Crispy Air Fryer Tofu
Air Fryer tofu is crispy, flavorful and can be used in lots of ways. The tofu pieces are tossed in a soy sauce mixture, coated in cornstarch and then “fried” until browned and crispy.
Yield: 4 servings
Ingredients
- 1 (14-16 oz.) package extra firm tofu, drained and pressed (see notes)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch (or arrowroot starch)
Instructions
- Preheat the Air Fryer to 400 degrees Fahrenheit, if yours requires preheating.
- Cut the pressed and drained tofu into ½-inch cubes.
- In a small bowl, combine the soy sauce, olive oil, garlic powder, ginger, salt and pepper. Add the tofu to the bowl and mix carefully to get the tofu pieces coated in the sauce.
- Sprinkle the cornstarch over the tofu and toss gently again to get the cornstarch distributed. (It will soak into the tofu pieces; that’s fine.)
- Place tofu pieces in the Air Fryer tray, leaving plenty of room between each one so they cook evenly.
- Cook at 400 for 12-14 minutes, shaking the tray halfway through, until crispy. Serve immediately.
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Notes
You’ll need to press the tofu before you marinade it. This helps remove excess liquid, which is key to helping it get crispy later. Please plan accordingly. (See notes below on how to do it.)
Make sure to buy extra firm tofu. The other less firm varieties won’t give you the same crispy texture once cooked.
Soy sauce: I recommend low-sodium soy sauce to control the sodium in this dish. You can also use a soy sauce substitute such as tamari or coconut aminos, depending on your needs.
Pepper: The recipe calls for black pepper but you could substitute red pepper flakes if you want a spicy tofu.
How to press tofu:
- Place the block of tofu on a plate with a double layer of paper towels on it.
- Cover the tofu block with another paper towel and plate that is then topped with a heavy can, such as a big can of tomatoes or beans or marinara sauce. You want to weigh it down a bit.
- Let sit for at least 30 minutes and up to an hour to press out excess liquid.
- Then cut your tofu and it’s ready to cook.
- In a small bowl, combine 3 tablespoons low-sodium soy sauce, 3 tablespoons rice wine vinegar, ⅛ teaspoon sesame oil, 1 teaspoon ground ginger (or about 2 teaspoons fresh), ½ teaspoon garlic powder and ½ teaspoon onion powder.
- Add some red pepper flakes or a smidge of sriracha if you’d like it to have a little heat.
- Mix well and dip away!
Nutrition
Serving: 1serving | Calories: 41kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 211mg
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