Here’s a simple, foolproof recipe for Crispy Air-Fried Tofu—golden on the outside, tender inside, and great for bowls, wraps, or snacking.
Crispy Air-Fried Tofu
Ingredients
- 1 block (14–16 oz / 400–450 g) extra-firm tofu
- 1 tbsp soy sauce or tamari
- 1 tbsp oil (olive, avocado, or sesame)
- 1 tbsp cornstarch (key for crispiness)
- ½ tsp garlic powder
- ½ tsp smoked paprika (or regular paprika)
- ¼ tsp black pepper
- Optional: pinch of salt (go easy if soy sauce is salty)
Instructions
- Press the tofu
Wrap tofu in a clean towel and press for 15–30 minutes (or use a tofu press). This removes moisture so it crisps better. - Cut & season
Cut into ¾–1 inch cubes. In a bowl, gently toss with soy sauce and oil. - Coat for crispiness
Sprinkle cornstarch, garlic powder, paprika, and pepper over tofu. Toss until evenly coated. - Air fry
- Preheat air fryer to 375°F / 190°C
- Arrange tofu in a single layer (don’t overcrowd)
- Air fry 12–15 minutes, shaking halfway, until golden and crisp
- Serve immediately
Best hot and fresh!
Pro Tips
- Extra crispy: Add 1 more teaspoon of cornstarch.
- No sticking: Lightly spray the air fryer basket.
- Chewier tofu: Freeze tofu once, thaw, then press before cooking.
Flavor Variations
- Buffalo: Toss cooked tofu in buffalo sauce.
- Teriyaki: Brush with teriyaki in the last 2 minutes.
- Spicy: Add cayenne or chili crisp after cooking.
- Lemon-pepper: Skip paprika, add lemon zest + extra pepper.
If you want, tell me what you’re serving it with (rice bowl, salad, tacos, noodles), and I’ll tailor the seasoning 😄
