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Air Fryer Tofu Skin Crisps with Sesame Sriracha Dip

Rehydrated tofu skin (yuba) tossed in a sesame-soy glaze and air fried into savoury, shattering chips, served with a sriracha mayo dip.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 8-10 dried tofu skin sheets or 200 g dried yuba, broken into chip-size pieces
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tsp rice vinegar
  • 1 tsp sugar or maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp white pepper
  • kosher salt a pinch
For the sesame sriracha dip
  • 1/3 cup mayonnaise
  • 2 tbsp Greek or non-dairy yogurt
  • 1-1.5 tbsp sriracha
  • 1 tbsp toasted sesame oil
  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1 tsp honey or agave
  • 1 tsp toasted sesame seeds
  • 1 garlic clove microplaned, optional

Equipment

  • Air fryer
  • Large bowl
  • Small bowl

Method
 

  1. Soak the dried tofu skin in warm water 10 to 15 minutes until pliable but not mushy. Drain well and pat dry.
  2. Whisk the oils, soy sauce, rice vinegar, sugar, garlic powder, onion powder, white pepper, and salt. Toss the tofu skin gently to coat lightly, no puddles.
  3. Preheat to 350°F. Arrange in a single layer, slight overlap fine, and cook 8 to 10 minutes, tossing halfway, until deep golden and shattering-crisp.
  4. Whisk the dip ingredients and serve alongside.

Notes

Pliable, not mushy — over-soaked yuba tears and won't crisp.
Light, even coating — puddles of glaze steam instead of crisp.
Watch the last 2 minutes; it goes from golden to burnt fast.