# 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. Source: https://savourrecipes.com/recipe/air-fryer-tofu Author: Daniel Okafor | Published: Oct 10, 2026 Categories: Air Fryer Recipes, Healthy Recipes, Easy Dinner Recipes Collections: Meal Prep Recipes Tags: Vegetarian, Vegan, Gluten Free, Low Calorie, Meal Prep 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. ## Key facts - Prep time: 5 mins - Cook time: 18 mins - Press: 15 mins - Total time: 38 mins - Yield: 3 servings - Difficulty: Easy - Cuisine: Asian-inspired - Method: Air frying - Calories: 240 per serving ## Ingredients ### Tofu - 400 g extra-firm tofu, 1 block, drained - 1 tbsp tamari, gluten-free; or regular soy sauce - 1 tbsp neutral oil, such as avocado or canola (rapeseed) oil - 1 tsp toasted sesame oil - 1/2 tsp garlic powder - 1/4 tsp salt - 1/4 tsp white or black pepper - 1 1/2 tbsp cornstarch, also called cornflour; or potato starch ### To serve - 2 spring onions, thinly sliced; also called green onions or scallions - 1/4 tsp chili flakes (optional) - 1 tsp sesame seeds (optional) ## Equipment - Air fryer - Clean kitchen towel or paper towels - Heavy pan or tofu press - Mixing bowl ## Instructions 1. **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. 2. **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. 3. **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. 4. **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. 5. **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. ## 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. ## Storage - 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. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 240 | 18 g | 8 g | 15.5 g | ## Frequently asked questions ### 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.