Crispy Air Fryer Tofu

I discovered this recipe on a lazy Sunday afternoon when my roommate challenged me to prove that tofu could actually be crunchy—not just edible, but genuinely good. The air fryer changed everything; suddenly I wasn't wrestling with a stovetop and splattering oil everywhere. Those golden cubes came out crackling, and when I poured the warm soy glaze over them, the sound alone made her look up from her phone. We ended up making it three more times that week.

I made this for a dinner party last spring, and someone asked if I'd bought it from a restaurant—which felt like the highest compliment a home cook can get. The glaze was still warm enough to cling to each piece, that sesame oil catching the light as everyone dug in. By the time I brought out the other dishes, the tofu was already gone.

Ingredients

• Firm tofu (400g): Press it really well beforehand—the drier it is, the crispier it becomes, and don't skip the 15-minute rest time if you can help it.
• Cornstarch (1 tbsp for coating): This is your secret weapon for that satisfying crunch; it creates a delicate, golden crust that oil alone can't achieve.
• Olive oil (1 tbsp): Any neutral oil works, but you need just enough to help the cornstarch adhere and brown evenly.
• Salt and black pepper: Don't be shy—season the tofu itself before air frying, not just the glaze.
• Soy sauce (3 tbsp): Use tamari if you need gluten-free, and taste as you go since different brands vary in saltiness.
• Maple syrup or honey (1½ tbsp): This balances the salt and adds a subtle sweetness that makes people ask what the secret ingredient is.
• Rice vinegar (1 tbsp): The acidity cuts through the richness and prevents the glaze from tasting one-dimensional.
• Toasted sesame oil (1 tsp): A little goes a long way—this is the smell that makes everyone walk into the kitchen asking what you're cooking.
• Garlic and ginger: Fresh versions are worth the extra minute of mincing; they taste alive in the glaze rather than dusty.
• Cornstarch slurry (1 tsp + 1 tbsp water): This thickens the glaze so it clings to each piece instead of pooling at the bottom of the bowl.
• Sesame seeds and green onions (optional): They cost almost nothing and transform the dish from simple to intentional-looking.

Instructions

Get your tofu ready:

If you haven't already, wrap your tofu block in a clean kitchen towel and let it sit under a heavy skillet or can for 15 minutes to squeeze out moisture—this step genuinely matters. Once drained, cut it into roughly 2 cm cubes and you're ready to coat.

Heat the air fryer:

Set it to 200°C (400°F) and let it preheat for 3 minutes while you work on the next step.

Coat the tofu:

Toss your tofu cubes gently in a bowl with cornstarch, olive oil, salt, and pepper until every piece has a light, even coating. This is where patience pays off—rough handling breaks the cubes and wastes what could be crispy edges.

Arrange and fry:

Spread the tofu in a single layer in your air fryer basket—don't crowd it, or you'll steam instead of crisp. If your batch doesn't fit, work in two rounds. Air fry for 15–18 minutes, shaking the basket halfway through so every side gets golden and crackling.

Build the glaze:

While the tofu cooks, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Let it come to a gentle simmer, then whisk in your cornstarch slurry and cook for about 1–2 minutes until the glaze thickens enough to coat a spoon.

Bring it together:

Transfer your hot, crispy tofu to a bowl, pour the warm glaze over it, and toss gently so the pieces stay intact but get evenly coated. Finish with sesame seeds and green onions if you have them, then serve immediately while everything is still warm.

Save

There was a moment during that dinner party when everyone fell quiet for a few seconds, just eating and nodding appreciatively. That silence, followed by someone asking for the recipe, felt like proof that plant-based cooking doesn't have to be apologetic or complicated. It just has to be delicious, and this absolutely is.

The Air Fryer Advantage

I used to deep-fry tofu on the stovetop and always felt nervous about hot oil splattering, the smell lingering for days, and the waste. The air fryer solved all three problems at once—no oil splashing, minimal smoke, and you're using a fraction of the oil. The results are consistently crispier, too, because hot air circulates around each piece. Once you try it this way, you'll understand why it's become my default method for almost any fried tofu situation.

Variations Worth Exploring

I've experimented with adding a pinch of five-spice powder to the coating for a more complex flavor, and swapped the soy glaze for a spicy honey-sriracha version when I wanted heat. You could also throw the finished tofu over steamed rice with a side of stir-fried vegetables, toss it into a salad for unexpected crunch, or even stuff it into rice paper wraps for a crispy appetizer. The base recipe is forgiving enough that your kitchen instincts can take over once you master the core technique.

Storage and Make-Ahead Tips

The tofu is best eaten fresh and warm, but leftovers keep in the fridge for up to three days in an airtight container—just reheat briefly in the air fryer for 5 minutes at 180°C to restore the crispness. You can also prep and press the tofu the night before, then coat and fry it whenever you're ready. The glaze can be made several hours ahead and stored in a jar, then gently warmed before tossing with the tofu.

• If you find the glaze too salty, dilute it slightly with a teaspoon of rice vinegar or water.
• Leftovers work great cold in a grain bowl the next day, so don't feel bad if you end up with extras.
• Double the glaze recipe if you're serving more people—everyone always wants more of it.

Save

This recipe proves that weeknight dinners don't have to feel rushed or taste like you're settling for something easy. In 35 minutes, you get something crispy, glossy, and genuinely crave-worthy—the kind of dish that becomes a regular rotation because it's just that good.

Recipe FAQs

→ How do you achieve crispy tofu in an air fryer?

Press the tofu to remove excess moisture, coat it lightly with cornstarch and oil, then air fry at 200°C (400°F) for 15–18 minutes, shaking halfway to ensure even crispness.

→ What ingredients enhance the soy glaze flavor?

A combination of soy sauce, maple syrup, rice vinegar, toasted sesame oil, garlic, and fresh ginger creates a balanced savory and sweet glaze.

→ Can I make this dish gluten-free?

Yes, by using tamari instead of regular soy sauce, the glaze becomes gluten-free without compromising flavor.

→ What are good serving suggestions for crispy tofu?

Serve over steamed rice, noodles, or add to a fresh salad. Garnish with toasted sesame seeds and sliced green onions for extra texture and aroma.

→ How can I add a spicy element to the dish?

Incorporate chili flakes or sriracha into the soy glaze before tossing to introduce a gentle heat that complements the sweet and savory notes.