Quick And Easy Crispy Air Fried Tofu Recipe

I’m sharing my Quick and Easy Crispy Air Fried Tofu: only four ingredients, under 30 minutes, gluten-free and oil-free, and one of my go-to Air Fryer Tofu Recipes you can dress with your favorite sauces.

I wasn’t sure tofu could ever be this addictive but this Quick And Easy Crispy Air Fried Tofu changed my mind. With extra firm tofu and just a dusting of cornstarch or arrowroot the cubes blast into crazy crunchy little bites that don’t feel like sad tofu anymore.

I eat them straight from the basket when I’m lazy, or pile them on salads when I’m pretending to be fancy. It’s quick, wildly satisfying and yes, it’s an Oil Free Crispy Tofu trick that actually works.

Try it once and you’ll keep thinking about it, even at weird hours.

Ingredients

Quick And Easy Crispy Air Fried Tofu

• Extra firm tofu: high in plant protein, good source of iron and calcium.
• Pressing tofu removes water helps it crisp up and improves texture.
• Cornstarch or arrowroot coating makes a super crunchy crust, light not greasy.
• Cornstarch is mostly carbs so use sparingly for lighter bites.
• Tamari gives umami and salt without gluten, deep savory soy flavor.
• Salt brings out flavors be careful or it’ll overpower delicate tofu.
• Overall its protein rich and low in saturated fat, a healthy swap.

Ingredient Quantities

• 1 (14 oz / 400 g) block extra firm tofu, well pressed
• 2 tablespoons cornstarch or arrowroot
• 1 tablespoon tamari or gluten free soy sauce
• 1/2 teaspoon fine salt, more to taste

How to Make this

1. If your block isnt fully pressed, wrap it in paper towels and put a heavy pan on top for 15 to 30 minutes; then pat dry and cut into 1/2 to 3/4 inch cubes or rectangles.

2. Preheat the air fryer to 400°F (200°C) for a few minutes while you prep.

3. Put the tofu in a bowl, pour 1 tablespoon tamari over it, sprinkle 1/2 teaspoon fine salt, and gently toss so each piece gets a light coating; let sit 4 to 5 minutes so the tamari soaks in.

4. Sprinkle 2 tablespoons cornstarch or arrowroot over the tofu and toss again until pieces are evenly dusted; shake off any big clumps.

5. Arrange tofu in a single layer in the air fryer basket, leaving space between pieces; dont overcrowd, cook in batches if necessary or youll get soggy tofu.

6. Air fry for 12 to 16 minutes, flipping or shaking the basket halfway (around 6 to 8 minutes) so all sides crisp up.

7. If you want extra crunch, give it 1 to 2 more minutes but watch closely so it doesnt burn.

8. Remove tofu, taste and add a little more salt if needed, then let rest 1 to 2 minutes to firm up further.

9. Serve hot with your favorite sauce, in salads or bowls, or just eat as is.

Equipment Needed

1. Cutting board and a sharp chef’s knife, to cut the pressed tofu into 1/2 to 3/4 inch cubes
2. Paper towels or a clean kitchen towel plus a heavy skillet or tofu press, to press and soak up moisture
3. Large mixing bowl to toss the tofu with tamari, salt and cornstarch
4. Measuring spoons (1 Tbsp and 1/2 tsp) for the tamari and salt
5. Small sieve, shaker, or a zip-top bag to dust the cornstarch evenly and shake off big clumps
6. Air fryer with a basket that can hold a single layer of tofu, dont overcrowd or youll get soggy pieces
7. Tongs or a silicone spatula to arrange, flip and remove the tofu from the basket
8. Kitchen timer or phone timer plus a serving plate or bowl to rest and serve the crispy tofu

FAQ

Quick And Easy Crispy Air Fried Tofu Recipe Substitutions and Variations

• Tofu: swap with tempeh for a nuttier, firmer bite (no need to press, slice thin and air fry same temp but maybe 1 or 2 minutes less), or use any extra firm tofu brand if you can’t press well — same amount.
• Cornstarch or arrowroot: potato starch or tapioca starch give equal crisp, use 1 to 1, rice flour or all purpose flour will work but the crust is less crunchy.
• Tamari or gluten free soy sauce: regular soy sauce if gluten is fine, or coconut aminos for a soy free, slightly sweeter option; use equal amounts then taste and adjust.
• Fine salt: kosher salt or flaky sea salt are fine substitutes, just remember coarse salts need a bit more by volume so taste and add more if needed.

Pro Tips

1. Press and dry way longer than you think, 30 to 45 minutes if you got the time, the drier it is the crunchier itll get. If you want a meatier chew try freezing the block once then thawing and pressing, it changes the texture real nice.

2. Add a little oil before the cornstarch so it really sticks and browns, like a teaspoon tossed with the cubes or a light spray. Shake off big clumps so you dont get chalky spots.

3. Dont overcrowd the air fryer basket, leave space around each piece so they crisp instead of steam, do batches if needed. Flip or shake halfway with tongs so all sides get color, dont be afraid to watch the last minute or two.

4. Season after frying if youre using salty sauces, they can soften the crust if added too early. Let the tofu sit for 1 to 2 minutes off heat so it firms up, then toss with sauce or serve alongside your dip.