Air Fryer Tofu

If you’ve been craving a quick, protein-packed dish that turns humble tofu into something irresistibly crispy, this air fryer tofu is about to become your new go-to. Ready in minutes and made with simple pantry staples, it delivers that perfect golden crunch without deep frying. Whether you’re building a nourishing bowl, upgrading your weeknight dinner, or looking for a reliable plant-based option, this recipe sets you up for success from the very first bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy Every Time: The air fryer gives the tofu a beautifully crisp exterior while keeping the inside tender.
• Bold, Balanced Flavors: A savory marinade plus a creamy, spicy-sweet sauce make each bite incredibly satisfying.
• Simple Ingredients, Big Impact: Everything comes from everyday pantry items—yet the final dish tastes restaurant-worthy.
• Fast & Fuss-Free: Minimal prep, no deep frying, and perfect for busy weeknights.
• Crowd-Pleasing Plant-Based Option: Even tofu skeptics will be impressed by the texture and flavor.

What sets this version apart is the technique: marinating, coating in seasoned cornstarch, then air-frying creates exceptionally crisp tofu that holds its shape—ideal for bowls, meal prep, or dipping.

Ingredients Needed

For the Tofu

• 1 (14-oz) block firm tofu, cut into 1½-inch cubes (pressing the tofu first helps it crisp better)
• 2 Tbsp reduced-sodium soy sauce (or tamari)
• 2 tsp toasted sesame oil
• ½ tsp garlic powder
• ½ tsp smoked or hot paprika
• ½ tsp onion powder
• ½ cup cornstarch
• 1 tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• Olive oil cooking spray

For the Spicy-Sweet Sauce

• 2 cloves garlic, finely grated
• ¼ cup mayonnaise (regular or light)
• ¼ cup Thai sweet chili sauce
• 2 Tbsp sriracha

For Serving

• Steamed white rice
• Sliced scallions
• Sesame seeds

How to Make Air Fryer Tofu

Step 1 — Marinate the tofu

In a large bowl, combine the tofu cubes with soy sauce, sesame oil, garlic powder, paprika, and onion powder. Gently toss to coat.
Tip: Let the tofu rest in the fridge for at least 20 minutes (or up to 1 hour) so it absorbs flavor and browns better later.

Step 2 — Coat with cornstarch

In a separate medium bowl, whisk together the cornstarch, 1 tsp salt, and black pepper. Add the marinated tofu and toss until each piece is evenly dusted. Shake off any excess—too much cornstarch can prevent even browning.

Step 3 — Air fry until crispy

Preheat your air fryer to 400°F (200°C). Arrange the tofu in a single layer in the basket (work in batches if needed). Lightly mist with cooking spray.
Air fry for 15 minutes, flipping halfway, until the edges look golden and crisp.

Step 4 — Make the sauce

In a clean large bowl, whisk together the grated garlic, mayonnaise, sweet chili sauce, and sriracha. Taste and adjust salt if needed.
Visual cue: The sauce should look glossy and thick enough to cling to the tofu.

Step 5 — Toss and serve

Add the hot tofu to the sauce and toss gently to coat every piece. Serve over warm rice and finish with scallions and sesame seeds for texture and color.

Serving and Storage Tips

• Serving Ideas:
  • Spoon over rice or quinoa bowls.
  • Add to noodle salads or stir-fries.
  • Serve as a party appetizer with extra chili sauce for dipping.
• Storage:
  • Store leftover tofu in an airtight container for up to 3 days.
  • Keep the sauce separate if you plan to reheat.
• Reheating:
  • Re-crisp tofu in the air fryer at 375°F for 3–5 minutes.
  • Avoid microwaving—it softens the coating.

Helpful Notes

• Press your tofu before cutting to remove extra moisture. It crispifies dramatically better.
• Gluten-free option: Use tamari instead of soy sauce.
• Adjust the heat: Add more or less sriracha depending on spice tolerance.
• Oil spray matters: A light mist helps the coating crisp without becoming greasy.
• Make it saucy or dry: If you prefer dry-crisp tofu, skip tossing with sauce and serve it on the side.

Conclusion

This crispy air fryer tofu hits every note—crunchy, flavorful, satisfying, and unbelievably easy. It’s the kind of recipe you turn to when you want something nourishing yet exciting, fast but still packed with texture and flavor. From quick weeknight dinners to meal prep lunches, it fits seamlessly into any routine.

If you try this recipe, I’d love to hear how it turned out! Leave a comment and a star rating below, and don’t forget to share your creation on Pinterest or Facebook.
What variation will you try next—extra spicy, saucy, or completely custom? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use extra-firm tofu instead of firm?

Absolutely. Extra-firm tofu will hold its shape even better and often gets crispier. You may need slightly less pressing time.

How do I make this gluten-free?

Swap soy sauce for tamari or coconut aminos. All other ingredients are naturally gluten-free.

Why isn’t my tofu getting crispy?

Common reasons include overcrowding the air fryer, not shaking off excess cornstarch, or skipping the oil spray. Make sure the tofu pieces have space around them.

Can I prep this ahead?

Yes! You can marinate the tofu up to 24 hours in advance. Hold off on adding the cornstarch until right before cooking.

Is this freezer-friendly?

Freezing is not recommended once the tofu is coated and cooked—it loses its crispness. You can freeze the tofu block beforehand, which improves its texture.

Can I make this without mayonnaise?

Yes. Replace mayo with plain Greek yogurt, vegan mayo, or even a splash of coconut milk for creaminess.