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Closeup of crispy air fryer tofu with cornstarch.
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Crispy Air Fryer Tofu

Golden, crispy tofu with a tender center, with no pressing required. A quick pre-boil in salted water draws out excess moisture before cooking, so the air fryer can spend its time browning instead of drying. Tossed with cornstarch and a little oil, this tofu is crispy enough to eat straight off the pan and sturdy enough to hold up in curries, grain bowls, and noodle dishes.
Course dinner, lunch
Cuisine gluten-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 137kcal
Author Stephanie McKercher, RDN

Equipment

  • Knife and cutting board
  • Large pot
  • Slotted spoon
  • Colander
  • Kitchen towel
  • Air fryer

Ingredients

  • 1 (14-ounce) block extra-firm tofu, cut into ¾-inch cubes
  • 3 tablespoons cornstarch
  • 1 tablespoon grapeseed oil or neutral oil of choice
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a rolling boil (see note 1). Gently lower the tofu cubes in using a slotted spoon and boil for 5 minutes. Remove with a slotted spoon and let drain in a colander over the sink for 5 minutes.
  • Transfer the tofu to a clean kitchen towel and pat until very dry. The drier the surface, the crispier the tofu.
  • Preheat the air fryer: Preheat your air fryer to 375°F (190°C) for at least 5 minutes
  • Transfer the dried tofu to a large bowl. Add cornstarch and toss gently until each piece is lightly and evenly coated. Tap off any excess (you want a thin, barely visible dusting, not clumps). Drizzle with oil and toss again until evenly coated. (See note 2 for optional seasonings.)
  • Arrange the tofu in a single layer in the air fryer basket without the pieces touching. Work in batches if needed. Air fry for 12 minutes, then shake the basket or flip the pieces. Continue air frying for another 10-12 minutes, or until deeply golden brown on all sides.
  • Remove from the air fryer and let cool for 2 minutes. The tofu will continue to crisp as it cools. Serve immediately for maximum crispiness, or store for later use.

Notes

  1. Boiling water and salt: Use enough water to fully submerge the tofu, about 8 cups. Add 1 tablespoon salt per 4 cups of water.
  2. Optional seasonings: After tossing the tofu with oil, add any dry seasonings you like and toss to coat. Garlic powder, onion powder, smoked paprika, chili powder, or a mix all work well. Go light on any added salt since the tofu is already seasoned during the boiling step.
  3. Oven instructions: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Follow the same boiling, drying, and coating steps. Spread the tofu in a single layer on the prepared baking sheet, leaving at least ½ inch between each piece. Bake for 15 minutes, flip each piece, then bake for another 15 minutes until deep golden brown and crisp at the edges.
  4. Tofu type: Firm tofu can also be used. Super-firm tofu (vacuum-packed, no water) is the crispiest of all and doesn't require the pre-boil step since it's already very dry. Soft or silken tofu won't hold up well in this recipe.
  5. Storage: Keep in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 400°F oven for 8 minutes or in the air fryer at 375°F for 5 minutes to restore crispness. Store separately from any sauces.
  6. Serving: For maximum crispiness in a saucy dish like curry, add the tofu on top of each bowl or stir it into the sauce immediately before serving.
  7. Nutrition facts are estimates only.

Nutrition

Calories: 137kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 0.2mg | Fiber: 1g | Sugar: 0.3g | Calcium: 124mg | Iron: 1mg