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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!
How many cubes is one serving?
The whole recipe makes 4 servings! 🙂
If I freeze the tofu, do I freeze it in the liquid, or drain it first?
Drain the liquid before freezing it. 😊
I’m new to air frying and baked tofu only one time before in my oven. Everyone raves about tofu in the air fryer and I was a little skeptical. I shouldn’t have been. Your recipe is easy, clear and best of all reliable. I can’t believe I ate the whole 16 ounces in one sitting, all by myself.
I used Braggs amino acid instead of soy sauce, I doubled up on olive oil since I didn’t have the other oil and I added frozen minced garlic and some seasonings I had on hand. I don’t think you can go wrong with this recipe. Thank you!!
Thanks for making my day with your comment, so pumped you enjoyed the recipe!
This recipe sees counter-intuitive, because your putting all that liquid that you tried to remove from the tofu back in with the marinade, but I gave it a shot. I may have made a mistake somewhere along the line, because it would not crisp in my air fryer/convection oven. I like to buy tofu that you don’t have to squeeze out the water, and simply fry it over medium-low heat till crisp on both sides. Then, I can dip it in whatever kind of sauces I desire. This method saves a lot of time, and yields great results every time.
Thanks for making it and sharing!
It seems easier to just to fry in a small amount of oil or marinade…..takes half the time and half the amount of electricity…
Thank you for sharing this recipe I wish I had taken a picture before I embarrassingly wolfed every absolutely amazingly one of the most not only delicious to the palate a surprisingly for me who had never eaten tofu in my entire life And I’m 58 years old every decadent piece yes wolfed down every single piece forgetting to take a picture of. Lol But tonight I won’t forget to take a picture. I love your recipes because they’re not only delicious you don’t go overwhelmingly overboard with a million different seasonings You keep them simple, simple to understand because you take the time to even share what substitutions to use in place of when you don’t have certain one’s In all you remind me so much of how my grandmother cooked when I was a little girl back in the 60’s. I always loved how her house smelled such calming delicious smells I can to this day smell whatever greens turnips daikon radishes any food she cooked always made me feel safe I know that sounds crazy but its true My husband of 28 years who spoiled both our our only daughter and me totally rotten by cooking every single day for us omgsh he loved to cook and he could take a peanut butter and jelly sandwich turn it into a desert that tasted like you had ordered it at Commander’s Palace passed away not too long ago he was the love of my life my best friend and my soul mate and I miss him terribly But that ole bugger of mine left me to cook for the angels above forgetting on thing I don’t know how to cook without him, literally So bouncing around from looking at a million and one different recipes online I accidentally I mean accidentally I was looking for a easy simple recipe on how to cook greens While looking at one I dropped my phone when I picked it up your page your recipes was staring straight at me Omgsh I’ve been sitting here for an hour just reading different one’s Thank you whoever you Thank you so much And if Richard were still here even though he could cook anything without a recipe I know he would love your recipes too Again thank 😊
Oh wow—thank you so much for sharing that. I’m honestly touched by your message. What a beautiful love story, and what an incredible way to honor your husband—by finding joy and comfort again through cooking. It means the world to know my recipes brought even a little warmth back into your kitchen. Sending you a big virtual hug!
Just made a first batch, using same weights (the block of tofu actually weighed 453g – amazing).
It was excellent, and we had them with a nice pic0 de gallo and mixed pepper salad. Used a 2:1 ratio of olive to sesame oil. Double the garlic.
p.s. We understand that removing water and replacing with a marinade makes perfect sense. 😉
p.p.s. Perusing your chick pea recipes now. Will keep updated.
I’m so happy to hear that you loved it and can’t wait for you to try some of those chickpea recipes. Happy eating!
Loved air fryer tofu without cornstarch. It turned out great, thank you.
How would you suggest reheating the leftovers?
I would just pop it back in the air fryer or you could crisp it up on the stove!
OMG the easiest and best crispy tofu!! Thank you!
Yay! So thrilled to hear you loved it, Kim. Happy eating!
i used this a few times now it’s my base and i add more seasonings and mustard to it . thank you
So happy to hear that it’s been a hit. Enjoy!