Air Fryer Crispy Tofu (Printer-friendly)

Golden tofu bites air-fried to crispiness, served with a creamy savory peanut sauce for a quick plant-based meal.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed
02 - 1 tablespoon soy sauce or tamari
03 - 1 tablespoon olive oil or sesame oil
04 - 2 tablespoons cornstarch
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper

→ Peanut Sauce

08 - 4 tablespoons natural peanut butter
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon maple syrup or honey
11 - 1 tablespoon rice vinegar or lime juice
12 - 1 teaspoon fresh ginger, grated
13 - 1 small garlic clove, minced
14 - 2 to 3 tablespoons warm water
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

16 - 2 tablespoons roasted peanuts, chopped
17 - 2 tablespoons scallions, sliced
18 - Fresh cilantro leaves
19 - Lime wedges

# Directions:

01 - Wrap tofu in a clean kitchen towel and place a heavy object on top. Allow to press for 10 to 15 minutes to remove excess moisture.
02 - Cut pressed tofu into 3/4 inch cubes.
03 - In a mixing bowl, toss tofu cubes with soy sauce and oil. Sprinkle with cornstarch, garlic powder, smoked paprika, and black pepper. Toss until evenly coated.
04 - Preheat air fryer to 400°F for 2 minutes.
05 - Arrange coated tofu cubes in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until tofu is crispy and golden brown.
06 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, ginger, minced garlic, and chili flakes in a mixing bowl. Add warm water 1 tablespoon at a time until desired consistency is achieved.
07 - Serve crispy tofu hot, drizzled generously with peanut sauce. Garnish with chopped peanuts, scallions, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • It's faster than takeout: Thirty minutes from craving to plate, and most of that is hands-off cooking time.
  • The crispy-outside-tender-inside thing is genuinely addictive: Air fryers do something special that regular ovens struggle with.
  • That peanut sauce tastes like you labored over it: But it's just whisking things together while the tofu cooks.
02 -
  • Skipping the tofu pressing step will haunt you: Wet tofu steams rather than crisps, and you'll end up disappointed—trust the process and give it the full 15 minutes.
  • Shaking the basket halfway through cooking matters more than you'd think: It's the difference between even golden brown and some pieces crispy while others lag behind.
  • Make the peanut sauce while the tofu cooks: You'll be done with it right when the tofu is ready, and everything comes together seamlessly.
03 -
  • If you have time, marinate the pressed tofu in soy sauce and the dry spices for up to an hour before coating and cooking: This deepens the flavor and makes the whole dish taste more intentional.
  • Invest in an instant-read thermometer and aim for the tofu to be around 65°C (150°F) internally: This ensures it's heated through while the outside reaches maximum crispiness.
  • Keep your peanut sauce at room temperature or gently warmed, never hot: Heat can separate it, and you lose that silky texture.
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