Let's Talk Tofu: Why These Air Fryer Cubes Are My Comfort Food
Alright, so here's the deal: I never used to be a tofu person. I'd tried it once at a friend's house (they didn't press it, so it was basically a soggy brick; bless their heart, but no thank you). But then I got a hand-me-down air fryer from my cousin—shout-out to her for upgrading her kitchen gadgets every six months—and suddenly, crispy tofu became my thing. Like, weeknight, midnight-snack, bring-to-the-picnic thing. And hey, don't worry if your first batch looks a bit odd; mine looked like sad marshmallows before I figured it out.
Why You'll Probably Love This (if You Like Crunchy Stuff)
I make this when I'm craving something salty and crunchy but don't want to feel like a total potato. My family goes crazy for these cubes (especially my little brother, who once claimed he didn't "do" tofu… until he ate half the bowl). Sometimes I just toss them over rice with leftover veggies, because honestly, it's a lazy person's dream dinner. And you know what, even when I mess up and forget to flip them, they're still pretty good (just a little more on the chewy side, ha!).
What You Need (and What You Can Swap In)
- 1 block of extra-firm tofu (I sometimes use firm if that's all I have; just press it longer)
- 1.5 tablespoons neutral oil (like canola, but I've used olive oil in a pinch—tastes a bit different, but still yum)
- 2 tablespoons soy sauce (tamari works great if you need it gluten-free)
- 1 tablespoon cornstarch (arrowroot powder works too, or potato starch if you find it—it gets extra crispy)
- ½ teaspoon garlic powder (my grandmother swears by fresh garlic, but honestly, any garlic will do, or just skip if you’re not a fan)
- Big pinch of black pepper (or white pepper if you're feeling fancy)
- Optional: smoked paprika, chili flakes, or whatever spice you like—sometimes I throw in Old Bay seasoning because, why not?
How to Make Crispy Tofu in the Air Fryer (Don't Overthink It)
- First things first: press your tofu. You can get all technical with a tofu press, but I usually just wrap it in a clean tea towel and stack a couple cookbooks on top. Leave it for, I dunno, 15-30 minutes? Sometimes I forget about it and it's fine.
- Chop the tofu into bite-sized cubes. Try to make them roughly the same size (but if they're wonky, that's just rustic charm, right?).
- In a big bowl, toss the cubes with oil, soy sauce, garlic powder, and pepper. This is where I sneak a taste. If you like it spicier, add some chili flakes. Or just go wild.
- Sprinkle over the cornstarch (or whatever starch you're using). Toss again—gently, since tofu can be a bit delicate. I always drop at least one cube on the counter; it’s inevitable.
- Spread the cubes in the air fryer basket in a single layer. Don’t crowd 'em—better crispy edges if there’s space. (I once tried cramming in two blocks at once—don’t do this unless you want tofu Jenga.)
- Set your air fryer to 390°F (200°C) for 12-15 minutes. Shake the basket halfway through. Actually, I find it works better if I open it twice and toss them around with tongs, but I forget half the time and it's still okay.
- Done! They should be golden and crispy on the outside, tender on the inside. If they look a bit pale, give them another 2–3 minutes. Or just eat one and see.
Random Notes and Things I Learned the Hard Way
- If your tofu sticks, it probably just needs a bit more oil or you’re being a little too enthusiastic with the shaking (guilty as charged).
- Don’t skip the pressing step; I did once and got tofu that tasted like a sponge took a bath in soy sauce.
- I think these actually taste better the next day, cold. Is that weird? Maybe. But try it.
- For more tofu wisdom, I sometimes check Minimalist Baker’s tofu guide—their stuff is pretty foolproof.
If You Want to Mix Things Up (or Just Experiment)
- Try tossing the cubes in barbecue sauce for the last 3 minutes—amazing in sandwiches.
- Once I tried rolling them in panko before air frying. It was a mess and the crumbs burned. Maybe stick to the starch coating unless you're feeling brave.
- Teriyaki sauce is a win. Buffalo sauce? Not so much, unless you like soggy tofu.
What If You Don’t Have an Air Fryer?
Okay, so I said an air fryer is essential, but you can do this in the oven. Just use a wire rack set over a baking sheet at 425°F (218°C) for about 25 minutes, flipping halfway. Not quite the same, but close enough if you’re desperate (which I have been, trust me).
Storing Leftovers—If You Have Any
Just pop the cooled tofu cubes in an airtight container in the fridge. They’ll keep for up to 3 days. Though honestly, in my house it never lasts more than a day! You can re-crisp them in the air fryer for 2-3 minutes if you need to.
How I Like To Serve These (And How My Family Does)
I love piling these over a big bowl of jasmine rice with sriracha and scallions. My dad dips them in sweet chili sauce and claims it’s "better than chips." Sometimes we put them in lettuce wraps for a light dinner (or what passes for light in our house).
Pro Tips (AKA, Mistakes I’ve Made So You Don’t Have To)
- Don’t rush pressing the tofu—I once tried using just a paper towel and it was, well, a bit tragic.
- If you forget to toss the cubes halfway, they’ll crisp unevenly. Not a tragedy, but they’ll stick together in weird shapes (like tofu transformers).
- Actually, I find it works better if you don’t overload the basket—just do two batches if you have to.
FAQ: Real Questions People Have Asked Me (Or Texted at 11 PM)
- Can I use silken tofu?
- Nope! It's way too soft and just falls apart (I tried, it was a disaster).
- Is cornstarch really necessary?
- Well, you could skip it, but you’ll miss out on the epic crunch. On second thought, maybe try potato starch if you have it.
- How do I keep the tofu from sticking?
- A bit more oil in the basket or on the cubes helps. Or just let them cool a few minutes—they release easier.
- Can I freeze cooked tofu cubes?
- You can, but they get a little chewy after thawing (in a not-so-charming way). I'd just make a fresh batch instead.
- What if I don’t have soy sauce?
- Try coconut aminos or even Worcestershire sauce (if you’re not veggie). Or just salt and pepper—honestly, it’s all about the crunch.
And there you go—my probably-too-long guide to air fryer crispy tofu cubes. Did I mention I learned how to make these after accidentally making a tofu smoothie once? But that's another story for another day. Happy snacking!
Ingredients
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
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2In a large bowl, gently toss tofu cubes with olive oil and soy sauce until evenly coated.
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3In a separate bowl, mix together cornstarch, garlic powder, smoked paprika, salt, and black pepper.
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4Add the dry mixture to the tofu and toss until all cubes are well coated.
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5Arrange tofu cubes in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 15 minutes, shaking the basket halfway through, until golden and crispy.
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6Serve immediately as a snack or add to salads, bowls, or stir-fries.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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