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As a nutritionist and sensory scientist, tofu is one of the ingredients I’ve spent the most time testing, both for its nutritional value and for the mechanics of what makes it actually taste good. The honest truth is that tofu’s reputation problem isn’t about flavor. It’s about texture. Tofu is bland and soft by default, and most cooking methods don’t do enough to fix either problem.
The air fryer changes that.
I’ve made this recipe more times than I can count, and what makes it work is the combination of pressing, marinating, and dry circulating heat. The air fryer pulls moisture away from all sides at once, which produces a crispy exterior you can’t replicate in a pan without constant attention. No cornstarch needed; the pressing and heat do the work!
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!
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
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!)
Air Fried Tofu Ingredients
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!
How to Cook Tofu in Air Fryer
The key to crispy air fryer tofu is removing as much moisture as possible before it hits the basket. Press the tofu for at least 15 minutes, marinate after pressing so the flavor actually absorbs, then arrange in a single layer in the basket so air can circulate on all sides. Shake occasionally during cooking for even browning. Jump to the full recipe for printable instructions and step-by-step photos!
How Long to Air Fry Tofu
At 375°F (190°C), tofu takes 10 to 15 minutes depending on cube size and your air fryer model. Check at the 10-minute mark — it’s done when the edges are deep golden brown and the surface feels firm when pressed lightly.
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!
How to Store Air Fryer Tofu
Store leftover tofu in an airtight container in the fridge for 4 to 5 days.
To reheat, skip the microwave. A few minutes back in the air fryer or a hot skillet restores most of the crispiness. The microwave will reheat it but leaves it soft and slightly spongy.
Cooked tofu also freezes well if you want to batch cook. Freeze in a single layer on a sheet pan first, then transfer to a bag or container once frozen so the pieces don’t stick together. Reheat straight from frozen in the air fryer at 375°F for 5 to 7 minutes.
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Air Fryer Tofu Recipe
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!
First time making tofu so I thank you for the starter-level directions with this recipe. Came out perfect! I added a bit of crushed red pepper as well. Now to look for a few more recipes to test 🙂
Is there any way to make this in an oven since l don’t own a air fryer.
It looks like it would be delicious. Thank you
While the air fryer is really the secret here to getting it ultra crispy, you could do the oven. I would go with about 400F for 30 minutes.
Super good, I did use the sesame oil but left out the olive oil. And added a small spoon of garlic/ginger paste instead of just garlic. It was super delicious.
I followed the instructions religiously, with the exception of mixing half dark and half light soy sauce (in Hong Kong, we always use two types; one for saltiness and the other for depth. It is very difficult to buy what westerners think of as soy sauce). I cooked them for only 10 mins at the temperature specified and they were burnt and tough.
Crispy tofu the way I love it, but without the oil splatters on my apron, my stove, the counter.
One tip: these guys really shrink up, so I put more in my air fryer than the photo shows (they were even a bit crowded, though not stacked) I didn’t feel like doing three batches. This time, laziness did not result in disaster.
Prepared exactly as described, was not crisp at all
Disappointed. Followed the recipe exactly and these were not crispy at all. Yummy but soggy.
Sarah once again you’ve helped me out. I’ve made this 3 or 4 times and it’s my go to prep for tofu. Moist but crispy and not greasy in only 15 minutes. I prep this way and stir into stir fry last minute or like tonight, I serve with a peanut sauce instead of cooking it with the sauce. This sauce from spruce eats is the best I’ve ever had.
Prepared just as instructed. Not at all crispy and tastes awful. I feel like it needs a sweetness of some sort added, but regardless of the flavor it was definitely NOT crispy!
Love this recipe and I’ve been using it for several weeks. However, I have high blood pressure and all this sodium isn’t good for me. Do you have any less salty alternatives to this? Thank you!
You can use a low sodium soy sauce! 😀
Try a flavored vinegar. I used balsamic and loved the result.
Liquid Aminos from Bragg
So crispy and yummy