Air Fryer Tofu
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Air fryer tofu is the easiest way to get crispy tofu with almost no oil: cube firm or extra-firm tofu, press out the moisture, toss it with a little soy sauce, oil and cornstarch, and air-fry at 400°F for about 12–15 minutes until golden and crunchy on the outside and tender inside. The two keys are pressing the tofu well (wet tofu won't crisp) and the cornstarch coating, which forms the crisp shell. Finish it with a quick savory Chinese glaze of soy, a little sesame oil, garlic and a touch of sugar, or serve the crispy cubes plain with a dipping sauce. It's vegan, high-protein, and far less fiddly than pan- or deep-frying — perfect over rice, in a stir-fry, in a grain bowl, or as a snack.
Why you'll love this air fryer tofu
- Genuinely crispy tofu with barely any oil — no pan-frying, no mess.
- Vegan, high-protein, and endlessly useful over rice, in bowls, or as a snack.
- The press-and-cornstarch trick gives you a crunchy shell and tender middle.
- A savory Chinese soy-sesame glaze takes it from plain to crave-worthy.
Ingredients
Tofu
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into ¾-inch cubes
- 1 tbsp light soy saucesubstitutes →
- 1 tbsp neutral oil
- 2 tbsp cornstarch
Soy-sesame glaze
- 2 tbsp light soy saucesubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- 1 tsp sugar or honey
- 1 clove garlic, grated
- 1 tsp rice vinegarsubstitutes →
Finish
- 1 tbsp toasted sesame seeds
- 1 scallion, sliced
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Equipment
- Air fryer — Any basket or oven-style air fryer works.(shop →)
- Tofu press or heavy pan — Pressing out moisture is the key to crispy tofu.(shop →)
Instructions
Press the tofu: wrap the block in a clean towel and set something heavy on top for 15 minutes to squeeze out excess water. Cut into ¾-inch cubes.
💡 Pressing is essential — the drier the tofu, the crispier it gets. Extra-firm tofu needs less pressing than firm.
Toss the cubes gently with the soy sauce and oil, then sprinkle over the cornstarch and toss until each cube is lightly, evenly coated.
Arrange the tofu in a single layer in the air fryer basket. Air-fry at 400°F for 12–15 minutes, shaking the basket once or twice, until golden and crisp on all sides.
💡 Give the cubes room — a single layer crisps; a crowded basket steams. Cook in two batches if needed.
Stir the glaze ingredients together. Toss the hot crispy tofu in the glaze (or serve the glaze as a dip to keep the tofu maximally crunchy).
Scatter the sesame seeds and scallion over the top and serve over rice, in a bowl, or as a snack.
Tips & notes
- Press the tofu well and use firm or extra-firm — silken or soft tofu won't crisp.
- Cornstarch is what creates the crunchy shell; toss the cubes until lightly and evenly coated.
- Don't overcrowd the basket. A single layer lets the hot air crisp every side; cook in batches for a big block.
- For maximum crunch, serve the glaze on the side as a dip rather than tossing it in — sauce softens the crust over time.
- These crispy cubes are a great meal-prep base: add them to stir-fries, fried rice, noodle bowls, or salads all week.
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Air Fryer Tofu
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 3
- Level
- Beginner
Ingredients
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into ¾-inch cubes
- 1 tbsp light soy sauce
- 1 tbsp neutral oil
- 2 tbsp cornstarch
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sugar or honey
- 1 clove garlic, grated
- 1 tsp rice vinegar
- 1 tbsp toasted sesame seeds
- 1 scallion, sliced
Instructions
- Press the tofu: wrap the block in a clean towel and set something heavy on top for 15 minutes to squeeze out excess water. Cut into ¾-inch cubes.
- Toss the cubes gently with the soy sauce and oil, then sprinkle over the cornstarch and toss until each cube is lightly, evenly coated.
- Arrange the tofu in a single layer in the air fryer basket. Air-fry at 400°F for 12–15 minutes, shaking the basket once or twice, until golden and crisp on all sides.
- Stir the glaze ingredients together. Toss the hot crispy tofu in the glaze (or serve the glaze as a dip to keep the tofu maximally crunchy).
- Scatter the sesame seeds and scallion over the top and serve over rice, in a bowl, or as a snack.
Nutrition (est., per serving): 190 cal · 13 g protein · 12 g carbs · 11 g fat
Air Fryer Tofu FAQ
How do you make tofu crispy in the air fryer?
Press the tofu to remove moisture, cut it into cubes, toss with a little soy sauce, oil and cornstarch, and air-fry at 400°F for 12–15 minutes in a single layer, shaking once or twice. The two essentials are well-pressed (dry) tofu and the cornstarch coating, which forms the crunchy shell. Not crowding the basket is the third.
Do you have to press tofu before air-frying?
For the crispiest result, yes — excess water steams the tofu and prevents it from crisping. Press firm or extra-firm tofu for about 15 minutes under something heavy. Extra-firm tofu holds less water and needs less pressing; silken or soft tofu is too wet and won't crisp.
What kind of tofu is best for the air fryer?
Firm or extra-firm tofu, which holds its shape and crisps up well. Extra-firm is the most forgiving. Avoid silken or soft tofu, which is too delicate and watery for crisping — save those for soups and steamed dishes like steamed egg.
Is air fryer tofu healthy?
It's a high-protein, plant-based dish made with very little oil — far less than pan- or deep-frying — so it's a lighter way to get crispy tofu. It's naturally vegan and can be made gluten-free with tamari in place of soy sauce. The exact nutrition depends on how much glaze and sugar you add.
What do you serve with crispy air fryer tofu?
It's versatile: serve it over steamed rice with the soy-sesame glaze, add it to stir-fries or fried rice, pile it into a grain or noodle bowl, or eat the cubes as a snack with a dipping sauce. It's also a great protein topping for salads.
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