Crispy Air Fryer Tofu (Printable version)
Air-fried tofu cubes glazed with savory-sweet soy sauce, perfect as a snack or served over grains.
# Ingredient list:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
→ Marinade & Coating
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp cornstarch
04 - 1 tbsp sesame oil
05 - ½ tsp garlic powder
→ Soy Glaze
06 - 3 tbsp soy sauce
07 - 2 tbsp maple syrup or honey
08 - 1 tbsp rice vinegar
09 - 1 tbsp water
10 - 1 tsp cornstarch
11 - 1 garlic clove, minced
12 - ½ tsp grated ginger
→ Garnish (optional)
13 - 1 tbsp sesame seeds
14 - 2 spring onions, thinly sliced
# Directions:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Toss tofu cubes with 2 tablespoons soy sauce and let marinate for 5 minutes.
03 - Sprinkle tofu with cornstarch and garlic powder, then drizzle with sesame oil. Toss gently to coat evenly.
04 - Arrange tofu in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking halfway through, until crispy and golden.
05 - Combine soy sauce, maple syrup, rice vinegar, water, garlic, and ginger in a small saucepan. Simmer over medium heat.
06 - Mix cornstarch with a splash of water to create a slurry. Stir into simmering sauce and cook for 1 to 2 minutes until thickened, then remove from heat.
07 - Transfer tofu to a large bowl, pour the glaze over, and toss gently to coat.
08 - Serve immediately garnished with sesame seeds and sliced spring onions, if desired.
# Expert Tips:
01 -
- Tofu becomes genuinely crispy outside while staying tender inside, no weird rubbery texture.
- Takes less than 30 minutes from start to plate, perfect for those moments when you need dinner that isn't cereal.
- Works as an appetizer, snack, or main course, so you're not locked into one way of eating it.
02 -
- Pressing your tofu isn't optional—I learned this the hard way when wet tofu steamed instead of crisped, and I ended up with chewy disappointment.
- Shaking the basket halfway through isn't just a suggestion; the tofu pieces on the bottom won't crisp without air circulation, and you'll end up with uneven results.
- Make your glaze while the tofu cooks so it's warm and pourable when you need it—a cold glaze won't coat properly and will clump up.
03 -
- Don't crowd your air fryer basket—tofu needs air circulation all around it, so if pieces are touching, they'll steam instead of crisp.
- The cornstarch slurry needs to be smooth before hitting the hot sauce, or you'll get lumps that make your glaze gritty instead of silky.
- Toss the glazed tofu gently so the crispy coating doesn't shatter completely, but honestly, a few crispy bits falling off into the glaze isn't a problem.