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Preparation

• To get the “chicken-like” texture don’t skip this step. Drain the tofu, place in a freezer-safe container, and freeze overnight. Defrost in the refrigerator for about 6 hours. If you have a tofu press, defrost in the tofu press to get excess moisture out. If not, here’s how to press tofu without a tofu press. The tofu must be pressed to get rid of extra moisture before moving to the next step.
• Marinate the tofu: tear into bite-size nuggets and place in a medium bowl. Pour pickle juice over and let marinate for 25 minutes.
• Preheat the air fryer to 400°F.
• Mix remaining ingredients in a large bowl to make a paste. The paste should be thick enough to coat the tofu.
• Lightly fold the chunks into the paste, ensuring you don’t break the tofu.
• Using tongs or a slotted spoon, transfer the tofu to the air fryer lined with parchment paper. Don’t allow too much excess liquid to get onto the parchment paper of may cause sticking.
• Cook for 10 to 15 minutes or until the tofu is nicely browned on the outside.
• Serve immediately.