Piri-Piri Tofu (Air Fryer/Vegetarian)

Are you intimidated by the idea of cooking tofu? You’re not alone! Many home cooks (myself included!) shy away from this versatile protein, fearing it will turn out bland or rubbery. With the right techniques and a few simple steps, you can achieve that perfect crispy texture and soak up all the delicious flavors you desire. In this blog post, we’ll dive into a deliciously spicy twist: air fryer piri-piri tofu!

Tofu or Not To(fu)?

Tofu is often misunderstood, but, there’s no need to fear it! This versatile ingredient is a blank canvas that readily absorbs flavors from marinades and seasonings. Whether you prefer it crispy, creamy, or stir-fried, you can easily incorporate tofu into countless dishes. With a few simple techniques, you can unlock its potential and enjoy a nutritious, protein-packed addition to your meals. Some quick highlights and tips to get you going:

• What type of tofu should I use?
  • Soft Tofu: Good for soups, stews, and curries.
  • Firm/Extra-Firm Tofu: Ideal for stir-frying, grilling, or frying.
• What is this I hear about pressing tofu?
  • For firm and extra-firm tofu, you should “press” it to remove excess moisture. Wrap it in a clean towel (or paper towels) and place a weight on top for 15-30 minutes. You can also use a tofu press like the one linked here.

Experiment with flavors and textures to find your favorite ways to enjoy tofu!

What is Piri-Piri?

Piri-piri, also known as African bird’s eye chili, is a small, but mighty red pepper. Although they only grow to about 1 inch in length, they hold incredible heat with a Scoville rating of 50,000–175,000 SHU. For context, a typical jalapeño is roughly 3,500 SHU!

A Short History Lesson

The history of this pepper is a bit confounding, but the general understanding is that Portuguese explorers “discovered” the piri-piri pepper plant while exploring the Americas in the 15th century. In an attempt to rival the spice trade of black pepper at the time, they decided to bring the seeds back to their settlements and colonies in Africa (mainly Angola in West Africa and Mozambique in East Africa) to cultivate the pepper closer to their trading partners.

Unfortunately, they were unable to market the spice to the larger world. This was likely because its higher spice level and greater difficulty in shipping made it less accessible. But alas, this was not the end of the story. The climate in Mozambique and Angola suited the piri-piri plant well, enabling mass production. With this large influx of new produce, the spice quickly incorporated itself into local cuisine. Although it did not gain much traction in Europe and Asia at the time, it became incredibly popular throughout the continent of Africa. Anyone ever hear of Nando’s – a world famous South African chain that built its legacy off of its piri-piri chicken?

To conclude this brief history lesson, piri-piri began to gain traction in the Western world during the late 1960s and early 1970s. This period coincided with significant historical events, as Mozambique and Angola were engaged in revolutionary struggles for independence from Portugal. These conflicts, which began in 1961, culminated in both countries achieving independence in 1975. Remarkably, this timeline parallels the rising popularity of piri-piri in mainland Portugal, highlighting how food and history often intertwine.

If you can’t find some ground piri-piri at your local store, you can buy some here!

How Do You Make Air Fryer Piri-Piri Tofu?

Piri-Piri Tofu (Air Fryer/Vegetarian)

Course: DinnerCuisine: Portuguese AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

250

kcal

With the right techniques and a few simple steps, you can achieve that perfect crispy texture and soak up all the delicious flavors you desire. In this blog post, we’ll dive into a deliciously spicy twist: air fryer piri-piri tofu!

Ingredients

• Tofu

• 14 oz block of Extra Firm Tofu

• 2 Tbsp Soy Sauce

• 1/2 Tbsp extra virgin olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/4 tsp ginger powder

• 1/4 tsp ground cumin

• 1 tsp honey

• 1/4 cup cornstarch

• 1/2 Tbsp salt

• 1 tsp black pepper

• 1 tsp ground piri-piri

• Spicy Sauce

• 1/2 cup mayonnaise

• 1/4 cup piri-piri sauce

Directions

• Press all of the water out of the tofu using either a tofu press or placing it between paper towels and putting some weight on top of it for at least 30 minutes.
• To a medium bowl, whisk together the soy sauce, olive oil, garlic powder, onion powder, paprika, ginger powder, ground cumin, and honey.
• Cut the tofu into 1″ cubes.
• Toss the tofu in the marinade, and refrigerate for 20 minutes.
• Whisk together the cornstarch, salt, pepper, and ground piri-piri.
• Toss the marinated tofu in the cornstarch mixture, and brush off excess.
• Add the tofu in a single layer to the preheated air fryer at 400°F, and fry for 10 minutes, shaking halfway through.
• While the tofu is frying, mix the mayonnaise and piri-piri sauce in a small bowl.
• Once the tofu is crispy, toss in the spicy sauce.
• Serve with vegetables and rice, and top with sesame seeds and green onions if desired. Enjoy!

Notes

• If you do not have ground piri-piri, you can substitute ground cayenne pepper.
• If you do not have piri-piri sauce, you can substitute sriracha.