Air Fryer Tofu
Servings: 4 people
- 16 ounces (400 grams) firm tofu or extra firm tofu
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 2 twists black pepper
- ½ teaspoon salt
- 3 tablespoons cornstarch optional, for a crispier tofu
- Pat dry 16 ounces firm tofu then break it apart with your hands into bite-size pieces.
- Transfer to a large container and season with 1 tablespoon olive oil, 3 tablespoons soy sauce, ½ teaspoon garlic powder, 1 teaspoon paprika, 2 twists black pepper, ½ teaspoon salt, and 3 tablespoons cornstarch.Toss gently with a spoon until tofu pieces are coated in sauce.
- Brush air-fryer basket with a thin oil layer, arrange tofu bites without too much overlapping, and air fry at 400°F or 200°C for 12 to 15 minutes.
- Halfway through cooking, separate tofu bits with a fork and shake the basket.
Nutrition information is an estimate for 1 serving of air-fryer tofu out of 4 servings.
STORAGE
Make ahead: air fryer tofu is best right after making it, so it's crispy and juicy.
Refrigerator: keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer or the microwave for a couple of minutes.
Freezer: we don't recommend freezing air-fried tofu, although, if you want, you can certainly do so.
SUBSTITUTIONS:
- Tofu: Use firm or extra-firm tofu. Avoid silken tofu, which is too delicate for the air fryer.
- Soy Sauce: Sub with tamari, coconut aminos, or liquid aminos for a gluten-free option.
- Oil: Any neutral oil works—olive, avocado, or light sesame.
- Spices: Customize to taste! Try onion powder, turmeric, or curry powder for different flavor profiles.
- Cornstarch (Optional): Boosts crispiness but can be skipped.
- Salt: Use sea salt or kosher salt—don’t skip it!
