Crispy Air Fryer Tofu
Crispy Air Fryer Tofu turns humble blocks of bean curd into golden, shatteringly crunchy bites with a tender custard-like center. The hot circulating air crisps every edge without a pool of oil, making this a lighter take on a takeout favorite. Serve it over rice bowls, tossed into salads, or simply dipped in your favorite sauce.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 400 g firm tofu
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp olive oil
Instructions
- Drain a block of extra-firm tofu and set it on a folded clean kitchen towel, place a plate on top weighted with a can, and press for twenty to thirty minutes to remove excess moisture which is the key to crispness.
- Cut the pressed tofu into bite-sized cubes about one inch across, keeping them uniform so they cook evenly.
- Place the cubes in a bowl, drizzle with a tablespoon of neutral oil and a splash of soy sauce, then toss gently to coat each piece.
- Sprinkle one to two tablespoons of cornstarch over the tofu and toss again until every cube wears a thin even dusting, which builds the crunchy exterior.
- Preheat the air fryer to 200C (400F) for three minutes so the basket is hot when the tofu goes in.
- Arrange the cubes in a single layer with space between them, working in batches if needed to avoid crowding which would steam rather than crisp.
- Air fry for twelve to fifteen minutes, shaking the basket every five minutes, until the tofu is deeply golden and firm with crisp edges.
- Let the tofu rest for two minutes so the shell sets, then serve immediately while hot and crackly.
💡 Chef's tip
Press the tofu for at least twenty minutes under a weighted plate to drive out water, then toss it in a light coat of cornstarch before air frying, as the starch is what creates that signature crackly shell.
Pressing the tofu first is the single biggest factor in crispiness: less water means more crunch.
Nutrition (per serving)
- Calories: 190 kcal
- Protein: 18 g
- Carbs: 8 g
- Fat: 10 g
