Learn how to make this air fryer tofu that’s crispy and flavorful easily at home. I’ll also show you how to customize the seasoning based on what you like and what you have in your pantry.
Types of tofu to use
I only use firm or extra firm tofu for recipes that require crisping tofu and moving it around because it keeps its shape. Additionally, it has less water content, which helps produce a crispier crust. I’ve tested firm and extra-firm tofu, and they hold up very well in an air fryer. Between firm and extra firm tofu, I prefer firm because it’s not too dry or crumbly in texture and still smooth inside.
Tofu’s water content & pressing tofu
Pressing your tofu for this recipe is definitely recommended. You want to remove as much of the water as possible to get crispy air-fried tofu. Using a tofu press makes the process straightforward because it applies even pressure to the tofu to release the excess moisture. To learn more, see my post on “What Is Tofu?” If you don’t have a tofu press, place the tofu block between two cutting boards with paper towels (or hand towels). Place something heavy (like canned food or weights) on top of the cutting board and wait 15 minutes. Make sure to place the heavy cans evenly along the top cutting board so even pressure is applied to the tofu.
Seasoning ingredients
I use dry seasoning for air fryer tofu to give a lot of flavor to the slightly nutty and simple tofu. In the past, I’ve experimented with wet marinades and dry seasonings, and I prefer dry because it keeps the crust dry enough to create a crunchy exterior. For this recipe, I use a simple mix of kosher salt, garlic powder, onion powder, ginger powder, white pepper, and my secret ingredient, dried minced onion; this last ingredient gives you extra texture, flavor, and crunchiness in every bite. When coating the tofu pieces, I like to sprinkle half of the seasoning over the tofu, mix gently, add the rest of the seasoning, and mix again. This extra step, gives better coverage, in my opinion. If you want other ideas for seasoning, try using dry ingredients to keep the texture crispy. You can test out many other flavors with this air-fried tofu recipe.
For spice lovers: ginger powder and gochugaru (Korean dried chili powder) Smokey and seasoned: garlic powder, onion powder, and smoked paprika Asian-inspired: garlic powder, roasted sesame seeds, ginger powder, and five-spice seasoning
Coating to make tofu crispy
The coating of this air-fried tofu gives it a nice, crunchy texture. I use the word coating lightly because it’s just one ingredient: cornstarch! After seasoning the tofu pieces and letting them sit for about five minutes for a quick dry marinade, I sprinkle a couple tablespoons of cornstarch and mix to create a thin layer. Cornstarch is an excellent ingredient for making things crispy because it soaks up the excess liquid from the tofu and creates a crunchy surface during cooking. I also use cornstarch for wet batter crispy tofu when deep frying; it comes out super crunchy!
Reheating & storage
I prefer to eat crispy air-fried tofu immediately to get the best texture, but leftovers can easily be reheated in the air fryer or toaster oven the next day. The texture is a little tougher but still crispy. I use the toaster setting on my air-fried toaster oven. However, I wouldn’t reheat them twice because that can dry out the tofu and leave you with chewy, dry pieces.
What to serve with air fryer tofu
Here are some great pairings to eat with air fryer tofu:
Fragrant jasmine rice Sweet soy glaze to dip the crispy air fryer tofu in Easy onion and garlic bok choy Chinese broccoli with oyster sauce Japchae Sauteed green beans with garlic and butter
