Let Me Tell You About My Air Fryer Tofu Fiascos (and Successes)
Alright, so picture this: I'm poking around the fridge, and (as usual) I find half a block of tofu sitting there, giving me that "what now?" look. It always happens at 5pm, doesn't it? Anyway, I started fiddling with air fryer tofu after my cousin swore up and down it's the only way tofu ever gets truly crispy. At first I thought, "sure, sounds like another kitchen myth," but—spoiler alert—it actually works. Honestly, I've burnt it, undercooked it, and one time even dropped a piece on the dog (she was thrilled). But hey, that's real life, isn't it?
Why You'll Actually Want to Make This (Trust Me)
I make this air fryer tofu when I want something crunchy but don't want the fuss of deep frying (plus, I'd like the kitchen to not smell like a chip shop for days). My family goes a bit bonkers for this, especially if I toss the tofu in a sticky sauce after—if I forget, I hear about it all night. Oh, and when I’m in a mood for not babysitting the stove, this recipe saves my bacon (er, tofu?). Sometimes it’s my “use up random fridge bits” dinner, which—let’s be honest—is most dinners around here.
Here's What You’ll Need (But You Can Totally Wing It)
- 1 block firm or extra-firm tofu (I’ve used silken once by accident; don’t recommend, it's a mushy mess)
- 1.5 tablespoons oil (anything neutral, but I've slipped up and used olive oil; it’s fine)
- 1 tablespoon soy sauce (my grandmother swore by Kikkoman, but I’ve used supermarket own brand)
- 1 tablespoon cornstarch (or potato starch or plain flour in a pinch—I've even used rice flour when desperate)
- ½ teaspoon garlic powder (optional, but I rarely skip it)
- Pinch of black pepper (or white pepper if that’s your style)
- Optional: dash of chili flakes, a squirt of sriracha, or drizzle of maple syrup for sweet heat
How I Actually Make Air Fryer Tofu (with Some Winging-It)
- First off, I press the tofu. Either with a proper tofu press (mine broke ages ago, so I just use a stack of books and a clean tea towel—sometimes it slides off, but you get the idea). You want to get as much water out as possible. 10-15 minutes usually does the trick, unless you get distracted (guilty).
- Cut tofu into cubes—about an inch, but honestly, make them as big or small as you like. Tiny cubes go extra crispy, though they vanish fast in my house.
- Toss tofu cubes in a bowl. Drizzle with oil, soy sauce, and sprinkle on cornstarch, garlic powder, pepper, and anything else fun. Use your hands to coat—this is where I sneak a taste (don't tell my kids).
- Preheat the air fryer to 200°C/400°F (though sometimes I forget and just chuck it in cold—it still works, but not quite as golden).
- Arrange tofu in a single layer in the basket (if they’re squished together, they steam instead of crisp; learned that the hard way).
- Air fry for 12-15 minutes, shaking halfway. Don’t worry if it looks odd halfway through—mine always does! I usually try a piece around the 13-minute mark (perks of being the cook).
- Once they're good and crispy outside, soft in the middle, pull them out. Try not to eat them all before serving, but no judgement if you do.
Random Discoveries (a.k.a. My Notes)
- If you forget to press the tofu, just cook it longer—it gets there eventually, but not quite the same crunch.
- I used to add more oil, but actually, I find it works better if I don’t overdo it. Less is more, apparently.
- Season after cooking for extra flavor punch, especially if you’re adding sticky sauces.
Things I've Tried (Some Good, Some... Not So Much)
- Tossed in BBQ sauce: Surprisingly tasty, but a bit messy in the air fryer.
- Lemon zest and black pepper: Kind of refreshing, great with salads.
- Coating in nutritional yeast: Love the cheesy vibe, even if it makes the basket a bit gunky.
- Once tried a peanut butter glaze: Tasted alright, but cleaning was a nightmare. Wouldn’t recommend (unless you love washing up!).
Got No Air Fryer? Don't Panic
Honestly, you could bake these in a hot oven (220°C/430°F) for 25-30 minutes—flip halfway. But, the air fryer’s a bit magic here, if you’ve got one. If you don't, see if your mate down the road will let you borrow theirs (worked for me once!)
Storing Leftovers (If You Even Have Any)
Pop them in an airtight tin or tub in the fridge. They’ll last 2 or 3 days, though honestly, in my house they never last more than a day! I think they taste better the next day, especially cold and tossed on noodles.
How I Like to Serve These (and How My Kids Disagree)
Personally, I like them with a pile of stir-fried veg and steamed rice. My youngest insists on sweet chili sauce and eats them like nuggets, which is pretty adorable. Or, sometimes we just chuck them in wraps with whatever’s around. Oh, and occasionally (not often), I’ve even stuck them in a sandwich—don't knock it till you’ve tried it.
Stuff I Learned the Hard Way (Pro Tips)
- I once tried rushing the pressing step because I was starving. Regretted it—soggy cubes. Just wait it out, trust me.
- Don’t crowd the basket. I know it’s tempting, but you’ll just end up with sad, limp tofu.
- Toss right before air frying, not ahead of time, or the starch goes gummy. Ask me how I know.
Questions I Get (and My Not-So-Perfect Answers)
- Can I use any tofu?
- Mostly—just don’t use silken unless you want tofu pudding, which is a very different vibe!
- What if I don’t have cornstarch?
- Use flour or potato starch. Or honestly, skip it if you’re desperate, but you’ll miss out on the best crunch.
- Do I have to preheat the air fryer?
- I mean, technically yes, but sometimes I forget and it still works. Just add a few mins to the cooking.
- Can I freeze them?
- Never tried, actually. I imagine the texture might go a bit odd, but let me know if you do!
- What’s a good sauce to serve with?
- Oooh, so many! Sweet chili, teriyaki, even a quick peanut satay. I sometimes make this easy peanut sauce (not an ad, I just really like it).
- Any recommended air fryer?
- I use a Ninja (not sponsored), but honestly, any basket style works. If you’re looking to buy one, Serious Eats did a good round-up.
Little side note: if you ever end up with leftover tofu, try putting it in miso soup or blending it into a smoothie (seriously, tofu smoothies are a thing—I was skeptical, too). Anyway, hope your tofu turns out crispy and delicious and that you don’t drop any on the dog. Or do, she’ll probably thank you.
Ingredients
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 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, whisk together soy sauce, olive oil, garlic powder, onion powder, smoked paprika, and black pepper.
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3Add the tofu cubes to the bowl and gently toss to coat evenly with the marinade.
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4Sprinkle cornstarch over the tofu and toss again until all pieces are lightly coated.
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5Preheat the air fryer to 375°F (190°C). Arrange the tofu cubes in a single layer in the air fryer basket.
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6Air fry for 15 minutes, shaking the basket halfway through, until the tofu is golden and crispy. Serve immediately.
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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