Crispy Air Fryer Tofu

I’ve cooked tofu just about every way imaginable — I’ve fried it, baked it, slow-cooked it, grilled it, and even grated it into a stir-fry. And, for me, none of those methods compare to tofu that’s cooked in the air fryer — especially when it’s partnered with a soy-ginger dipping sauce (that also doubles as a marinade).

Air fryer tofu has those amazing crisp edges that make fried tofu so delicious, but there’s no actual frying with this method. The air fryer is basically a countertop convection oven, meaning the high fan speed and concentrated heat makes cubes of tofu that are pillowy-soft and chewy on the inside and irresistibly crisp on the outside. 

From silken to soft to extra-firm, there are a lot of different types of tofu — and not all of them are well-suited to air frying. When air frying, your best bet is to stick with extra-firm tofu because it holds its shape extremely well. Save the soft or silken tofu for creamy soups, smoothies, or dips. 

Extra-firm tofu has already been pressed so it contains much less moisture than silken and soft tofu. You’ll still want to drain and press the block again to remove even more moisture, but it won’t need more than 30 minutes.

Read more: A Newbie’s Guide to Cooking Tofu & Loving It

1. Press the tofu. Plan on at least 10 minutes to press the tofu, but even better if you have time to allow for 30 minutes. This important step removes extra moisture from the tofu, which allows the tofu to hold its shape during cooking without crumbling or breaking apart, and leaves you with chewy rather than soggy tofu.
2. Marinate the tofu. This recipe includes a soy-ginger dipping sauce that also doubles as a marinade. Marinating the cubed tofu with just a few tablespoons of the sauce is just enough to give otherwise bland tofu a hint of savory flavor.
3. Toss with cornstarch. After marinating, sprinkle the cubed tofu with some cornstarch and toss it around so it’s coated all over. Cornstarch is the magic pantry ingredient that makes air fryer tofu extra crispy.

Removing excess moisture from the tofu will help it hold its shape even better and prevent crumbling during cooking. 

The simplest way to press tofu is to wrap it in a few layers of paper towels or a clean kitchen towel and set it on a large dinner plate or baking sheet. Weigh it down with a heavy object like a skillet, saucepan, or large can, and let drain. Plan to press the tofu for 30 minutes, if you have the time; otherwise a minimum of 10 minutes will offer some benefit. 

You can also use a tofu press, if you have one. 

The beauty of air fryer tofu is that it’s so versatile and there are so many different ways to use it. Air fryer tofu will lose its crisp over time, so it’s best served immediately. You can always reheat it in the air fryer for a few minutes to warm it up and bring most of the crisp back.

It’s hard to beat simply eating it as is, with the dipping sauce (this is my favorite approach), but below are some alternative serving ideas.  

• Cook up some of your favorite vegetable sides to turn it into a meal.
• Add it to salads (and use the dipping sauce as a dressing!).
• Add it to grain or rice bowls.
• Add it to noodle bowls.
• Serve it atop soup or veggie chili.
• Load it in a wrap or sandwich.