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Crispy Air Fryer Tofu
Crispy Air Fryer Tofu
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Effortlessly make flavorful air fryer crispy tofu in just 10 minutes with a multi-purpose marinade that doubles as a delicious sauce.
Ingredients:
  • 1 (16-ounce) block extra-firm tofu, drained
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon Sriracha or chili garlic sauce
  • 1 large clove garlic, finely grated (about 1 teaspoon)
  • 1 teaspoon finely grated ginger, from a 1-inch piece
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cornstarch
  • Cooking spray
  • Kosher salt, to taste
  • Scallions and toasted sesame seeds, for serving (as desired)
Instructions:
  • Place the block of tofu in a loaf pan lined with a double layer of paper towels or a clean kitchen towel. Cover the tofu with another double layer of paper towels or a kitchen towel. Place a second loaf pan on top of the tofu and weigh it down with heavy cans. Press the tofu for about 15 minutes until it feels dry to the touch. If using paper towels, replace them halfway through if needed. Alternatively, use two lined plates or a tofu press for pressing.
  • Prepare the marinade by combining soy sauce, rice wine vinegar, sesame oil, Sriracha, grated garlic and ginger, sugar, and pepper in a medium bowl. Whisk the ingredients together until well combined. Then, in a separate shallow bowl or pie plate, place the cornstarch for the coating.
  • Cut the pressed tofu into cubes by slicing it into rectangles and then smaller pieces to yield 32 cubes. Add the cube tofu to the marinade and gently toss until well coated. Let it marinate at room temperature for 15 minutes.
  • Preheat your air fryer to 400°F. If your air fryer doesn't need preheating, simply select the "air fry" setting.
  • Prepare the tofu: After marinating, coat each tofu cube evenly with cornstarch, ensuring a thin and smooth layer. Gently tap off any excess cornstarch by lightly shaking the cubes. Place the coated tofu on a dry cutting board or large plate, allowing the cornstarch to absorb into the tofu. If needed, dust off any extra cornstarch that won't brown during cooking. Repeat for all tofu cubes.
  • Air fry the tofu: Lightly coat the air fryer basket with cooking spray. Arrange the tofu in a single layer with space between each piece for even browning. Spray a light coating of cooking spray on the tofu. Air fry at 400°F for 10 minutes, flipping halfway through until golden brown and crispy.
  • Make a dipping sauce (optional): If desired, create a sauce from the marinade while the tofu air fries (if you haven't yet, double the marinade ingredients). For a light sauce, whisk the extra marinade until combined, then garnish with sliced scallion and toasted sesame seeds. For a thicker sauce, simmer the marinade in a small pot over medium-low heat until slightly reduced, about 3 to 5 minutes, ensuring it thickens enough to coat the back of a spoon briefly. Then, transfer the sauce to a bowl and top with sliced scallion and toasted sesame seeds. Be cautious not to overcook the sauce to prevent it from thickening excessively.
  • Plate the tofu and lightly sprinkle with salt, if desired. Top with sliced scallion and toasted sesame seeds. Serve immediately while still crispy, with dipping sauce if preferred. Tofu can be stored in an airtight container in the refrigerator for up to 4 days. If you enjoyed the recipe, please leave a rating below!

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