Air-Fryer Tofu Recipe

Published March 11, 2023

Total Time

30 minutes

Ingredients

• For the tofu:

• 14 oz (400g) medium or medium-firm tofu (firm tofu is acceptable if medium is unavailable), drained thoroughly

• ½ cup potato starch (or cornstarch, a suitable substitute—see Reader Tips)

• 1½ tsp kosher salt

• Freshly cracked black pepper (to taste)

• Nonstick cooking spray

• For the glaze:

• ¼ cup light or dark brown sugar

• 3 tbsp rice vinegar

• 3 tbsp low-sodium soy sauce

• ½ tsp sambal oelek or sriracha (adjust for spice preference)

• Optional garnish: Sliced scallions

Preparation Instructions

Step 1: Drain and Dry the Tofu

Wrap the drained tofu in a clean kitchen towel or several layers of paper towels. Place on a plate and weigh down with a heavy object (e.g., a glass bowl, skillet, or can) to remove excess moisture. Allow to drain for 10–15 minutes (longer draining improves crispiness). Pro Tip: Drain first, then preheat the air fryer (air fryers heat rapidly, so this avoids wasted energy).

Step 2: Preheat the Air Fryer

Set the air fryer to 375°F (190°C) and preheat for 2–3 minutes (if your model requires preheating).

Step 3: Coat the Tofu

In a large bowl, combine the potato starch, salt, and pepper. Unwrap the tofu and pat dry with paper towels again. Cut the tofu into ¾-inch (2 cm) cubes and add to the starch mixture. Gently toss with your fingers to ensure even coating.

Step 4: Air-Fry the Tofu

Spray the air fryer basket with nonstick cooking spray. Transfer the coated tofu to the basket, shaking off excess starch. Spray the tofu lightly with cooking spray once more to prevent clumping. Air-fry for 10 minutes. Use tongs to stir/rotate the tofu halfway through. Continue cooking until the tofu is slightly puffed, lightly browned in spots, and crisp on all sides—10–15 minutes total.

Step 5: Prepare the Glaze

While the tofu cooks, make the glaze: In a small skillet, combine the brown sugar, rice vinegar, and soy sauce over medium heat. Stir occasionally and cook until the sauce thickens slightly (clings lightly to the back of a spoon), about 5 minutes. Remove from heat and stir in the sambal oelek/sriracha.

Step 6: Toss and Serve

Return the crispy tofu to a large bowl. Pour the hot glaze over the tofu and toss to coat evenly. Transfer to a serving plate and garnish with sliced scallions (if using).

Reader Tips & Substitutions

• Potato Starch Alternative:

• "Cornstarch works! Used cornstarch instead of potato starch" (confirming cornstarch is a valid substitute).

• "In the US, look for potato starch in the Passover aisle of supermarkets" (Passover products often include potato starch).

• Cooking Efficiency:

• "Drain the tofu for 15 minutes first, then preheat the air fryer—air fryers heat quickly, so no need to preheat early!" (Optimize timing by draining first).

• Sauce Customization:

• "Added garlic-ginger paste, peanut butter, and mustard for flavor; reduced vinegar" (personalize with garlic, ginger, or nut butters).

• Texture Enhancements:

• "Extra-firm tofu gives a crispier texture" (use extra-firm tofu for maximum crunch).

Enjoy this crispy, flavorful air-fryer tofu—perfect as a snack or side dish!