Crispy Tofu
Make Crispy Tofu in the air fryer with a cornstarch crust, minimal oil, and big flavor. Toss in any sauce for bowls, salads, or tacos.
Ingredients
- 14 oz extra-firm tofu drained and pressed (15–20 minutes)
- 2 tbsp cornstarch
- 1 tbsp neutral oil (avocado or canola)
- 1/2 tsp fine salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Press tofu 15–20 minutes, then pat very dry. Cut into ¾–1 inch cubes.14 oz extra-firm tofu
- Preheat air fryer to 400°F.
- In a bowl, toss tofu with oil, salt, garlic powder, and pepper until coated.1 tbsp neutral oil, 1/2 tsp fine salt, 1/2 tsp garlic powder, 1/4 tsp black pepper
- Sprinkle cornstarch over the tofu and toss gently until every piece is evenly coated (no dry patches).2 tbsp cornstarch
- Arrange tofu in a single layer in the air-fryer basket (leave space between pieces).
- Air-fry 12–15 minutes, shaking the basket halfway, until the edges are deep golden and crisp.
Toss with your sauce of choice:
- Warm, sticky sauces in a skillet and toss tofu 30–60 seconds to coat.
- Thinner sauces (like vinaigrettes or chili crisp)—toss in a bowl right before serving to keep it crispy.
Notes
- Press tofu well or use super-firm; drier tofu gets crispier.
- Toss with a little oil before cornstarch; shake off any excess.
- Preheat the basket and cook in a single layer with space between pieces.
- Cut pieces evenly for consistent cooking and crunch.
- Sauce after cooking; reduce sauce until glossy, then toss off the heat.
- If sticking occurs, use perforated parchment after preheating.
Nutrition
Serving: 2servings | Calories: 205kcal | Carbohydrates: 12g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 318mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 2mg