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If ever an ingredient needed a PR makeover, it is tofu. The recipe for the job? Air Fryer Tofu. This tofu recipe is perfectly crispy outside, pleasantly firm inside, and infused with a savory soy maple marinade.

Air fryer tofu on a plate with dip

Air fryer tofu will make a believer out of even its harshest critics.

cookbook author erin clarke of well plated

I am doggedly convinced that anyone who says they don’t like tofu hasn’t tried to air fry tofu yet. And if you count yourself among the tofu skeptics—I get it. Tofu can be (and this is a culinary term) ick. Without the proper treatment, tofu is mushy and bland. Crispy tofu is where it’s at.

While you can use various techniques to make tofu crispy (I use freezing and boiling in this Crispy Tofu and pressing plus pan-frying in this reader favorite Tofu Stir Fry and Baked Tofu), the easiest method that I’ve found is using the air fryer.

A hungry sponge, tofu readily absorbs any flavors you add to it. With a few easy steps, your tofu will turn out firm, crispy, and delectable. PLUS! Since air fryer tofu uses very little oil to crisp, it’s much healthier than regular deep-fried tofu.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Extra-Firm Tofu. It’s essential to use extra-firm tofu here, as it contains less water than other varieties and will hold its shape better during cooking.
  • Soy Sauce. If you’d like to make this tofu gluten-free, swap tamari, coconut aminos, or liquid aminos for the soy sauce.
  • Rice Wine Vinegar. Rice wine vinegar adds a touch of sweet acidity to the marinade.
  • Pure Maple Syrup. Naturally sweetens the marinade and pairs well with the soy sauce.
  • Spices. Garlic powder and ground ginger are delicious spice additions to the marinade.
  • Sriracha. A dash of hot sauce adds just the right amount of heat. Feel free to use more if you like your tofu spicy.
  • Cornstarch. A final toss with cornstarch is the key to a perfectly crispy and golden exterior.

5 Star Review

“Wow… I never comment on recipes… this is sooooo good. I will probably have tofu a few times a week now. Thank you for the tips!”

— Cashmere —

How to Cook Tofu in the Air Fryer

Prep the Tofu. The first step for almost any tofu recipe is pressing it. This removes the liquid it soaks in, which makes it less mushy and gives it more room to absorb the marinade. Cut it and pat it dry.

Mix Marinade. Stir the marinade ingredients together. My Tofu Marinade recipe is a delicious option too—it’s similar to the one for this air fryer tofu, but it has a more smoky flavor. (You can also use another marinade you like.)

Marinate the Tofu. Marinade the tofu for 15 minutes. That’s all it needs!

Toss. Toss to coat with the cornstarch. I tested this air fryer tofu both with and without cornstarch. I found that tossing the marinated tofu in cornstarch prior to adding it to the air fryer made a remarkable difference.

Air Fry. Place the tofu in a single layer in the basket of an air fryer. (For best results, generously coat the air fryer’s basket with cooking spray before adding the tofu.) Air fry the tofu at 400 degrees F for 11 to 14 minutes, tossing at the 9-minute mark.

Finish. Repeat with remaining batches, then serve with your favorite dipping sauce. ENJOY!

Crispy air fryer tofu

My Favorite Ways to Use Air Fryer Tofu

The crispy air fryer tofu nuggets you can resist nibbling straight out of the air fryer basket can be used in a variety of ways.

Air Fryer Tofu

4.82 From 83 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 5 minutes
Cook: 12 minutes
Total: 30 minutes

Servings: 4 servings
The BEST crispy air fryer tofu recipe with soy maple marinade and a garlic, ginger, and sriracha seasoning. Try on salad, ramen, or stir fry!

Ingredients
  

  • 1 block extra-firm tofu (12 to 15 ounces) must be extra firm
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon Sriracha or hot sauce of choice
  • 1 tablespoon corn starch or arrowroot starch

Instructions
 

  • Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Lay the tofu flat on a cutting board, so the longer edge is towards you, then cut it into four strips. Rotate the strips so that the wider (cut sides) are flat against the cutting board, and cut them in half again, so you have 8 strips total. Cut the strips crosswise into 1-inch cubes (I end up with 5 cubes per strip).
  • Line a cutting board or large plate with a clean tea towel (or similar lint-free kitchen towel) or paper towels. Spread the tofu cubes onto it in one layer and lay a second towel on top. Press gently but firmly and change out the towel as needed. The idea is to remove as much water from the tofu as possible.
  • In a small bowl or large liquid measuring cup, stir together the soy sauce, vinegar, syrup, oil, garlic powder, ginger, and hot sauce.
  • Place the tofu in a shallow baking dish or medium mixing bowl. Pour the soy sauce mixture over the tofu, then with your hand, toss gently to combine. Let the tofu sit for 15 minutes, tossing it again halfway through. Don’t worry if a few bits crumble. Those will turn deliciously crispy.
  • If you’d like to keep the tofu warm between batches, preheat your oven to 250°F and line a baking sheet with parchment paper. Preheat the air fryer to 400°F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes of preheat time).
  • Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat.
  • Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so they do not touch and the air can circulate. (Depending upon the size of your air fryer, you may need to cook it in two or three batches.)
  • Cook the tofu for 9 minutes. Then slide the basket out, and shake it gently to toss the tofu. Continue to cook for 2 to 4 additional minutes, tossing and checking it each minute, until the tofu is crisp and dark golden. (The time will vary based on your air fryer; keep a close eye on it towards the end to ensure it doesn’t burn.) If desired, transfer the tofu to the baking sheet and keep it warm in the oven while you finish the rest.
  • Repeat with remaining tofu, discarding any excess marinade (if you have some crumbled bits of tofu in the bottom of the bowl, you can air fry those too). Enjoy!

