If ever an ingredient needed a PR makeover, it is tofu. The recipe for the job? Air Fryer Tofu. Transcendently crispy outside, pleasantly firm inside, and infused with a savory soy maple marinade, tofu cooked in the air fryer will make a believer out of even its harshest critics.
I am doggedly convinced that anyone who says they donโt like tofu hasnโt tried it in the air fryer yet.
And if you count yourself among the tofu skepticsโI get it.
Tofu can be (and this is a culinary term) ick.
Without the proper treatment, tofu is soggy, mushy, and bland.
WITH proper cooking technique, however, tofu is a culinary playground!
- A hungry sponge, tofu readily absorbs any flavors you add to it.
- With a few easy but critical steps, your tofu will turn out firm, crispy, and delectable.
Why Tofu Becomes Soggy
Here are a few reasons your tofu may turn out soggy:
- Too Much Water. If you don’t press the water out of your tofu, it can easily become soggy.
- Temperature. Cooking your tofu at a low temperature won’t allow it to crisp properly.
While you can use a variety of cooking methods to make tofu crispy (I use freezing and boiling in this Crispy Tofu cooking guide and pressing dry plus pan-frying in this reader favorite Tofu Stir Fry), the most effective one Iโve found so far is using the air fryer.
How to Cook Tofu in the Air Fryer
An air fryer is a high-powered, extra effective countertop convection oven. It blows hot air down and around the food, cooking and crisping it in a few short minutes.
- Air fryer tofu cooks in 11 to 13 minutes, compared to the 25 to 30 minutes youโd need in a regular oven.
Air fryer tofu is also healthy compared to regular fried tofu.
- While deep-fried tofu can be bad for you because it is completely submerged in oil, air fryer tofu takes very little oil to crisp.
Secrets to the Best Air Fryer Tofu
Making the best possible crispy air fryer tofu is a matter of four key components.
- Press the Tofu. This removes excess water that could make the tofu soggy.
- Marinade. On its own, tofu is bland. Letting it sit in a marinade for as little as 15 minutes makes all the difference in the world.
- Cornstarch. I tested this air fryer tofu both with and without cornstarch and found that tossing the marinated tofu in cornstarch prior to adding it to the air fryer made a remarkable difference.
- High Temperature. The best temperature for air fryer tofu is 400 degrees F. This will crisp the outside, while allowing the inside to become pleasantly firm. Air fryer tofu cooks in 9 to 12 minutes.
The Ingredients
- Extra-Firm Tofu. Packed with protein, iron, and calcium, tofu is an excellent meat alternative. It’s important to use extra-firm tofu here, as it contains less water than other varieties and will hold its shape better during cooking.
- Soy Sauce. Rich with umami goodness, soy sauce is a can’t-miss addition to our tofu marinade.
- 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.
The Directions
- Gently press the tofu, then cut into cubes.
- Pat the tofu dry to remove as much excess water as possible.
- Stir the marinade ingredients together.
- Marinade the tofu for 15 minutes.
- Toss to coat with the cornstarch.
- Place the tofu in a single layer in the basket of an air fryer. Cook at 400 degrees F for 9 minutes. Toss, then cook for another 2 to 4 minutes. Repeat with remaining batches, then DIG IN!
Ways to Use Air Fryer Tofu
What crispy tofu cubes you can resist nibbling straight out of the air fryer basket (and yes, air fryer tofu is THAT GOOD) can be used in a variety of ways.
Tofu is a perfect way to add protein to your favorite vegetarian recipes and vegan recipes.
- General Tso Air Fryer Tofu. Follow this General Tsoโs Tofu recipe, but swap in this tofu instead.
- Toss it into any of these healthy Asian recipes.
- Salad. This Mexican Salad and Ramen Salad would be scrumptious with air fryer tofu added.
- Peanut Air Fryer Tofu. Swap it for the chicken in these Asian Chicken Wraps with Thai Peanut Sauce or drizzle it with the peanut sauce from this Chicken Satay.
- Air Fryer Tofu Stir Fry. Try it as the main protein in these healthy stir fry recipes.
