010: AIR FRYER: MEMPHIS BBQ TOFU KEBAB

🎸 Memphis BBQ Tofu Kebab — The Spice Street Scroll

Archetype: The Rebel Poet — dry-rub swagger, bluesy smoke, tang-bright finish.

💡 Why This Works

Memphis BBQ is rub-first: build a spiced bark, then kiss with a sharp tomato–vinegar glaze. The air fryer crisps tofu edges so the rub blooms and the glaze lacquer snaps.

⚡ Energy & Time

• Active: 12–15 min • Total: 25–35 min (incl. press)
• Effort: Low (RPE 4/10)
• Gear: Air fryer (default), skewers optional, small saucepan

🎭 Flavor & Mood

Rust-red spice, pepper heat, molasses shadow, bright vinegar snap — summer street music in a bite.

🥣 What It Is

Firm tofu cubes rubbed, crisped, then lightly glazed Memphis-style and flashed to a shiny, peppery finish.

🧾 Ingredients (serves 2)

• Tofu: 14 oz (400 g) firm tofu, pressed 20–30 min, cut into 1 in / 2.5 cm cubes
• Dry Rub: 2 tsp brown sugar • 1 tsp smoked paprika • 1 tsp chili powder • 3/4 tsp kosher salt • 1/2 tsp black pepper • 1/2 tsp garlic powder • 1/4 tsp onion powder • pinch cayenne
• Oil & Coat: 1 tsp (5 ml) oil • 1 tsp (3 g) cornstarch
• Memphis Glaze (light): 2 tbsp (30 ml) ketchup • 1 tbsp (15 ml) apple cider vinegar • 1 tsp (5 ml) molasses or brown sugar • 1/2 tsp mustard • splash water to loosen
• Finish: Chopped parsley or chives • extra black pepper • pickle slices (optional)
• Veg (optional): Red onion petals • bell pepper chunks for skewers

✍️ Method (Air Fryer default)

1. Rub it: Pat tofu dry. Toss with oil + cornstarch, then coat all sides in the dry rub. Skewer with veg if desired.
2. Crisp: Preheat air fryer to 380°F / 193°C (3 min). Arrange in single layer on parchment/foil sling. Cook 10–12 min, turning at 6 min, until edges are bronzed and firm.
3. Glaze: Simmer ketchup, vinegar, molasses, mustard + splash water 1–2 min to glossy. Brush lightly over tofu (think kiss, not drench).
4. Set: Return to fryer 1–2 min to lacquer.
5. Serve: Sprinkle herbs + black pepper; add pickles for that Memphis snap.

🌿 Maker’s Notes

• Dry-rub true: Prefer a purist finish? Skip the glaze and just mist with vinegar at the end.
• Extra bark: Add +1 tsp brown sugar to rub for deeper caramel crackle.
• Other devices: Oven 425°F / 220°C 15–18 min (flip once); brush glaze, broil 30–60 sec. Grill med-high 8–10 min, glaze and sear 30 sec per side.

📦 Storage & Reheat

• Refrigerate up to 2 days. Reheat 350°F / 175°C for 3–4 min; refresh with a dab of glaze or a vinegar splash.

📜 Lore / Origin

Memphis is rub and rhythm — Beale Street smoke, brass in the air, vinegar lightning on the tongue. Here the air plays pit, and tofu learns to sing.

🌺 Benefits

• Plant protein: steady, satisfying fuel
• Low-oil bark: spice-forward crust without deep frying
• Weeknight BBQ: fast, bold, crowd-happy

🧭 Self-Score to 100

• Flavor Balance: 20/20
• Ease & Gadget Efficiency: 20/20
• Texture & Authenticity: 20/20
• Time & Cleanup: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Rub swagger, vinegar shine.