Crispy air fryer tofu
- Preparation 15 min
- Cooking 15 min
- Servings 2 to 3
- Freezing I do not suggest
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🔥 The one that actually makes tofu irresistible
Tofu can be bland… or it can be downright addictive. This version clearly falls into the second category. Properly pressed, lightly coated, then sent straight into the air fryer to become golden, crispy and deeply satisfying. No long marinades, no complicated steps, just a simple technique that delivers real texture.
This is the kind of recipe you turn to when you want something fast, crunchy and versatile. Toss it into a grain bowl, add it to a salad, wrap it up, or snack on it straight off the counter while it’s still hot. Simple, efficient and always a win.
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✅ Tofu pressing
Pressing is essential to remove excess moisture and allow the cornstarch to adhere properly.
✅ Cube size
Cutting the tofu into evenly sized cubes ensures even cooking and consistent crispiness.
✅ Coating
Toss gently to avoid breaking the cubes while making sure they are fully coated with cornstarch, tamari and oil.
✅ Air fryer cooking
Shaking the basket halfway through helps brown all sides without flipping each piece individually.
✅ Serve right away
Tofu is at its best straight out of the air fryer, while it’s still hot and crispy.
Ingredients
- 450 g (1 lb) extra-firm tofu
- 6 tbsp (90 ml) cornstarch
- 3 tbsp (45 ml) tamari
- 2 tbsp (30 ml) extra-virgin olive oil
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Preparation
- Drain the tofu and press it to remove excess moisture.
- Cut the pressed tofu into cubes and transfer them to a large bowl. Add the cornstarch, tamari and olive oil. Toss until all the pieces are evenly coated.
- Preheat the air fryer to 400 °F (205 °C).
- Arrange the tofu cubes in the basket in a single layer. Cook in two batches if needed.
- Air fry for 12 to 15 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
The tofu can be pressed and cut a few hours ahead of time, but coating and cooking should be done just before serving for maximum crispiness.
Potato starch or arrowroot work just as well to achieve a crispy texture.
Soy sauce works well, and dry spices can also be added to the cornstarch to change up the flavor profile.
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