Crispy Air Fryer Tofu (Printable)

Golden crispy tofu cubes tossed in a savory soy glaze, air fried for a crunchy texture.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed, and cut into ¾-inch cubes
02 - 1 tablespoon cornstarch
03 - 1 tablespoon olive oil (or neutral oil)
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Soy Glaze

06 - 3 tablespoons soy sauce (use tamari for gluten-free)
07 - 1½ tablespoons maple syrup or honey
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish (optional)

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# How-To Steps:

01 - Set air fryer to 400°F and preheat for 3 minutes.
02 - Toss tofu cubes with cornstarch, olive oil, salt, and black pepper until evenly coated.
03 - Place tofu cubes in a single layer in the air fryer basket, working in batches if necessary.
04 - Cook tofu for 15 to 18 minutes, shaking the basket halfway through until golden and crispy.
05 - Combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.
06 - Whisk in the cornstarch slurry and cook until the glaze thickens, about 1 to 2 minutes. Remove from heat.
07 - Transfer crispy tofu to a large bowl, pour the warm soy glaze over it, and toss gently to coat.
08 - Serve immediately, topped with toasted sesame seeds and sliced green onions if desired.

# Expert Suggestions:

01 -
  • Crispy outside, tender inside—the texture contrast that makes you reach for just one more piece.
  • Ready in under 35 minutes, making weeknight dinners feel intentional rather than rushed.
  • Works as a protein-packed snack, elegant appetizer, or satisfying main that genuinely impresses.
02 -
  • Pressing the tofu is the difference between disappointment and delight—don't skip it or rush it, even if it takes 30 minutes sitting under a weight.
  • The glaze must coat the tofu while both are still warm, otherwise it'll just slide off and pool at the bottom of the bowl.
03 -
  • For maximum crunch, let pressed tofu dry uncovered in the refrigerator for 15–30 minutes before coating.
  • If you're cooking for someone who likes heat, add a pinch of chili flakes or a dash of sriracha directly to the glaze—it melts in and creates a subtle background warmth rather than a punch.

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