This post contains affiliate links.
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!
Absolutely delicious!! WhAt is a serving size? How many grams would consider a serving. The whole 16oz block cut?
This recipe serves 4, so with a 16 oz block of tofu, that would be 4 oz servings 😀 Happy you liked it!
Lacks flavour and the tofu did not turn out as crispy as expected. Could be a lot better
I loved this recipe. I love fried tofu and this turned out as good as any restaurant’s. I substituted safflower for olive oil and used a flavored vinegar and a little salt instead of soy sauce. I cooked it at 390 degrees by mistake, but the tofu came out perfect.
I served it with vegetables flavored with a sauce similar to the tofu marinade but with added spices and sun-dried tomatoes.
My new air fryer is my new best friend and will pay for itself vs. restaurant prices. Thank you.
Delicious! Had mine on a wrap with humus, roasted peppers and red onion! Dry nice!
YUM! That sounds like a delicious way to enjoy this crispy tofu! Enjoy! 😀
Awesome! I now make this every time I have tofu.
This recipe came out great and was quite tasty! It will definitely be one of my regulars. I’m always looking for good ways to cook tofu and this is definitely a winner.
I followed this recipe exactly and it was no where near crispy. I upped the temp to 400 and left them in their for additional 20 minutes. Still not I would call crispy but I gave up. I have a power xl air fryer that works fine. I did eat them but they definitely needed dipping sauce.
I don’t want to cook the tofu, just dehydrate it and store it so I can have it as needed. My air fryer also dehydrates so what would the direction/recipe be for that? Thanks!
I haven’t tried dehydrating anything using an air fryer so I really can’t say – sorry about that!
SO GOOD! highly recommend :))
I got an air fryer for Christmas and just started using it about a week ago. I have never had fried tofu so I wan’t sure what to expect. The tofu I used is rated 4 out of 6 for firmness and I did extract a lot of liquid from it (20 minutes under heavy bowls). I air fried it for 20 minutes. I guess I was looking for crouton texture … mine is, for the most part, crunchy on the outside and has a good flavor. Thank you!
I’m happy to hear it, Jayne! They should be crunchy on the outside and a bit soft on the inside 😀