This Air Fryer Tofu recipe is perfectly crispy outside, pleasantly firm inside, and infused with a savory soy maple marinade. This just might be the best way to cook tofu!
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This crispy tofu will make you a believer.
I am doggedly convinced that anyone who says they don’t like tofu hasn’t tried air fryer tofu yet.
If you count yourself among the tofu skeptics—I get it. 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.
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 —
Ingredients and Substitutions
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.
- Olive Oil. A healthy fat that helps carry and transfer the flavors of the marinade into the tofu.
- 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.
How to Make Air Fryer Tofu
Prep the Tofu (photo 1). Gently press the tofu, then cut into cubes. Pat the tofu dry to remove as much excess moisture as possible.
Mix Marinade (photo 2). Stir the marinade ingredients together. Pour over the tofu.
Let Tofu Absorb the Flavor (photo 3). Marinade the tofu for 15 minutes. Toss to coat with the cornstarch.
Air Fry (photo 4). Place the tofu in a single layer in the basket of an air fryer. Air fry tofu at 400 degrees F for 11 to 14 minutes, tossing at the 9-minute mark. Repeat with remaining batches, then serve with your favorite dipping sauce. ENJOY!
My Favorite Ways to Use Air Fryer Tofu
The crispy tofu nuggets you can resist nibbling straight out of the air fryer basket can be used in a variety of ways.
- General Tso’s Air Fryer Tofu. Follow this General Tso’s Tofu recipe, but swap in this tofu instead.
- Salad. This Ramen Salad would be scrumptious with tofu.
- Peanut 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.
- Tofu Buddha Bowl. Use it in this Roasted Veggie Buddha Bowl with Quinoa and Avocado.
- Vegetarian Beef and Broccoli. Swap the tofu for the beef in my favorite Healthy Beef and Broccoli recipe.
Air Fryer Tofu
Video
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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!
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.
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!!
Very good. Replaced a couple ingredients I didn’t have and was still amazing.
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!
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!
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?
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.
Hi! That should work. It would be 2 teaspoon minced garlic. If you test it out, let me know how it goes!
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!
Hi Jessi! So glad you enjoyed it! The photos show both soy sauce and Sriracha mayo as dipping sauces! Hope this helps!
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Barbara! So glad you enjoyed this tofu! Thank you for this kind review!
Hi Cashmere Papi! So glad you enjoyed the recipe! Thank you for this kind review!
Hooray! I am so so pleased to hear it Samantha. Thanks!