A quick squeeze, a little marinating and 10 minutes of cooking time is all it takes for crispy, air fryer tofu that packs a punch. Even better? The marinade recipe can also be used as a sauce.
With a few well thought out tricks, it is possible to prepare tasty, crispy tofu in the air fryer. The key to a crispy exterior is to press the tofu to remove excess water and coat the tofu in a cornstarch mixture after marinating. The cornstarch soaks into the marinade around the tofu, forming a coating that turns golden brown and crispy in the air fryer.
Tofu has a mild flavor, so it’s first marinated in a combination of flavorful ingredients like soy sauce, rice wine vinegar, and sesame oil. The strong flavor combination in the marinade helps to deeply flavor the tofu, making it delicious both on its own and in salads, pasta dishes, or whatever you like.
Tips for air frying tofu
- The best tofu for this recipe is extra firm block tofu. It is the easiest to work with thanks to its lower moisture content and holds up well when pressed giving the best texture. Firm tofu can be substituted for extra firm, but I recommend pressing longer (up to 30 minutes) to get the same crispy exterior.
- For added flavor, add up to 1/2 teaspoon garlic powder and ground ginger to the breading along with a pinch of salt and pepper.
- Cooking the tofu at a high temperature quickly browns and crisps the outside without drying out the inside.
- If your air fryer gets hot, you may want to turn the tofu more often so it browns evenly.
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How to serve crispy tofu from the air fryer
I love using the marinade ingredients to make a simple sauce and to dip the tofu in for a light and filling lunch, but it’s also excellent served in other ways:
- Use it to top a salad
- Add it to a pasta dish, like this Sesame Pasta Salad
- Add it to a grain bowl
- Serve as a main course with roasted or sautéed veggies on the side
A simple dipping sauce
The marinade also makes a flavorful sauce for the fried tofu—just double the ingredients and reserve. For a thinner sauce, simply top with chopped spring onions and toasted sesame seeds. For a sauce that sticks to the tofu, cook the marinade for a few minutes to thicken it. Each version makes about 1/4 cup sauce.
More options for dipping sauce
- garlic mayo
- Spicy peanut sauce
- Simple sesame dressing
- Spicy orange dipping sauce
- Sweet Chili Mayo
How to store and warm up
The tofu can be stored in an airtight container in the refrigerator for up to 4 days. To warm up:
- Preheat the air fryer to 375°F (if your air fryer requires preheating) on the air fryer setting.
- Place the leftover tofu in the basket in a single layer.
- Place the basket back into the fryer and reheat until the tofu cubes are warmed through and crispy on the outside, 4 to 5 minutes. Serve immediately.
Crispy tofu from the hot air fryer
This recipe was developed in a 6L air fryer, large enough to hold all of the tofu in a single layer. If your air fryer is smaller, you may need to cook the tofu in batches.
If you want a dip with your crispy tofu, double the ingredients for the marinade.
ingredients
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1 (16 ounces) block extra firm Tofu, drained
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2 teaspoon low sodium soy sauce
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1 1/2 teaspoon rice wine vinegar
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1 1/2 teaspoon toasted sesame oil
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1 teaspoon Sriracha or chilli garlic sauce
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1 large clove of garlicfinely grated (approx 1 teaspoon)
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1 teaspoon Finely grated Gingerfrom a 1 inch piece
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2 teaspoon granulated sugar
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1/4 teaspoon fresh ground black pepper
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1/4 Cup cornstarch
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cooking spray
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Kosher salttaste
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spring onions and roasted Sesame seedsto serve (optional)
method
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Press the tofu:
Line a loaf tin large enough for the block of tofu with a double layer of kitchen paper or a clean kitchen towel. Place the tofu in the lined skillet. Cover the tofu with another double layer of kitchen paper or a clean kitchen towel. Place another loaf pan on top of the covered tofu and place a few large, heavy cans in the top pan to press the tofu down.
Squeeze the tofu until drier to the touch, about 15 minutes.
If you are using paper towels, swap out the soaked paper towels for new, dry paper towels about halfway through (if necessary). Alternatively, the tofu can also be pressed between 2 covered plates or in a tofu press.
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Meanwhile, prepare the marinade and topping:
In a medium bowl, combine soy sauce, rice wine vinegar, sesame oil, sriracha, grated garlic and ginger, sugar and pepper. Whisk the marinade with a whisk or fork until well combined.
Simple tip!
To make an easy dipping sauce for the crispy tofu, double the marinade ingredients (soy sauce, vinegar, sesame oil, chilli sauce, garlic, ginger, sugar, and pepper). Once marinated, save the mixture for serving.
For the coating, place the cornstarch in a shallow bowl or pie dish.
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Slice and Marinate Tofu:
After pressing, cut the tofu into cubes. Place the pressed tofu on a cutting board so that it is standing on one of its long sides. Halve the tofu lengthwise and cut into 2 thin rectangles. Layer the tofu slices so that they resemble the original tofu block. Cut the tofu into quarters along the long side and into quarters along the short side to make 32 cubes.
Add the diced tofu to the bowl with the marinade and, using a rubber spatula or gentle hands, toss the tofu until each piece is evenly coated in the marinade. Be careful not to break the tofu. Let the cubes marinate at room temperature for about 15 minutes.
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Prepare the hot air fryer:
Preheat the air fryer to 400°F if your air fryer requires preheating. If your air fryer has different settings, use the air fryer setting.
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Spread the tofu:
Spread over the tofu after marinating. Working one piece at a time, roll each cube of tofu in the cornstarch, making sure to coat each side. The layer of cornstarch should be thin and not clumpy. If the tofu is lumpy, gently tap it against the bowl to remove excess tofu.
Place the coated tofu on a dry cutting board or large plate. Repeat until all tofu cubes are coated.
The cornstarch will soak into the marinated tofu – that’s what you want. Unsaturated, added cornstarch bits will not brown. If you notice this, simply dust off the excess cornstarch.
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Air fry the tofu:
Lightly coat the air fryer basket with cooking spray. Place the tofu in the air fryer basket in a single layer, leaving a small gap between each piece to allow heat to circulate and the cubes to brown evenly. Spray the tofu with a light coat of cooking spray.
Place the basket back into the air fryer and cook at 400°F for 5 minutes. Flip the tofu and spray lightly with cooking spray. Continue cooking until the tofu cubes are golden brown and crispy, about 5 more minutes (10 minutes total).
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Make a dipping sauce (optional):
If desired, prepare a sauce from the marinade while air frying the tofu (double the marinade ingredients if you haven’t already). For a thin sauce, whisk the excess marinade until well combined. Garnish with sliced spring onions and toasted sesame seeds.
For a thicker sauce, place the marinade in a very small saucepan. Stir the mixture over medium-high heat until slightly bubbly and reduce, 3 to 5 minutes.
The sauce should be a little thick and hold a line for a few seconds when a spoon or spatula is drawn through the bottom. Immediately transfer the sauce to a small bowl and garnish with chopped spring onions and toasted sesame seeds. Be careful not to overcook the sauce or cook it too aggressively or it will thicken too much.
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Surcharge:
Put the tofu on a plate. Salt lightly if you like. Top with chopped spring onions and roasted sesame seeds and serve immediately crispy (with dipping sauce, if desired).
The tofu can be stored in an airtight container in the refrigerator for up to 4 days.
Love the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 193 | calories |
| 11g | Fat |
| 13g | carbohydrates |
| 13g | protein |
