Air Fried Tofu is my homemade (healthier) version of one of my favorite things to order when we dine out at local sushi establishments. It’s crispy, savory, slightly spicy, and incredibly easy to make. Let get into it!
I’ll be honest, I’m not much of a sushi fan. Don’t get me wrong, I know a ton of people find it delicious… I’m just not one of them. However, I do love ordering different noodle dishes, flavorful meats served over rice, various appetizers, and other offerings on the menu. Whether we dine-in or takeout, fried tofu usually ends up on our plates. Other dishes I’ve re-created at home include my Ginger Chicken Poke Bowls, this Crunchy Asian Ramen Salad, and these Skillet Gochujang Chicken Thighs.
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INGREDIENTS FOR THIS RECIPE:
I dust these in cornstarch to create an extra crispy crust sans deep frying. Trust me, don’t skip this ingredient! Here’s everything you’ll need.
- Extra Firm Tofu
- Liquid Aminos
- Toasted Sesame Oil
- Onion Powder
- Garlic Powder
- Paprika
- Cayenne Powder
- Cornstarch
- Black Sesame Seeds (optional)
With just a handful of ingredients, you’ve got yourself a restaurant-worthy dish at home. Besides being served on their own, these are perfect for meal prep – stuff them into a wrap with veggies or serve over rice with a drizzle of flavorful sauce.
HELPFUL TIPS AND COMMON Q&A:
HOW DO YOU PRESS TOFU? It’s totally simple! Remove the tofu from packaging and drain. Set on a stack of paper towels that are on a plate. Cover with another stack of paper towels and weigh down with a heavy frying pan. Allow the pan to sit on top of the tofu for at least 30 minutes, this way it will extract most of the water into the paper towels.
DO YOU SLICE OF TEAR THE TOFU PIECES? I prefer to tear mine for extra grooves and texture around the edges. This is especially helpful when coating the fried tofu with a liquid sauce, as it gets into all the nooks and cranny’s. Can you slice the tofu into squares instead? Of course, I just prefer the tearing method.
WHY DO AIR FRYER TIMES VARY? Every air fryer is different. I personally have the Instant Pot Vortex, which has two racks instead of a basket. I flip my tofu halfway through cooking and alternate the racks… whereas if you had a basket you would simply open, shake, and continue to cook. I’ve found that the racks have a longer cooking time than the basket, so adjust accordingly for which version you own at home.
MORE RECIPES YOU MIGHT ENJOY:
Ramen Noodle Salad with Chicken and Mandarin Oranges
Chicken Meatball Asian Lettuce Wraps
Golden Yogurt Marinated Chicken Bowls
Crispy Chicken Korean Bird Dogs
Bite-Sized Korean Beef Cream Cheese Wontons
Air Fryer Crack Chicken Egg Rolls
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- 16 oz. Extra Firm Tofu, pressed and torn into 1” pieces
- 2 tbsp. Liquid Aminos
- 1 tsp. Toasted Sesame Oil
- ½ tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- ½ tsp. Cayenne Powder
- 1 tbsp. Cornstarch
- 1 tsp. Black Sesame Seeds (optional)
- Tear the tofu into smaller bite-sized pieces and place in a large bowl. Pour over the liquid aminos, sesame oil, and toss to combine. Then add the seasonings, cornstarch, and toss to coat every piece.
- Place tofu in the air fryer, making sure not to crowd or overlap. BASKET AIR FRYER: Air fry at 400F for 10 - 12 minutes, shaking the tofu halfway through. RACK AIR FRYER: Divide tofu among both racks. Air fry at 400F for 10 minutes, flipping the tofu halfway through and alternating racks. Then air fry for an additional 10 minutes or until crispy.
- Once crispy, remove the tofu and set on a wire rack to cool for 2 - 3 minutes. Then serve with a sprinkle of sesame seeds and your favorite dipping sauce.
NOTES ON THIS RECIPE:
- Every air fryer is different, so be sure to check the tofu for your desired crispiness before removing to serve.
- I like to serve mine with a sweet-salty-spicy sauce. I personally mix together liquid aminos, sweet chili sauce, sriracha, and a touch of maple syrup.
- Leftovers won’t remain crispy, so I suggest only making as much as you’ll eat.
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