Air Fryer Tofu
If ever an ingredient needed a PR makeover, it is tofu. The recipe for the job? Air Fryer Tofu. This tofu recipe is perfectly crispy outside, pleasantly firm inside, and infused with a savory soy maple marinade.
Air fryer tofu will make a believer out of even its harshest critics.
I am doggedly convinced that anyone who says they don’t like tofu hasn’t tried to air fry tofu yet. And if you count yourself among the tofu skeptics—I get it. Tofu can be (and this is a culinary term) ick. Without the proper treatment, tofu is mushy and bland. Crispy tofu is where it’s at.
While you can use various techniques to make tofu crispy (I use freezing and boiling in this Crispy Tofu and pressing plus pan-frying in this reader favorite Tofu Stir Fry and Baked Tofu), the easiest method that I’ve found is using the air fryer.
A hungry sponge, tofu readily absorbs any flavors you add to it. With a few easy steps, your tofu will turn out firm, crispy, and delectable. PLUS! Since air fryer tofu uses very little oil to crisp, it’s much healthier than regular deep-fried tofu.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Extra-Firm Tofu. It’s essential to use extra-firm tofu here, as it contains less water than other varieties and will hold its shape better during cooking.
- Soy Sauce. If you’d like to make this tofu gluten-free, swap tamari, coconut aminos, or liquid aminos for the soy sauce.
- Rice Wine Vinegar. Rice wine vinegar adds a touch of sweet acidity to the marinade.
- Pure Maple Syrup. Naturally sweetens the marinade and pairs well with the soy sauce.
- Spices. Garlic powder and ground ginger are delicious spice additions to the marinade.
- Sriracha. A dash of hot sauce adds just the right amount of heat. Feel free to use more if you like your tofu spicy.
- Cornstarch. A final toss with cornstarch is the key to a perfectly crispy and golden exterior.
5 Star Review
“Wow… I never comment on recipes… this is sooooo good. I will probably have tofu a few times a week now. Thank you for the tips!”
— Cashmere —
How to Cook Tofu in the Air Fryer
Prep the Tofu. The first step for almost any tofu recipe is pressing it. This removes the liquid it soaks in, which makes it less mushy and gives it more room to absorb the marinade. Cut it and pat it dry.
Mix Marinade. Stir the marinade ingredients together. My Tofu Marinade recipe is a delicious option too—it’s similar to the one for this air fryer tofu, but it has a more smoky flavor. (You can also use another marinade you like.)
Marinate the Tofu. Marinade the tofu for 15 minutes. That’s all it needs!
Toss. Toss to coat with the cornstarch. I tested this air fryer tofu both with and without cornstarch. I found that tossing the marinated tofu in cornstarch prior to adding it to the air fryer made a remarkable difference.
Air Fry. Place the tofu in a single layer in the basket of an air fryer. (For best results, generously coat the air fryer’s basket with cooking spray before adding the tofu.) Air fry the tofu at 400 degrees F for 11 to 14 minutes, tossing at the 9-minute mark.
Finish. Repeat with remaining batches, then serve with your favorite dipping sauce. ENJOY!
My Favorite Ways to Use Air Fryer Tofu
The crispy air fryer tofu nuggets you can resist nibbling straight out of the air fryer basket can be used in a variety of ways.
- General Tso’s Air Fryer Tofu. Follow this General Tso’s Tofu recipe, but swap in this tofu instead.
- Salad. This Ramen Salad would be scrumptious with tofu.
- Peanut Tofu. Swap it for the chicken in these Asian Chicken Wraps with Thai Peanut Sauce, or drizzle it with the peanut sauce from this Chicken Satay.
- Tofu Buddha Bowl. Use it in this Roasted Veggie Buddha Bowl with Quinoa and Avocado.
- Vegetarian Beef and Broccoli. Swap the tofu for the beef in my favorite Healthy Beef and Broccoli recipe.
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Air Fryer Tofu
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Ingredients
- 1 block extra-firm tofu (12 to 15 ounces) must be extra firm
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha or hot sauce of choice
- 1 tablespoon corn starch or arrowroot starch
Instructions
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Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Lay the tofu flat on a cutting board, so the longer edge is towards you, then cut it into four strips. Rotate the strips so that the wider (cut sides) are flat against the cutting board, and cut them in half again, so you have 8 strips total. Cut the strips crosswise into 1-inch cubes (I end up with 5 cubes per strip).
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Line a cutting board or large plate with a clean tea towel (or similar lint-free kitchen towel) or paper towels. Spread the tofu cubes onto it in one layer and lay a second towel on top. Press gently but firmly and change out the towel as needed. The idea is to remove as much water from the tofu as possible.
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In a small bowl or large liquid measuring cup, stir together the soy sauce, vinegar, syrup, oil, garlic powder, ginger, and hot sauce.
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Place the tofu in a shallow baking dish or medium mixing bowl. Pour the soy sauce mixture over the tofu, then with your hand, toss gently to combine. Let the tofu sit for 15 minutes, tossing it again halfway through. Don’t worry if a few bits crumble. Those will turn deliciously crispy.
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If you’d like to keep the tofu warm between batches, preheat your oven to 250°F and line a baking sheet with parchment paper. Preheat the air fryer to 400°F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes of preheat time).
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Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat.
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Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so they do not touch and the air can circulate. (Depending upon the size of your air fryer, you may need to cook it in two or three batches.)
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Cook the tofu for 9 minutes. Then slide the basket out, and shake it gently to toss the tofu. Continue to cook for 2 to 4 additional minutes, tossing and checking it each minute, until the tofu is crisp and dark golden. (The time will vary based on your air fryer; keep a close eye on it towards the end to ensure it doesn’t burn.) If desired, transfer the tofu to the baking sheet and keep it warm in the oven while you finish the rest.
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Repeat with remaining tofu, discarding any excess marinade (if you have some crumbled bits of tofu in the bottom of the bowl, you can air fry those too). Enjoy!
Video
Notes
- TO MAKE GLUTEN FREE: Use tamari, coconut aminos, or liquid aminos in place of the soy sauce.
- TO STORE: Refrigerate tofu in an airtight storage container for up to 4 days.
- TO REHEAT: Recrisp tofu in the air fryer at 375 degrees F. It will only take a few minutes, so check often to prevent burning.
- TO FREEZE: The texture of the tofu may change once frozen and thawed, but the flavor will remain delicious. Place tofu cubes in a single layer on a parchment-lined baking sheet. Freeze until solid. Freeze the frozen tofu in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
