pepper seasoning.)

Steps

1. 1

   Mix the baking soda into the hot water in a bowl to make the alkaline bath.

2. 2

   Cut the firm tofu into big chunks and place them in the alkaline solution.

3. 3

   Soak the tofu for about 4 hours. The source reports that 3–5 hours is a workable range and that 4 hours gave the best result; soaking time can vary with the tofu.

4. 4

   Remove the tofu from the bath and pat it dry with kitchen paper.

5. 5

   Brush the tofu with a little oil and arrange it in the air fryer.

6. 6

   Air-fry at 200°C for 10 minutes, flipping the tofu halfway through. The aim is a sealed, golden outside while the centre stays soft and gooey.

7. 7

   Season with Dragon Salt or another seasoning of your choice, then serve.

Notes

The source also says the soaked tofu can be fried, baked, or grilled. For shallow frying, it reports a couple of minutes on each side. The detailed timings and temperature provided are for the air-fryer method.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• air-fried
• tofu
• East Asian