Save I discovered air fryer tofu completely by accident one Tuesday evening when my usual oven was acting temperamental and I had friends coming over in an hour. Desperate and skeptical, I tossed some pressed tofu cubes into my air fryer with a coating of cornstarch and spices, and something magical happened—they emerged golden, impossibly crispy on the outside, and tender within. That peanut sauce, whisked together while the tofu cooked, transformed the whole thing into something I couldn't stop eating. Now I make this constantly, sometimes because I'm feeding people, sometimes just because I crave that contrast of textures and that nutty, tangy sauce.
My roommate once watched me make this and asked if I was trying to convert her to veganism, which made me laugh because honestly, this dish doesn't feel like it's missing anything. She came back the next evening asking me to make it again, and that's when I knew it wasn't about the tofu being a substitute for anything—it was just genuinely delicious food that happened to be plant-based. We ate it standing at the kitchen counter, sauce dripping down our hands, arguing about whether cilantro or scallions mattered more.
Ingredients
- Extra-firm tofu (400g): This is non-negotiable—silken tofu will fall apart, and regular tofu won't get crispy enough to matter. The pressing step sounds fussy but it's genuinely the difference between soggy and spectacular.
- Soy sauce (1 tbsp for tofu): Use tamari if you need gluten-free, but the regular stuff adds umami that's hard to replicate.
- Olive or sesame oil (1 tbsp): Sesame oil gives more flavor, but olive oil works if that's what you have—the coating still crisps up beautifully.
- Cornstarch (2 tbsp): This is the secret to the crispiness; it creates a texture that's almost tempura-like when air fried.
- Garlic powder, smoked paprika, black pepper: These three together create a savory base that pairs perfectly with the sweet-tangy peanut sauce.
- Natural peanut butter (4 tbsp): The kind with just peanuts and salt, not the heavily sweetened versions—you're controlling the sweetness with maple syrup.
- Maple syrup or honey (1 tbsp): Maple syrup gives a deeper note; honey is brighter and slightly floral if you prefer.
- Rice vinegar or lime juice (1 tbsp): The acid is crucial for balance; it cuts through the richness and keeps the sauce from feeling heavy.
- Fresh ginger and garlic: Don't skip these—minced fresh ginger adds a warm bite that bottled ginger powder never captures.
- Warm water (2–3 tbsp): Add this slowly; you're building the sauce to the right consistency rather than following a fixed amount.
Instructions
- Press your tofu like you mean it:
- Wrap the block in a clean kitchen towel, set it on a plate, and place something heavy on top—a cast iron skillet, a stack of books, whatever. Let it sit for 10 to 15 minutes while you gather your other ingredients. You'll be amazed how much liquid comes out; this step is what makes the difference between tofu that crisps and tofu that steams.
- Cut into honest cubes:
- Aim for roughly 2-centimeter pieces; they should be substantial enough to hold their shape but small enough to cook through quickly in the air fryer. Ragged edges are fine—they actually get crispier.
- Build the coating:
- In a bowl, coat the tofu with soy sauce and oil first, then sprinkle the cornstarch, garlic powder, paprika, and pepper over top. Toss gently but thoroughly; every piece should be evenly coated. This is where seasoning happens, so taste a tiny bit of the mixture and adjust if needed.
- Get your air fryer ready:
- Set it to 200°C (400°F) and let it preheat for a couple of minutes while you finish coating the tofu. A properly heated air fryer makes all the difference in crispiness.
- Arrange and air fry:
- Spread the tofu cubes in a single layer in the basket, leaving space between them so air can circulate. Cook for 12 to 15 minutes, shaking the basket halfway through; this is important because it helps them brown evenly. They're done when they're golden brown and the edges are starting to look almost caramelized.
- While they cook, make the sauce:
- In a small bowl or cup, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, and chili flakes if using. The mixture will be thick at first; add warm water one tablespoon at a time, whisking between additions, until you reach a sauce consistency that drips from a spoon but isn't watery. It should feel like something you want to pour over food.
- Bring it all together:
- Plate the crispy tofu while it's still warm, drizzle with the peanut sauce, and scatter with your chosen garnishes. The tofu stays crispy for a few minutes, so don't wait around—eat it while it's at its best.
Save There's something about eating food that's warm and crispy and saucy that makes people slow down and actually pay attention to what's on their plate. A friend once said this tastes like the opposite of a sad desk lunch, and I think about that every time I make it. It's proof that plant-based cooking doesn't have to be about restraint—sometimes it's just about deliciousness.
The Magic of the Air Fryer for Tofu
The air fryer circulates heat at high speed, creating a dry cooking environment that gets the outside of tofu incredibly crispy while the inside stays creamy. This is genuinely difficult to replicate in a regular oven, where you battle steam and uneven heat. I've tried pan-frying this same tofu, and it's fine, but the air fryer version has a texture that feels like a revelation every single time. The cornstarch coating is key—it crisps into something almost translucent and delicate, nothing like the dense coating you'd get from deep-frying.
Building Flavor in the Peanut Sauce
This sauce works because it balances four things: the nutty richness of peanut butter, the saltiness of soy sauce, the subtle sweetness of maple syrup, and the brightness of rice vinegar or lime juice. Ginger and garlic add depth and warmth, while chili flakes give an optional edge if you want it. The water is the final detail—you're not just thinning it out, you're emulsifying the sauce and making it pourable. I've made this sauce dozens of ways, but this combination is the one I return to because it tastes balanced and complete.
Ways to Serve This and Make It a Meal
On its own, this is perfect as an appetizer or snack, especially if you're serving it at a gathering. For a full meal, serve it over steamed white or brown rice, or next to sautéed vegetables like bok choy or broccoli. I've also eaten this in lettuce wraps, which adds a fresh, crunchy element that plays beautifully against the crispy tofu. The sauce is also incredible on roasted vegetables, so don't think of it as exclusively paired with tofu—it's just a genuinely delicious thing to have around.
- Stretch leftovers by chopping the tofu and tossing it into a grain bowl with whatever vegetables you have on hand: Cold crispy tofu is still delicious, and the sauce only gets more flavorful as it sits.
- If you're meal prepping, make the sauce ahead: It keeps for four or five days in the fridge, and the tofu is best eaten the day it's made.
- Double the batch and freeze extra cooked tofu: Reheat it briefly in the air fryer to restore crispiness, though it won't be quite as spectacular as the first time.
Save This dish has become my answer to the question of what to cook when I want something that feels special but doesn't demand hours in the kitchen. Every time I make it, it turns into something people gather around.
Recipe FAQs
- → How do I achieve crispy tofu in an air fryer?
Press the tofu to remove excess moisture, coat with cornstarch and spices, then air fry at 400°F (200°C) for 12–15 minutes, shaking halfway for even crispiness.
- → Can I substitute peanut butter in the sauce?
Yes, almond butter can be used as a substitute to maintain creaminess while adjusting the flavor profile slightly.
- → What is the purpose of pressing tofu before cooking?
Pressing removes moisture, allowing the tofu to crisp better and absorb marinades and seasonings more effectively.
- → How can I make the peanut sauce spicier?
Add more chili flakes or a splash of sriracha to the peanut sauce to enhance the heat to your preference.
- → Is this dish suitable for gluten-free diets?
Yes, using tamari instead of regular soy sauce makes this dish gluten-free without compromising flavor.
- → What garnishes complement the tofu best?
Chopped roasted peanuts, sliced scallions, fresh cilantro, and lime wedges add fresh, crunchy, and tangy elements to the dish.