Crispy Air Fryer Tofu
Air fryer tofu turns a plain block of tofu into golden, crunchy cubes with soft, custardy centres, using only a spoonful of oil. Pressing out the water and dusting the cubes with cornstarch are what make it crisp, since the starch dries into a thin shell in the hot air. Eat it straight from the basket or add it to rice bowls, noodles and salads.
Published
- Prep Time
- 5 mins
- Cook Time
- 18 mins
- Press
- 15 mins
- Total Time
- 38 mins
- Servings
- 3 servings
How do you make Crispy Air Fryer Tofu?
To make crispy air fryer tofu, press a 400 g block of extra-firm tofu for 15 minutes, cut it into 2.5 cm cubes and toss with tamari, oil, sesame oil and garlic powder, then with 1.5 tbsp cornstarch. Air fry at 200°C (400°F) for 15-18 minutes, shaking every 5 minutes, until deep golden and crisp. Top with spring onions and serve hot.
- Total time
- 38 mins
- Calories
- 240 per serving
- Protein
- 18 g
- Yield
- 3 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Tofu
To serve
Equipment
Air fryer · Clean kitchen towel or paper towels · Heavy pan or tofu press · Mixing bowl
Quick Directions
Press the tofu
Drain the tofu, wrap it in a clean towel or a few layers of paper towels and set it on a board.
Cut and season
Preheat the air fryer to 200°C (400°F) for 3 minutes.
Coat with cornstarch
Sprinkle the cornstarch over the tofu and toss gently with a spatula until no dry powder remains and each cube has a thin, tacky coating.
Air fry
Spread the tofu in the basket in a single layer with a little space between the cubes.
Serve
Tip the tofu onto a plate and scatter with the spring onions, chili flakes and sesame seeds.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crispy air fryer tofu.
Press the tofu
Drain the tofu, wrap it in a clean towel or a few layers of paper towels and set it on a board. Put a heavy pan on top, weighed down with a couple of cans, and leave it for at least 15 minutes to squeeze out the water.
Cut and season
Preheat the air fryer to 200°C (400°F) for 3 minutes. Cut the pressed tofu into 2.5 cm cubes and put them in a mixing bowl. Add the tamari, neutral oil, sesame oil, garlic powder, salt and pepper and toss gently until the cubes are evenly coated.
Coat with cornstarch
Sprinkle the cornstarch over the tofu and toss gently with a spatula until no dry powder remains and each cube has a thin, tacky coating.
Air fry
Spread the tofu in the basket in a single layer with a little space between the cubes. Air fry for 15-18 minutes, shaking the basket every 5 minutes, until the cubes are deep golden, puffed and crisp on every side.
Serve
Tip the tofu onto a plate and scatter with the spring onions, chili flakes and sesame seeds. Serve hot, while the crust is at its crispest, over rice or noodles or in a grain bowl.
Recipe Tips
- Use extra-firm or firm tofu. Soft and silken tofu are too wet and delicate to crisp in an air fryer.
- For a chewier, meatier texture, freeze the block in its package, thaw it in the fridge, then press it. Ice crystals open up the texture and let more water out.
- If you add a sauce, toss the tofu in it just before serving or serve it on the side for dipping, so the crust stays crisp.
Variations
- Salt and pepper tofu: skip the sesame oil, add 1/2 tsp ground Sichuan pepper with the cornstarch and toss the cooked tofu with sliced fresh chili and garlic fried briefly in a little oil.
- Sweet chili: toss the hot tofu with 3 tbsp sweet chili sauce and a squeeze of lime just before serving.
- Peanut sauce: whisk 2 tbsp peanut butter with 1 tbsp tamari, 1 tbsp lime juice, 1 tsp maple syrup and 2-3 tbsp warm water and serve it as a dip.
Nutrition (per serving)
| Calories | 240 |
|---|---|
| Protein | 18 g |
| Carbs | 8 g |
| Fat | 15.5 g |
| Saturated fat | 2.2 g |
| Fibre | 2 g |
| Sugar | 1 g |
| Sodium | 505 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooled tofu in an airtight container for up to 4 days.
- Freezer
- Freeze cooked tofu in a single layer, then bag it, for up to 2 months. Re-crisp it from frozen.
- Reheat
- Re-crisp in the air fryer at 190°C (375°F) for 3-5 minutes, or 6-8 minutes from frozen, until hot right through.
Crispy Air Fryer Tofu FAQs
Do you have to press tofu before air frying?
Pressing is strongly recommended. Squeezing the water out for 15-30 minutes lets the tofu brown and crisp instead of steaming. Very firm vacuum-packed tofu holds little water, so patting it dry is often enough.
How long do you air fry tofu?
Cubes of 2.5 cm take 15-18 minutes at 200°C (400°F), shaken every 5 minutes. Smaller 1.5 cm cubes are ready in 12-14 minutes. The tofu is done when it is deep golden and crisp on every side.
Can you air fry tofu without cornstarch?
Yes. Without it the tofu turns golden and chewy but is not as crunchy. Cornstarch dries into a thin, crisp shell. Potato starch and arrowroot work the same way.
What kind of tofu is best for the air fryer?
Extra-firm tofu gives the crispiest result and holds its shape when you shake the basket. Firm tofu also works but needs a longer press. Soft and silken tofu are too delicate.
Is air fryer tofu good for meal prep?
Yes. It keeps in the fridge for up to 4 days. The crust softens in the fridge, so re-crisp portions in the air fryer at 190°C (375°F) for 3-5 minutes, or add it cold to salads and grain bowls.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
