If you’re looking for a fast, easy way to turn tofu into flavorful golden crispy bites, this air fryer tofu is a great option. I used a quick marinade to season the tofu, coated it with cornstarch and air fried it until crispy, then tossed it in a salt and pepper mix for extra rich flavor. With a squeeze of lemon juice and some mayonnaise, it is the perfect appetizer. I also like to top it on salads, rice bowls and noodles, adding healthy protein to my meal.
Why Make Tofu in the Air Fryer?
Tofu is incredibly versatile but can sometimes turn out soggy or bland when baked. The air fryer takes care of that with minimal oil and maximum crunch. In just about 20 minutes, you get tofu that’s crispy on the outside and tender on the inside—without deep frying.
How to make air fryer tofu
- First, use a few basic seasonings to marinate the tofu briefly to add flavor.
- Coat the tofu with a generous amount of cornstarch. This is the key step to give it the crispy texture. The coating doesn’t have to be very even. I found it helpful to place the tofu on a tray or in a big bowl, then sprinkle the cornstarch over all the pieces. Then rotate the tofu and coat again. You can also place the tofu and cornstarch in a ziplock bag and shake it. But I found that the tray method keeps the tofu cubes more intact.
- Spray the tofu with a generous amount of oil and air fry it. Cook halfway through, spray with oil again, then air fry until golden crispy. It’s important to use enough oil to cover all the cornstarch, so the surface turns crispy instead of leaving dry spots. The oil also gives the tofu a great crispy crunchy texture without getting chewy and dry.
- Last, I toss the hot tofu with a salt-pepper mix, like I’d use for salt and pepper tofu. The crispy surface holds onto the seasoning well, making them delightful to eat by themself.
Now you have these golden crispy tofu bites. If you plan to serve them as an appetizer, I recommend some lemon wedges, mayonnaise, and maybe a little hot sauce on the side. The tofu will remain crunchy and crispy even after they’ve cooled off, making them a great party snack.
Other delicious tofu recipes
- Stuffed Tofu (囊豆腐)
- Crispy Sesame Tofu
- Egg and Tofu Stir Fry (15-Minute)
- Tofu and Broccoli Stir Fry
- General Tso’s Tofu
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Air Fryer Tofu
Ingredients
Tofu
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1 block (16 ounces / 450g) firm tofu , cut into 1/2 inch (1 cm) squares
- 1 tablespoon peanut oil
- 1 teaspoon Shaoxing wine
Spice Mix
- 1 teaspoon white pepper powder
- 1/2 teaspoon brown sugar (or regular sugar)
- 1/2 teaspoon salt
- 1/8 teaspoon five-spice powder
Cooking
- 4 tablespoons cornstarch
- Oil spray
- Lemon wedges for garnish (Optional)
- Mayonnaise for garnish (Optional)
Instructions
Cooking
- To marinate the tofu: Combine the garlic powder, ginger powder, and salt in a big bowl. Stir to mix well. Gently pat the tofu dry with kitchen paper towels (no need to press the tofu). Then add it to the spice bowl and gently mix with a spatula. Pour in the peanut oil and Shaoxing wine. Stir again to mix well. Marinate while preparing other ingredients.
- For the spice mix: Combine the ingredients for the spice mix in a small bowl and stir to mix well.
- To cook the tofu: When you’re ready to cook, add the cornstarch to the bowl of tofu, 1 tablespoon at a time, and gently mix until the tofu is evenly coated with a thick coating.
- Heat air fryer to 400 degrees for 10 minutes. Spray the air fryer basket with oil. Place the tofu in the air fryer basket without overlapping. Once the tofu is in the air fryer basket, spray a generous amount of oil to cover the tofu so the cornstarch doesn’t look dry. Cook until the tofu turns light golden, about 8 to 10 minutes. Flip the tofu using a pair of tongs. Spray with a generous amount of oil again. Continue to cook until turning golden brown throughout and some edges have browned, another 8 to 10 minutes. Once done, transfer tofu to a big bowl.
- While the tofu is still hot, sprinkle about half of the spice mix onto it and gently toss it with a spatula. Adjust the taste by adding more spice mix if needed.
- Serve hot or at room temperature as an appetizer with the remaining spice mix on the side for dipping. If preferred, serve with lemon wedges and mayonnaise.
Notes
- To make the dish gluten-free: Use dry sherry or chicken stock to replace Shaoxing wine.
Nutrition
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