I made Chinese Salt And Pepper Tofu in the air fryer without cornstarch and it comes out so ridiculously crispy on the outside and absurdly tender inside that you won’t believe it’s tofu.

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I’m obsessed with this crispy Salt And Pepper Tofu from my Air Fried Tofu Recipes phase. I love how the outside snaps and the inside stays meaty, like real tofu should.

This is my go-to when I want Chinese Salt And Pepper Tofu but without the grease. And it’s quick enough for weeknight messes.

I can taste the light soy sauce and the scallions, bright hits that cut the salt pepper crunch. No cornstarch nonsense, just bold texture that actually makes me want more.

They hit different on sad takeout nights every single time and make me weirdly proud, really.

Ingredients

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Extra firm tofu: the hearty protein, it soaks up flavors and gets crispy.
Potato or tapioca starch: gives that addictive crunchy coating, light and airy.
Light soy sauce: salty umami punch, it’s the backbone of seasoning.
Toasted sesame oil: nutty aroma, adds warmth in tiny amounts.
Rice vinegar: bright acid, cuts through richness and keeps it lively.
Neutral oil: helps crisping, it’s practical and neutral tasting.
Fine sea salt: essential seasoning, brings everything together simply.
Black pepper: sharp heat, it’s bold and aromatic.
White pepper: subtle heat, adds earthiness without black specs.
Garlic powder: quick garlic hit, convenient and punchy.
Onion powder: savory depth, it rounds out flavors quietly.
Sichuan peppercorns: numbing zing, fun if you like tingle.
Red pepper flakes: straightforward heat, or swap chili oil for richness.
Scallions: fresh crunch, bright green garnish that livens each bite.
Toasted sesame seeds: little nutty pops, pretty and tasty.
Lime or lemon wedges: bright squeeze, it wakes up the whole dish.

Ingredient Quantities

14 oz (400 g) extra firm tofu, drained (pat dry as best you can)

3 tbsp potato starch or tapioca starch

1 1/2 tbsp light soy sauce

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tbsp neutral oil (vegetable or canola) plus spray if you got it

1 tsp fine sea salt, divided

1 tsp freshly ground black pepper, divided

1/2 tsp ground white pepper (optional but nice)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed Sichuan peppercorns or 1/4 tsp ground if you like it numbing, optional

1/4 tsp crushed red pepper flakes or 1 tsp chili oil for heat, optional

2 scallions, thinly sliced for garnish

1 tbsp toasted sesame seeds for garnish, optional

Wedges of lime or lemon for serving, optional

How to Make this

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1. Press tofu at least 20 minutes to remove as much water as you can, then cut into 1 inch cubes and pat dry again with paper towels or a clean kitchen towel.

2. In a bowl mix 1 1/2 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar and 1 tbsp neutral oil with 1/2 tsp of the fine sea salt and 1/2 tsp of the freshly ground black pepper.

3. Add tofu cubes to the bowl and gently toss to coat, leave to marinate 5 to 10 minutes while you get the starch ready.

4. Put 3 tbsp potato starch or tapioca starch in a shallow bowl, add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground white pepper if using, and a pinch of the crushed Sichuan peppercorns and crushed red pepper flakes if you like heat.

5. One by one dredge the marinated tofu in the starch mix, press lightly so the starch sticks, shake off excess and place cubes in a single layer in the air fryer basket. Spray or brush a little oil on the tofu and basket so it wont stick.

6. Preheat air fryer to 400 F (200 C) if yours needs preheating, then air fry tofu for about 12 to 16 minutes, shaking or flipping halfway through so all sides get crispy. Cook time varies by fryer so watch for a deep golden exterior.

7. While tofu cooks mix the remaining 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper with any leftover crushed Sichuan pepper or a touch more red pepper flakes for the final seasoning.

8. When tofu is crisp and golden remove to a bowl, drizzle 1 tsp neutral oil or 1 tsp chili oil if using, sprinkle the reserved salt pepper mix and toss gently to coat.

