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Crispy Air Fryer Tofu

Crispy Air Fryer Tofu (Oil Free)

This Crispy Air Fryer Tofu is completely oil free, perfectly golden, and ready in under 30 minutes. With a simple savory cornstarch and spice coating, it delivers the ultimate crunchy exterior and tender interior. Perfect for bowls, salads, wraps, and dipping.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Main Course, Side Dish, Snack
Cuisine American, Oil Free, Vegan
Servings 4
Calories 95 kcal

Ingredients
  

  • 12 ounces extra firm tofu 350 grams, GMO free preferred
  • 2 tablespoons tamari or soy sauce use tamari for gluten free
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon sea salt optional, adjust based on tamari saltiness

For Serving (Optional)

  • Spicy vegan mayo
  • Cashew cream
  • Cooked rice and vegetables

Instructions
 

  • Press the Tofu
    Cut the block of extra firm tofu into half inch cubes. Try to cut the cubes into similarly sized pieces for even cooking. Arrange a layer of paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Add another layer of paper towels on top of the cubes, then place a second cutting board, flat plate, or baking sheet on top. Place something heavy on top, such as a cast iron skillet or a heavy book. Press for 15 minutes to remove excess moisture.
  • Prepare the Seasoning
    While the tofu presses, combine the cornstarch, garlic powder, onion powder, smoked paprika, and sea salt (if using) in a small bowl. Stir until evenly mixed and set aside.
  • Season the Tofu
    Place the pressed tofu cubes in a shallow dish or a container with a lid. Pour the tamari and rice vinegar over the tofu and toss gently to evenly coat all the cubes. If time permits, you may let the tofu marinate at this stage for 30 minutes up to 12 hours in the refrigerator for deeper flavor. When ready to cook, sprinkle the cornstarch and spice mixture over the tofu and toss again until every cube is well coated. If using a container with a lid, you can place the lid on and gently shake and rotate to distribute the seasoning evenly.
  • Air Fry the Tofu
    Preheat your air fryer to 400 degrees Fahrenheit (200 degrees Celsius), if your model requires preheating. Arrange the seasoned tofu cubes in the air fryer basket in a single layer, making sure they are not touching or overcrowded. Work in two batches if you have a smaller air fryer to ensure maximum crispiness. Air fry for 10 to 15 minutes, shaking the basket or tossing the tofu at the halfway point. Start checking around the 10 minute mark; the tofu is done when it is golden brown and crispy on the outside. For the second batch, start checking sooner, as the air fryer is already hot and the tofu will cook faster.
  • Serve
    Serve the crispy tofu immediately. It is best enjoyed the same day it's made for maximum crispiness. Pair with your favorite dipping sauce, such as spicy vegan mayo or cashew cream, or use to top bowls of rice and vegetables, salads, or wraps.

Notes

  • Pressing is Essential: Do not skip the pressing step. Removing excess moisture is key to achieving a crispy exterior.
  • Don't Overcrowd: Arrange the tofu in a single layer with space between the cubes. Overcrowding traps steam and prevents crisping. If you have a smaller air fryer, cook in two separate batches for the best results. Remember that the second batch will cook faster since the fryer is already hot.
  • Even Sizing: Try your best to cut the cubes into similarly sized, half inch pieces for even cooking and best results.
  • Marinating Option: If time permits, let the tofu marinate in the tamari and rice vinegar for 30 minutes up to 12 hours (refrigerated) before adding the cornstarch mixture and air frying. This allows the flavor to absorb more deeply.
  • Freshness: Plan to consume the air fryer tofu the same day it's made, as it will begin to lose its crispiness the longer it sits.
  • Oven Method: No air fryer? Spread the seasoned tofu on a parchment lined baking sheet and bake at 425 degrees Fahrenheit (220 degrees Celsius) for 20 to 25 minutes, flipping halfway through, until golden and crispy.
  • Gluten Free Option: Use tamari instead of soy sauce. For soy free, substitute coconut aminos.
  • Storage: Store leftover tofu in an airtight container in the refrigerator for up to 4 days. Re crisp in the air fryer at 375 degrees Fahrenheit (190 degrees Celsius) for 3 to 5 minutes, or reheat in a skillet over medium heat. Avoid the microwave, as it will soften the tofu.
  • Freezing: Freeze pressed and seasoned but uncooked tofu cubes in a single layer on a baking sheet. Once solid, transfer to a freezer safe bag for up to 3 months. Cook directly from frozen, adding 3 to 5 minutes to the air frying time.