- Air Fryer Tofu Buddha Bowl. Use it in this Roasted Veggie Buddha Bowl with Quinoa and Avocado.
- Salt and Pepper Tofu. Check out the Kickinโ Black Pepper Stir Fry in my cookbook. Use this tofu as the protein instead. YUM!
Storage Tips
- 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.
Meal Plan Tip
Cut the tofu block into cubes up to 1 day in advance. Refrigerate them in an airtight storage container.
Mix the marinade ingredients together up to 1 day in advance, and place the mixture in the refrigerator.
What to Serve with Air Fryer Tofu
Recommended Tools to Make this Recipe
- Air Fryer. The air fryer I own and love for making recipes like this one and Air Fryer Grilled Cheese!
- Mixing Bowls. This set is ideal for recipes that require multiple bowls.
- Non-Slip Cutting Board. This cutting board will stay put as you cut the tofu.
The Best Air Fryer
This air fryer works like a dream! It’s the ideal size and has a multitude of different cooking methods.
As you’ve now seen, air fryer tofu is simple to make, tasty, and versatile.
Of all the ways to use tofu, don’t be surprised when you catch yourself enjoying it my favorite way of them all: munched right out of the air fryer basket!
Air Fryer Tofu
Ingredients
- 1 block (12 to 15 ounces) extra-firm tofu 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
- ยฝ teaspoon ground ginger
- 1/2 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 you can 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 those you have 8 strips total. Cut the strips crosswise into cubes that are about 1 inch in size (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. Donโt worry if a few bits crumble. Those will turn deliciously crispy.
- If youโd like to keep the tofu warm between batches, preheat your oven to 250 degrees F and line a baking sheet with parchment paper. Preheat the air fryer to 400 degrees F according to the manufacturerโs 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 that 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, slide the basket out and shake it gently to toss the tofu, then continue 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 make sure it doesnโt burn). If desired, transfer the tofu to the baking sheet and keep 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!
Notes
- TO MAKE GLUTEN FREE: Use tamari 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
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Will be making this soon with few subs i never had tofu before i have your cookbook in study room on my table i dont have an air fryer at home will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love the recipe if you try it, Ramya!
Okay, I am one of the worldโs tofu skeptics. But, I am willing to try. Maybe I missed it, but what is the sauce you are using for dipping?
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.
My daughter loves the simple plain flavor of restaurants. Can I skip the Marinade? Also, Ive always wondered, if Iโm pressing all the liquid out, then marinating it, isnโt that adding all the liquid back in?
Iโm making it this week! Canโt wait!
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!
BEST TOFU EVER. I’ve tried other air fryer tofu recipes and been disappointed with the flavor or thought they weren’t worth the work. This one is simple and turned out so well.
Hooray! I am so so pleased to hear it Samantha. Thanks!
This technique is brilliant! Cornstarch is the key to great texture and I can see how that would work so well with tofu in the air fryer. Looking forward to giving this one a try. Any dipping sauces you would recommend with this?
Thank you, Margaret! I think this would be delicious with soy sauce, teriyaki sauce, peanut sauce, spicy mayo, or any other of your favorite dipping sauces. I hope you love the recipe if you try it!
Wowโฆ I never comment on recipesโฆ this is sooooo good. I will probably have tofu a few times a week now. Thank you for the tips!!!
Hi Cashmere Papi! So glad you enjoyed the recipe! Thank you for this kind review!
I was a person who thought of tofu as ick ! I have made it two ways soaked in marinade then air fried and egg scramble. My fav is the air fried
Hi Barbara! So glad you enjoyed this tofu! Thank you for this kind review!
I just finished making this recipe. I am giving it 5 stars because it turned out so delicious that I can’t stop popping them in my mouth even though I made them for power bowls.
I used this recipe as it was written, except:
Changes to Recipe
I wrapped tofu in a dish towel before cutting and then weighted it down in a collainder for 20 minutes before cutting it.
I used a gallon sized zip lock to marinate and then after marinating I added the arrowroot starch to same bag and tossed to coat
My entire house smelled and still smells so delicious. I will make again and again and again.
Tip: Preheating to 400 and cooking at 400 is key to crispiness!
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!