9. Plate and garnish with thinly sliced scallions and 1 tbsp toasted sesame seeds, squeeze lime or lemon wedges over top if you like a bright note.

10. Serve immediately while hot and crispy, they are best eaten right away because they lose crispness if they sit.

Equipment Needed

1. Cutting board and a sharp chef knife, for pressing and cutting the tofu into 1 inch cubes
2. Tofu press or heavy skillet plus paper towels or a clean kitchen towel to press out the water
3. 2 mixing bowls, one for the marinade and one shallow bowl for the potato/tapioca starch dredge
4. Measuring spoons and a tablespoon, for precise soy, oils, vinegar and spices
5. Silicone brush or oil mister to lightly oil the tofu and air fryer basket
6. Tongs or chopsticks to turn and move the tofu without breaking it
7. Air fryer with basket (or a convection oven and a baking sheet if you dont have one)
8. Small bowl and spoon for mixing the final salt and pepper seasoning
9. Paper towels or a wire rack and tray to rest the tofu briefly before serving

FAQ

Q: Do I need to press the tofu and how long?

A: Yes, press or pat it dry good. Wrap in paper towels or a clean tea towel and put a heavy pan or books on top for 15 30 minutes if you can. Less moisture means crispier tofu, plain and simple.

Q: Can I use cornstarch instead of potato or tapioca starch?

A: Yep, cornstarch works fine. It crisps up a bit differently, slightly lighter, but still tasty. Use the same amount and shake off any excess before air frying.

Q: What air fryer temp and time should I use?

A: Cook at 390 F (200 C) for 12 16 minutes, shaking the basket or flipping halfway. Times vary by air fryer size and cube size so check at 10 minutes. You want golden edges and a firm bite.

Q: My tofu sticks to the basket, any hacks?

A: Lightly spray the basket or brush with oil first and toss the tofu with 1 tbsp oil before coating in starch. Also don't overcrowd the basket, give pieces space so hot air can circulate.

Q: How do I make it spicier or more numbing like Sichuan salt and pepper?

A: Add more crushed red pepper or swap in a teaspoon of chili oil. For numbing heat add more crushed Sichuan peppercorns or use ground for an even kick. Taste and adjust little by little.

Q: How long will leftovers keep and best reheating method?

A: Keep in fridge up to 3 days. To reheat and keep crisp, pop back in the air fryer at 350 F for 4 6 minutes. Microwaving makes it soggy so avoid it if you want crunch.

Salt And Pepper Tofu Air Fryer Recipe Substitutions and Variations

Potato or tapioca starch -> cornstarch or all purpose flour. Cornstarch gives crisp too, flour will be a bit less crunchy but still nice.
Light soy sauce -> tamari or coconut aminos. Tamari is gluten free and a bit richer, coconut aminos is sweeter and lower sodium.
Toasted sesame oil -> regular sesame seeds oil or a tiny drizzle of olive oil. Use less olive oil cause it can overpower the Asian flavors.
Scallions -> chives, thinly sliced green garlic, or even finely sliced red onion for a sharper bite.

Pro Tips

1. Press the tofu longer than you think, like 30 to 40 minutes if you can. The drier it is the crispier it gets, and you’ll get less splash in the air fryer. Pat each cube again right before dredging so the starch sticks better.

2. Double-dip the starch for extra crunch: do one light coat, press it on, then mist with a tiny bit of oil and give it a second dusting. It makes a thicker crust that holds up longer, but dont overdo it or it gets gummy.

3. Don’t crowd the basket. Give each cube room or crisping is uneven and it wont brown well. If you have to, do two quick batches – it’s worth the wait.

4. Finish hot with salt and oil right out of the fryer. A tiny drizzle of neutral or chili oil plus the reserved salt/pepper mix brings back crunch and lifts the flavor, and a squeeze of lime brightens everything.