Crispy Air Fryer Tofu

While I love some good battered and fried tofu, sometimes I want something that's a little quicker, but still has the delicious flavor and crispy texture I'm craving. With my air fryer, my tofu turns out crispier than it does in the oven, and it's faster! And it's less work and mess than pan-fried or deep-fried tofu.

This air fryer tofu is incredibly versatile, so you can add it to all kinds of dishes, from tacos and wraps to stir-fries and grain bowls. It's 100% vegan, and it can be made gluten-free by swapping the soy sauce for tamari or coconut aminos, so everyone can enjoy it!

Ingredient Notes and Substitutions

What kind of tofu is best for air fryer tofu? Why is there baking powder in this recipe? If you have questions about the ingredients or whether you can replace them with something else, this is the section for you. Feel free to leave a comment if your question isn't answered here!

extra-firm tofu: It's important that you use extra-firm tofu, not silken tofu, so that your tofu has the right texture and doesn't break apart. You may also find vacuum-sealed tofu labeled as super firm tofu, which you can use without pressing.

low-sodium soy sauce: This ingredient adds flavor to the marinade, which gets soaked into the tofu. For a gluten-free version, tamari or coconut aminos are a great choice.

mirin rice wine: A sweet Japanese cooking wine, mirin adds additional flavor to your tofu. You can find it in most grocery stores in the Asian section or at your local Asian grocery store. Although the alcohol should evaporate during the cooking process, if you want an alcohol-free substitute, you can use mix up 3 parts rice vinegar with 1 part sugar.

maple syrup: Sweetens the marinade. You can leave it out if you prefer, or substitute agave or sugar.

onion powder and garlic powder: These seasonings add a great flavor that melds well with many other flavors. If you prefer, you can use another type of seasoning, like Chinese 5 spice, garam masala, or jerk seasoning, depending on the dish you're planning to use the tofu in.

extra-virgin olive oil: You can use the oil of your choice here. Although you could also leave the oil out, I don't recommend it, because the oil helps create the tofu's crispy texture and golden color.

cornstarch and baking powder: Both of these ingredients are used to create a crispy coating on the outside of the tofu. Adding baking powder makes the tofu crispier than cornstarch alone.

The Best Ways to Get Extra Water Out of Your Tofu

When I was developing this recipe, I tested lots of different ways to remove the water from a block of tofu to produce the crispiest air fryer tofu possible. After many tests, I found that cutting your tofu first, then pressing it was the most effective and easiest way to get water out of the tofu. It removed more water than pressing the block while it was whole, and it doesn't add any extra time, since you're going to cut it anyway.

I also tested several methods that involved boiling the tofu, including with and without salt. While these were effective, I found that there wasn't much difference between boiling and pressing, and pressing is easier. Adding salt to the boiled water also made the tofu too salty. However, if you want to boil your tofu without salt, that will work just as well as pressing it.

You could also freeze your tofu in the package, then let it defrost and pat it dry. This method requires some pre-planning, however, and it does alter the texture of the tofu. Many people prefer the texture of previously frozen tofu, because it's chewier and meatier, so if that's what you're looking for, go for it!

Serving Suggestions

This crispy air fryer tofu goes with almost anything. You can add it to a bowl, together with rice or quinoa, steamed veggies, beans, and your favorite sauce. You can also toss it in your favorite takeout-inspired sauce, like my General Tso's sauce or sweet chili sauce. It works well in stir-fries, tacos, and wraps, also. And of course, you can enjoy it on its own.

If you're looking for a simple and delicious sauce to pair with this tofu, try this one:

• 2 cloves minced garlic

• 1 tsp. oil

• 2 tbsp. low-sodium soy sauce, tamari, or coconut aminos

• 2 tbsp. rice vinegar

• 3 tbsp. maple syrup

In a small non-stick pan or wok, heat oil over medium heat, then add the garlic and cook until just fragrant. Add in the remaining sauce ingredients and stir until warm. Toss in the tofu, then serve over a bed of rice. Finish with chopped green onions and toasted sesame seeds.

Storage and Reheating

Store any leftover tofu in an airtight container in the refrigerator for up to 3 days. It may lose some of its color and crispiness in the refrigerator, but it will crisp back up when you reheat it in the air fryer for 3 to 5 minutes at 350°F (180°C). I don't recommend freezing leftovers.

Frequently Asked Questions

Can I air fry tofu that's coated with batter? Generally, batter-coated tofu works better when it's pan-fried or deep-fried. When I tested batter-coated tofu in the air fryer, it made a bit of a mess and turned out rather soft and oddly colored. If you want to use a thick batter and coat the batter in bread crumbs, that might work, but otherwise, I recommend pan frying using my crispy fried tofu recipe if you want to coat your tofu in batter.

Can I make this oil free? You can, but it won't have the same crispy texture and golden color.

Can I make this without an air fryer? Yes, this recipe will also work if you pan fry it in oil over medium heat.

Is this recipe gluten-free? If you use tamari or coconut aminos instead of soy sauce, then yes, this recipe is gluten-free!

More Incredible Tofu Recipes

• Crispy fried tofu

• Tofu stir-fry

• General Tso's tofu

• Vegan stuffed shells with tofu ricotta

• Vegan cannoli with tofu ricotta