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No cornstarch is needed to make this flavorful air fryer tofu! Drying the tofu well before marinading in a next-level seasoning blend is all it takes to get crispy tofu in your air fryer (no cornstarch needed here – just five simple ingredients).
Pair it with my Marry Me Chickpeas or toss them on a Veggie Wrap for a complete meal!
save this recipe!It’s the conundrum every tofu-eater has had at some point…“How do I make my tofu taste better?”
Well wonder no more, friends! I’ve unlocked the secret to the very best tofu…air frying! I’ve been cooking tofu in the air fryer multiple times per week for years, so you can be sure this tofu will turn out perfectly for you!
Not to be dramatic but this air fryer tofu is life-changing
- It’s a bit crispy on the outside but pillowy on the inside
- It doesn’t rely on cornstarch to make it crispy (I’ve got three tricks that help give it that perfect texture!)
Reader rating
“I started an air fryer tofu recipe before realizing I was out of corn starch…so I landed here. I was pleasantly surprised at the level of crisp I got without a starch! Easy and delicious!” —Lola
Here’s what you’ll need
This crispy tofu has two main components: the tofu (of course) and the marinade (big yum). Jump to the recipe card for measurements!
- Tofu: Use extra-firm tofu, which has more water squeezed out of it than the soft or silken varieties. Less water = more crisp!
- Soy sauce: Soy (or tamari for gluten-free) adds a rich and salty flavor that levels up your tofu. Feel free to use a low-sodium soy sauce.
- Oil: We’ll use a blend of sesame and olive oil to add flavor and enhance the crispiness. I wouldn’t recommend cutting out the oil completely, but you could use sprayable oil if you’re looking to reduce fat.
- Garlic: I use this for quick and simple flavor in the marinade. Feel free to go crazy with it and at your own blend of spices or herbs!
Secrets to air fryer tofu
There are actually three secrets to making crispy tofu without cornstarch or bread crumbs.
Secret 1 – Press the tofu: Pressing your tofu before cooking with it removes excess moisture (which would otherwise make for soggy, not-at-all-crispy tofu). I recently got this tofu press and absolutely love it, but you can also press your tofu by setting a heavy pan (like a cast iron) on top of your tofu and letting the moisture drain out.
Secret 2 – Air frying: My cooking obsession and the ultimate way to cook anything that needs to be crispy, air frying! I use this air fryer which has held up well with the many (many) kitchen experiments I’ve thrown in it.
Secret 3 – Freeze your tofu: This is optional but highly recommended. Freezing and then thawing your tofu before cooking with it improves the texture and allows it to soak up even more flavor from the marinade!
Want to skip pressing?
You can skip pressing the tofu altogether by buying vacuum-packed tofu! This is the firmest variety and the pressing has already been done for you. Just cut into tofu cubes, flavor, and fry!
The Very Best Air Fryer Tofu (No Cornstarch!)
Ingredients
- 1 16-oz block extra-firm tofu, 453 g
- 2 Tbsp soy sauce, 30 mL
- 1 Tbsp toasted sesame oil*, 15 mL
- 1 Tbsp olive oil, 15 mL
- 1 clove garlic, minced
Instructions
- Press: Press 1 16-oz block extra-firm tofu for at least 15 minutes, using either a tofu press or by setting a heavy pan on top of it and letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.
- Flavor: Combine 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil*, 1 Tbsp olive oil, and 1 clove garlic (minced) in a small bowl. Drizzle over tofu and toss to coat. Let tofu marinate for an additional 15 minutes.
- Air Fry: Preheat your air fryer to 375°F (190°C). Add tofu blocks to your air fryer basket in a single layer. Cook for 10 to 15 minutes, shaking the pan occasionally to promote even cooking.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
My new air fryer just arrived and I found you….nice combo! I made the crispy tofu and it was delicious! Just the way I like it without all the mess!
I have been making this weekly and I love it! Thank you for the recipe! Also, I have a question. For the nutrition facts, I’m confused for the 1 serving calories. Is this 165 calories or 165 kcal? The kcal makes me confused. Do you know what is the calories equivalent?
A kilocalorie is another word for what’s commonly called a “calorie”, so 165 calories will be written as 165kcals.
You actually sub the olive oil for the sesame. Not the other way around. “Substitute,” of course, means “replace [blank] with [blank].” You wouldn’t say “replace sesame oil with olive oil.” The substitution always comes first if you say substitute FOR.
Your “check it out” button under the COSORI air fryer is a broken link, probably because it has been recalled. The replacement unit is COSORI Pro II Air Fryer Oven Combo
Thanks for pointing that out, Eric!
Tried this exactly how the recipe reads….. came out exceedingly well. Crispy on the outside, soft (like a cooked potato) on the inside.
This recipe is an absolute delight! The flavors are perfectly balanced, and each bite is a burst of deliciousness
The marinade is a little bland for my taste. I like to add chili power, red pepper flakes, a little mushroom stir fry sauce, and pepper.
I have a combo microwave/convection/air fryer that has no basket and I’m totally new to air fryers. Do I just balance the food on the trays? Can I use parchment paper?
You can put the food directly on the tray or use parchment paper! They make parchment papers specifically for air fryers that have holes punched into them to allow the air to move around and “fry” the food – those would be best! 😀
Just perfect. I make my own marinade. However, I am glad to find a a recipe that doesn’t use cornstarch but still gets the tofu crispy.
4.5 – Flavor was spot on (I added 1/2 tsp of crushed ginger) but directions should have noted a smaller size cut because that helps crisp up the tofu. My bigger pieces still tasted great but if you’re aiming for crispy, I would recommend 3/4” cubes.