Crispy Air Fryer Tofu (Print Version)

Golden-crisp tofu cubes with a savory-sweet soy glaze, ideal for quick, flavorful meals or snacks.

# Recipe Ingredients:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 1 tablespoon cornstarch
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Soy Glaze

06 - 3 tablespoons soy sauce (use tamari for gluten-free)
07 - 1½ tablespoons maple syrup or honey
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish (optional)

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a bowl, gently toss tofu cubes with cornstarch, olive oil, salt, and black pepper until evenly coated.
03 - Place tofu cubes in a single layer in the air fryer basket, working in batches if necessary.
04 - Air fry the tofu for 15 to 18 minutes, shaking the basket halfway through, until golden and crispy.
05 - Combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.
06 - Stir in the cornstarch slurry and cook, whisking continuously, until the glaze thickens, about 1 to 2 minutes, then remove from heat.
07 - Transfer the crispy tofu to a large bowl and pour the warm soy glaze over it, gently tossing to coat evenly.
08 - Serve immediately, optionally garnished with toasted sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • The tofu actually tastes crispy outside and creamy inside—no sad, soggy cubes pretending to be food.
  • It comes together faster than ordering takeout, and tastes like you spent way more effort than you did.
  • It works as a snack, an appetizer, or thrown over rice when you need dinner in under 40 minutes.
02 -
  • Pressing the tofu is not optional—it's the difference between crispy and chewy, and it takes 15 minutes that genuinely transform the outcome.
  • The glaze thickens as it cools, so if you make it ahead, reheat it gently before tossing with the tofu or it'll be too thick to coat evenly.
  • Serve this immediately; crispy tofu waits for no one and gets softer as it sits.
03 -
  • Buy the firmest tofu you can find—silken tofu will fall apart, but medium or firm tofu transforms beautifully in the air fryer.
  • If your tofu cubes aren't browning evenly, flip them once halfway through cooking rather than just shaking the basket.

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