Video

Notes

  • TO MAKE GLUTEN FREE: Use tamari, coconut aminos, or liquid aminos in place of the soy sauce.
  • TO STORE: Refrigerate tofu in an airtight storage container for up to 4 days.
  • TO REHEAT: Recrisp tofu in the air fryer at 375 degrees F. It will only take a few minutes, so check often to prevent burning.
  • TO FREEZE: The texture of the tofu may change once frozen and thawed, but the flavor will remain delicious. Place tofu cubes in a single layer on a parchment-lined baking sheet. Freeze until solid. Freeze the frozen tofu in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 96kcalCarbohydrates: 9gProtein: 7gFat: 4gSaturated Fat: 1gPotassium: 177mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 35mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. I’m sorry to hear you had trouble with the recipe, Emma. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  1. I really enjoyed making (super simple)this recipe. The tofu came out flavorful and cripy. My only change would be to cut the tofu up in smaller chucks so that they are more on the crisper side. This is definitely going to be my go to recipe for tofu. Thank you.5 stars

  2. I love the recipe but have one question. After I soak the tofu, do I remove the liquid before tossing with the cornstarch. I’m assuming I toss it in the bowl rather than in the air fryer which is preheated and hot. After I tossed it with the cornstarch, the moisture from the marinade made the cornstarch disappear and melt in so I wasn’t sure if the tofu was getting the full benefit to make it crunchy. Can you explain your technique here-I feel it makes a difference.

    1. I’m new to the air fryer and this recipe was perfect for my tofu. I removed the marinade before tossing with the cornstarch but I see I should have kept it. Will do it that way next week.5 stars

  3. I have made this a few times and nothing needs changing. Sure, you can make a more complex recipe with fresher ingredients, but I find the ease of this to be perfectly delightful. It’s the kind of recipe that makes me actually want to cook. I will. make it again and again. Thank you for the recipe.5 stars

  4. I just started with an air fryer and enjoying new recipes. This was very good and smelled fantastic! My problem, and this is not just this recipe, is dryness. I see I folks asking in other comments if they should remove the remaining liquid before tossing in the cornstarch-my issue is that my marinade gets absorbed so fast I don’t think it distributes well. I assume I am pressing out too much liquid beforehand? Do you have any guidelines for pressing out just the right amount of water? Thanks!4 stars

    1. Hi Sherri, glad you enjoyed it. I don’t have any specific guide on how much water to press out of the tofu but maybe just try doing it lightly next time, or not at all and see if you get the desired texture that you are looking for.

  5. This was my first attempt at working with tofu- and it was a success!! The recipe was easy to follow, and it turned out delicious. I’m excited to bring tofu into my regular rotation for some extra protein. Thanks!5 stars

    1. Hi! That should work. It would be 2 teaspoon minced garlic. If you test it out, let me know how it goes!

      1
    1. Hi Carla! I haven’t tried it, but I think it could work. If you decide to experiment, let me know how it goes!

  6. I just made this and omg, anyone else get chicken nugget vibes?? Especially the crunchy pieces! That was a total surprise! I broke out all different sauces and killed the whole block in one go lol I followed the recipe but left out ground ginger bc I didn’t have it. A total fan of this recipe! Thanks for sharing!!5 stars

  7. I LOVE this recipe! Before this, I haven’t really found a recipe that makes the tofu crispy but “tender” on the inside. This is IT! Love your website and am excited to try your other recipes. Thank you so much!5 stars

  8. What a great way to cook tofu, hardly anything to clean up and it tasted 10 times better than the way I’ve always cooked it, in a frying pan! Thank you for helping me to embrace our Air Fryer!5 stars

    1. So glad you enjoyed it, Emily! Make sure to check out all of our other air fryer recipes! https://www.wellplated.com/category/recipes-by-type/air-fryer/

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  1. My daughter loves the simple plain flavor of restaurants. Can I skip the Marinade? Also, Ive always wondered, if I’m pressing all the liquid out, then marinating it, isn’t that adding all the liquid back in?
    I’m making it this week! Can’t wait!

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    1. Hi Marci! I’ve only tested the recipe with the marinade, so you’d be experimenting. The marinade adds some moisture but not so much that it becomes soggy. If you decide to play around with it, I’d love to hear how it goes!

      1
  2. Okay, I am one of the world’s tofu skeptics. But, I am willing to try. Maybe I missed it, but what is the sauce you are using for dipping?

    1
    1. I hope you enjoy the recipe, Barbt! The photos show both soy sauce and Sriracha mayo as dipping sauces, but any of your favorite sauces would work great here.

      1
  3. Hi! That should work. It would be 2 teaspoon minced garlic. If you test it out, let me know how it goes!

    1
  4. Hi Kathy! I’m pretty sure the microwave will make them no longer crispy. I haven’t tried it myself so you could experiment with it. Let me know how it goes if you do!

    1
  5. Hi Jessi! So glad you enjoyed it! The photos show both soy sauce and Sriracha mayo as dipping sauces! Hope this helps!

    1