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A closeup of crispy fried tofu near a bowl of sauce.
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Air-Fried Tofu

Make this crispy, protein-rich, air-fried tofu, and eat it plain or add it to your favorite vegan dishes. Serve this crispy tofu with a simple sauce over rice and steamed veggies.
Course Main Course
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 113kcal
Author Marly McMillen

Equipment

Ingredients

  • 15 oz container extra-firm tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oi
  • ½ teaspoon maple syrup
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon cornstarch
Cups - Metric

Instructions

  • Prep the tofu: Press tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes or tear the tofu into bite-size pieces (tearing tofu creates extra-crispy edges).
  • Season: In a mixing bowl, combine soy sauce, olive oil, maple syrup, garlic powder, and paprika. Stir to combine. Add tofu and gently stir to coat. Let this sit for a few minutes or up to overnight for the tofu to soak in the flavors.
  • Coat: Sprinkle cornstarch over the tofu and toss gently until each piece is evenly coated. This step is key for crispiness.
    cornstarch is being spriled over tofu cubes in a bowl.
  • Air fry: Preheat the air fryer to 400 °F/204°C. Allow the air fryer to heat up. Remove the basket and spray with vegetable cooking spray. Arrange tofu in a single layer in your air fryer basket (no overlapping), shaking the basket halfway through, until golden and crispy.
    Tofu cubes are in an air fryer basket.
  • Serve: Enjoy right away with dipping sauce, toss into a stir-fry, or top a grain bowl.
  • Transfer any unused tofu to a sealed container and refrigerate for up to 7 days.

Video

Notes

Serve this tofu with the dipping sauce from this Cauliflower Sushi recipe.
 

Tips for Extra Crispy Tofu

  • Press longer for crispier tofu: Even 30 minutes can make a big difference. If you’re in a hurry, wrap tofu in a clean towel and press gently with your hands for a quick water release.
  • Tear the tofu into bite-sized pieces instead of cutting to create extra crispy edges.
  • Cornstarch is magic: That light coating gives a crunchy shell. Arrowroot or potato starch also work.
  • Don’t crowd the basket: Air needs to circulate. Cook in batches if needed.
  • Shake or flip: Moving tofu around halfway through helps all sides crisp up.
  • Flavor boosters: Serve with or toss in sauce after it’s cooked (like buffalo sauce, teriyaki, or sweet chili).

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 330mg | Potassium: 215mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 2mg