Air Fryer Tofu

5 from 3 votes

These crispy tofu are full of flavor made by cooking cubes of marinated tofu in the air fryer with very less oil and made to perfection every time

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer tofu

Diet Low Carb, Vegan

Method Air Fryer

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings

Calories 114kcal

Author Bhavana Patil

Press extra-firm tofu with some heavy object for at least 30 minutes. This will drain the excess moisture. Then cut the tofu into cubes.
In a mixing jar, Add garlic powder, red chili powder (or sriracha), soy sauce, rice vinegar, maple syrup (or agave), sesame oil, salt and pepper. Stir well with a whisker until well blended and keep aside.
In a medium sized bowl place the pressed tofu. Add the prepared soy sauce marinade and toss to coat. Let the tofu sit in the marinade for at least 30 minutes or refrigerate for up to 2 days.
Then when you are ready for Air Frying, add a tablespoon of corn starch and toss well to combine. Cornstarch helps to make the tofu crispier and is optional.
Preheat the air fryer to 400°F (203°C). Add the marinated tofu to the air fryer basket and spread them in a single layer (cook in batches if required).
Air fryer them at 400°F (203°C) for 10-12 minutes or until they are golden brown, and crispy. Shake the basket halfway through.
The air fryer marinated tofu is ready to serve. Remove in a serving plate, and garnish with freshly chopped cilantro and serve warm.

Tofu Type: Extra-firm or firm tofu works best for this recipe. I do not recommend using silken tofu. It will yield the wrong texture and will break apart.
Press the tofu: Make sure to press the tofu using a tofu press or a heavy object like cast iron to remove excess moisture. Wrap the extra-firm tofu in paper towels and place a heavy object, like a cast iron skillet, on top. Let it sit for 30 minutes to an hour. This helps to remove excess moisture and makes the tofu crispy when air-fried.
Marination: Marinate the tofu for at least 30 minutes or a few hours, so they absorb more flavors from the marinade.
Cornstarch: I highly recommend adding cornstarch to the tofu, as it helps to absorb excess moisture and makes it extra crispy.
Cut into the same size: Cut the tofu into cubes of the same size, which helps quick and even cooking.
If you see your tofu drying, brush some oil on them to retain the moisture.

Keto: To make a Keto-friendly version, skip the cornstarch and maple syrup in this recipe.
Seasonings: You can also use Italian seasoning, cajun seasoning, or barbeque seasoning.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.