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Air fryer tofu is the perfect savory snack. Simple to make and super versatile, this recipe will quickly win you over.
Did you grow up with tofu? I only learned about tofu as an adult, and I was a bit intimidated at first, but quickly learned how awesome this versatile and affordable protein source is.
Whether you are a tofu pro or a beginner, this crispy tofu air fryer style recipe is a keeper. Even the pickiest eaters in my house can’t get enough of it!
Here’s what I’m going to teach you in this post:
- All the ingredients you need to make this remarkably easy and healthy air fryer tofu.
- Expert tips to help you air fry tofu to perfection.
- Serving suggestions and recipes to serve alongside crispy tofu air fryer style.
You’ll be amazed at how easy this recipe is. It only takes a few simple ingredients to whip up this savory, satisfying dish in no time.
I made this recipe using the 5.8 QT Cosori Air Fryer. Its square basket makes it the perfect size for our family of 4.
How to Make Air Fryer Tofu
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: First, press the tofu to remove excess moisture. You can use a tofu press or wrap the tofu in a clean, lint free kitchen towel and set a heavy skillet or cutting board on top. Allow it to sit like this for about 15 minutes. Note that extra firm tofu is an excellent choice since it is already lower in moisture.
STEP TWO: Remove the moisture. Then cut your tofu into 1 inch cubes.
STEP THREE: In a small bowl, combine the soy sauce, avocado oil, sesame oil, vinegar, garlic powder, and ground ginger.
STEP FOUR: Pour the mixture over the tofu chunks. Marinate for at least 15 minutes.
STEP FIVE: Next, sprinkle cornstarch over the tofu cubes. Toss gently or carefully flip to make sure all pieces are evenly coated.
STEP SIX: Preheat your air fryer to 380 degrees F.
STEP SEVEN: Arrange tofu chunks in your air fryer basket in a single layer. Cook for approximately 10 minutes, carefully flipping pieces with tongs as needed. Add additional cooking time until your cubes are perfectly crisped to your liking.
What Does Tofu Taste Like?
Tofu is flavorless by nature and quickly takes on the flavor of whatever marinade or seasonings you use. It doesn’t get more versatile than that!
For example, this air fry tofu recipe features soy sauce, sesame oil, garlic, and ginger, and this Asian-inspired flavor profile will shine brightly.
You can get as creative as you’d like by trying out other flavor profiles, such as an Indian-inspired curry or a spicy Mexican twist.
The sky truly is the limit, and tofu can fit beautifully into any meal you are inspired to make.
What Should I Serve With Air Fry Tofu?
This crispy tofu air fryer style is great all by itself as a quick snack or appetizer. You can also try it over an Asian-inspired salad or dip it in this delicious 3 ingredient stir fry sauce or serve it with some rice.
One of my favorite ways to enjoy air fryer tofu is to simply pair it with this Air Fryer Bok Choy recipe. Simple, healthy, delicious- yes, please!
What is Tofu Made From?
Tofu, also known as bean curd, is made from soybeans. Dried soybeans are soaked in water, crushed, and boiled.
The mixture is then separated into the soybean equivalent of “curds and whey.”
The solid pulp (known as okara) is separated from the liquid soy milk portion, and salt coagulating agents are added to enhance the process.
The resulting curds are taken and pressed into the solid blocks we know as tofu. The end result will vary in texture, providing us with the broad tofu categories of silken, soft, firm, extra firm, or super firm.
What is the Best Type of Tofu for Tofu in the Air Fryer?
Extra-firm is the preferred type of tofu for this recipe. It doesn’t take long to press and holds its shape better than softer varieties.
Silken has the most moisture, is often compared to soft white cheese, and is best used for smoothies and vegan souffle.
Firm tofu is the most common type, has medium moisture, and has the consistency of feta cheese.
Extra firm and super firm can both be used for this air fried recipe. They have the least amount of moisture and a much meatier texture, making them both ideal for this savory recipe.
How to Store Leftover Air Fryer Tofu
Leftovers can easily be stored in the refrigerator in an airtight container for 3-5 days. To reheat, air fry tofu until warmed through and crisp again.
I wouldn’t recommend freezing cooked tofu as the texture won’t be pleasant once thawed and reheated. You can, however, freeze the tofu prior to cooking.
Other Vegetarian Recipes You’ll Love:
- 1- 16 ounce block of extra firm tofu
- 2 tablespoon soy sauce
- 1 tablespoon avocado oil
- 1/2 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
- Squeeze the tofu block, by placing it in a clean kitchen towel and then you will want to place something heavy on top of it. It can be a skillet with a weight placed in it, like several canned food items or like shown, a cutting board. You will not need to push down on it, just allow the weight to squeeze the water out. With extra firm tofu, it has less water in it already than a soft tofu. Allow this to sit for 15 minutes or so.
- Once the moisture is squeezed out and then cut into 1 inch chunks.
- In a bowl, combine the marinade ingredients: the soy sauce, avocado oil, sesame oil, vinegar, garlic powder and ground ginger.
- Pour this over the tofu blocks and allow to marinate for 15 minutes.
- Sprinkle cornstarch over the cubes, carefully flipping them on their sides to continue to coat them.
- Preheat your air fryer to 380 and then in a single layer, place your tofu in the basket. Cook for 10 minutes, flipping occasionally and carefully with tongs, till cooked to the desired crispiness.
Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 443mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 12g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.