Air fryer tofu is the perfect way to enjoy your favorite comfort food without all of that deep frying. It’s crispy, loaded with flavor and so easy to make.
When we first bought our air fryer we barely used it. It sat there for months until we figured out how EXTREMELY useful this machine is.
Now it’s in daily use! We love it for crispy and delicious vegan goodies like vegan burgers, sausages and nuggets.
This air fryer tofu is our new favorite. It tastes like something deep fried, without needing nearly so much oil. It’s ultra crispy and just so delicious, it’ll be your new favorite meal, or snack, too.
For more delicious crispy tofu recipes try our crispy baked tofu and our crispy fried tofu.
Ingredients You’ll Need:
Ingredient Notes
- Firm tofu – or extra firm tofu are both great to use. We still go ahead and press it for 30 minutes to make it ultra firm so that it’s ultra crispy after air frying. Definitely don’t try this with silken tofu as it will just fall apart.
- Soy sauce – can be switched for tamari if you’re gluten-free.
How To Make Air Fryer Tofu – Step By Step
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Press the tofu for 30 minutes. It’s ideal if you use a tofu press. If you don’t have a tofu press you can place your tofu on a plate, with another plate on top and then stack something heavy on top of that, like a heavy pot or stack of books.
- When it’s pressed cut it into cubes.
- Add sesame oil, soy sauce and maple syrup to a measuring jug and whisk together into a sauce.
- Place the tofu cubes into a container with a tight sealing lid.
- Pour the sesame oil, soy sauce, maple syrup mix over the top of the tofu.
- Place the lid onto the container and rotate it a few times, gently tossing the tofu with the sauce.
- Add cornstarch, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and ground black pepper to a small bowl and mix together.
- Sprinkle half the spice mix over the tofu.
- Put the lid on the container and rotate it a few times to gently toss the tofu in the spices.
- Then sprinkle the rest of the spice mix over the tofu, seal the container again and rotate it a few times again to toss the tofu in the spices.
- Now place the blocks of tofu into the air fryer in a single layer with space between each block. Make sure they don’t touch.
- We cooked ours in two batches but depending on the size of your air fryer you may be able to do it in one batch.
- Cook at 400°F for 10 minutes until golden and crispy.
Serving Suggestions
Serve topped with chopped green onions or chives with vegan ranch dressing on the side for dipping. They are also great dipped in ketchup or vegan BBQ sauce.
You can also add them to a salad for some extra protein or throw them into your vegan stir fry.
Storing Tips
Store leftovers in the fridge for 4-5 days. Reheat them in the air-fryer at 400°F for 5 minutes to crisp them up beautifully again.
More Delicious Tofu Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Air Fryer Tofu
Ingredients
- 16 ounces Firm Tofu Pressed for 30 minutes
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Cornstarch
- 2 Tablespoons Nutritional Yeast
- ½ teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Serving (Optional):
- Vegan Ranch Dressing
- Green Onions or Chives Chopped
Instructions
- Press the tofu for 30 minutes. It's ideal if you use a tofu press. If you don't have a tofu press you can place your tofu on a plate, with another plate on top and then stack something heavy on top of that, like a heavy pot.
- When the tofu is pressed cut it into cubes.
- Add sesame oil, soy sauce and maple syrup to a measuring jug and whisk together into a sauce.
- Place the tofu cubes into a container with a tight sealing lid.
- Pour the sesame oil, soy sauce, maple syrup mix over the top of the tofu.
- Place the lid onto the container and rotate it a few times, gently tossing the tofu with the sauce.
- Add cornstarch, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and ground black pepper to a small bowl and mix together.
- Sprinkle half the spice mix over the tofu. Put the lid on the container and rotate it a few times to gently toss the tofu in the spices.
- Then sprinkle the rest of the spice mix over the tofu, seal the container again and rotate it a few times again to toss the tofu in the spices.
- Place the blocks of tofu into the air fryer in a single layer with space between each block. Make sure they don't touch.
- We cooked ours in two batches but depending on the size of your air fryer you may be able to do it in one batch.
- Cook at 400°F (200°C) for 10 minutes until golden and crispy.
Notes
- Firm tofu – or extra firm tofu are both great to use. We still press it for 30 minutes so that it’s ultra crispy after air frying. Definitely don’t try this with silken tofu as it will just fall apart.
- Gluten-free – switch the soy sauce for tamari.
- Serving – this is delicious served with vegan ranch dressing or vegan BBQ sauce or even just ketchup for dipping.
- Storing: Store leftovers in the fridge for 4-5 days. Reheat them in the air-fryer at 400°F for 5 minutes to crisp them up again.
Alison I love your recipes. They never disappoint. A question on your air fryer tofu, could this be baked in oven if not using an air fryer?
Hi David. Yes you can bake the tofu in the oven.
Easy, quick and delicious. When I made it for my heat loving son I added 1/2 teaspoon of chilli flakes to the dry coating, which went down a treat. Thank you.
Super happy you and your son enjoyed it Elaine! We will definitely try out the chilli flakes next time!
This recipe is THE reason I bought an air fryer. Tried it out on my friend’s air fryer and we were nearly in tears to think that this was doable in our own kitchens. It’s a 10, and easy to do. I’ll be back, working my way through your other tofu recipes. Already a huge fan of your other recipes! Thank you!!!
That’s so amazing Trish! Happy to hear we could help! Thanks so much for your review!
Wonderful recipe as usual! I made ours with a riced cauliflower jasmine rice mix, and dipped in a sweet chili sauce. So quick and delicious, thank you!
Sounds wonderful! Thanks so much for sharing and the awesome review Stacey!
Thank you Alison for another great recipe 😊
Had half of them with a stir fry and remainder will be leftovers for tomorrow. So easy to make.
Perfect! Thanks so much for sharing Susan!
Love your recipes! This is first time doing tofu in air fryer and I love it! Thank you!!! Namaste
Awesome! Thanks so much Crystal!
My kids LOVE these!! Great recipe!
Awesome! Thanks so much Stacey!
We loved it! We preferred dipping the tofu in ketchup. I will make larger cubes next time as the smaller ones tended to be a little tough after frying.
This crispy tofu is just delicious! I made a salad with romaine onions tomatoes cucumber and red leaf lettuce, and a homemade vegan ranch dressing, and put the tofu over it. I also used hot sesame oil for a good kick! The whole family loved it!
That sounds amazing! Thanks so much for sharing and the awesome review Lisa!
What a brilliant idea! We’ve had an air fryer for over a year now and after two failed attempts at air frying chips/fries we just gave up and it sits there collecting dust. Now, knowing how much we eat crispy tofu, we may have more success air frying tofu than starchy potato. Can’t wait to try it!
Awesome Duane, I think you will love it! 🙂
This looks great!!
Could I freeze / refrigerate before air frying, like a meal prep type deal?
Hi yes, you could definitely do this! You could prepare it up to the point of air frying and then just close the container and refrigerate for a day or two or freeze it, and then air fry when you’re ready.
Hi there. I love many of your recipes and would like to try this without the sesame oil. Is there a way to use aquafaba instead? Thank you.
Hi Liza, you could leave out the oil, it might be a little less crispy, but as long as there is enough liquid to coat the tofu, so that the spices will stick to it then it should be fine! 🙂