Crispy Air Fryer Tofu is a fantastic way to get tofu that’s golden and crunchy on the outside while staying soft and tender inside. It’s simple, healthy, and uses just a little oil and seasoning to create that perfect texture without frying in a pan. The air fryer gives the tofu a crispiness that feels indulgent but is way lighter than traditional frying.
I love making this whenever I want a quick protein boost that doesn’t need hours of marinating or prepping. One of my favorite tips is to press the tofu really well and cut it into even pieces so everything crisps up evenly. You can toss it with your favorite sauce right after cooking for tons of flavor, or keep it plain for a versatile snack or salad topping.
This crispy tofu works amazingly in bowls, salads, or even wrapped in a sandwich. I often serve it with a drizzle of soy sauce or a sweet chili dip. It’s a go-to when I want something that feels a little special but comes together in no time. If you haven’t tried air frying tofu yet, this recipe might just change the way you think about this humble ingredient.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best because it holds its shape and crisps well. Silken tofu is too soft and won’t crisp up. If you can’t find tofu, tempeh is a great substitute but has a stronger flavor.
Soy Sauce: Soy sauce adds saltiness and umami. For gluten-free, tamari is an easy swap. If you want to reduce sodium, try a low-sodium soy sauce or coconut aminos.
Cornstarch: This is key for that crispy crust. You can use arrowroot powder or potato starch as alternatives. It helps the tofu get golden and crunchy in the air fryer.
Sesame Oil and Seeds: These bring a lovely nutty taste. If you don’t have sesame oil, a mild olive or avocado oil will work but with less flavor. Toasted sesame seeds add a nice texture and finishing touch.
How Do You Get the Tofu Super Crispy in the Air Fryer?
Crispy tofu starts with pressing out as much water as you can. After pressing:
- Cut tofu into even-sized cubes so they cook uniformly.
- Coat tofu with a thin layer of oil (sesame oil is great) and cornstarch. The starch creates a crisp shell.
- Arrange tofu in a single layer in the air fryer basket, avoiding overcrowding.
- Air fry at 400°F, shaking or flipping halfway to crisp all sides evenly.
- Don’t skip tossing tofu with a little marinade before coating; it adds flavor inside and out.
Following these tips helps create golden, crunchy tofu that’s still soft inside without any deep frying involved.
Equipment You’ll Need
- Air fryer – I recommend this because it crisps up the tofu evenly without needing much oil.
- Heavy object for pressing – like a cast-iron skillet or a stack of books, to squeeze out excess water from the tofu.
- Knife and cutting board – for slicing the pressed tofu into even cubes.
- Mixing bowls – to toss the tofu with marinade and coatings.
- Spoon or spatula – for gently tossing and coating the tofu.
- Measuring spoons – to scoop out soy sauce, sesame oil, and spices.
Flavor Variations & Add-Ins
- Spice it up with a dash of cayenne or chili flakes in the marinade for heat.
- Use different seasonings like smoked paprika or curry powder to change the flavor profile.
- Add chopped veggies like bell peppers or snap peas before air frying for a veggie-packed meal.
- Serve with a drizzle of peanut sauce or sweet chili sauce for extra flavor.
Crispy Air Fryer Tofu
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 oz) firm or extra-firm tofu
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon nutritional yeast (optional, for extra umami)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
- Cooking spray or a small amount of oil for air fryer basket
Time Needed
This recipe takes about 10-15 minutes for pressing and prepping the tofu, 10-15 minutes for marinating, and 10-15 minutes for air frying. Overall, expect around 35 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Press the Tofu
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object on top like a cast-iron skillet or heavy book, and press for 20-30 minutes to remove excess water. This step is key for crispy tofu.
2. Cut and Marinate
Cut the pressed tofu into even 1-inch cubes. In a bowl, whisk together soy sauce, sesame oil, garlic powder, and onion powder. Add tofu cubes and gently toss to coat. Let it marinate for 10-15 minutes to soak up the flavors.
3. Coat and Air Fry
Sprinkle cornstarch and nutritional yeast over the tofu cubes, tossing gently to coat each piece evenly. Preheat the air fryer to 400°F (200°C) and lightly spray the basket with oil. Place tofu in a single layer without overcrowding. Air fry for 10-15 minutes, shaking or flipping halfway through, until tofu is golden brown and crispy.
4. Garnish and Serve
Transfer the tofu to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions for a fresh, nutty touch. Serve immediately as a snack or add to your favorite salads, bowls, or wraps.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because freezing changes its texture, making it even chewier and better for crisping. Just thaw it completely in the fridge or under cold water, then press out any extra moisture before marinating and cooking.
How Should I Store Leftover Crispy Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep it crispy, reheat in the air fryer or oven rather than the microwave—set to 375°F for 5-7 minutes, flipping halfway through.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari instead of regular soy sauce to keep it gluten-free. Just double-check your other ingredients like sesame oil and spices to ensure they’re labeled gluten-free if needed.
What Are Some Serving Suggestions for Air Fryer Tofu?
This crispy tofu is super versatile—try it tossed in salads, grain bowls, stir-fries, or wraps. It’s also delicious served with dipping sauces like sweet chili, peanut sauce, or a simple soy-ginger glaze.