Air Fryer Tofu

If you’ve ever wondered how to make tofu that’s actually crispy and full of flavor without babysitting it in a frying pan—this air fryer tofu is the answer. It’s super simple, surprisingly satisfying, and perfect for adding to bowls, stir-fries, or just snacking straight from the basket (yes, I’ve done that more than once).

Why I Keep Coming Back to This Tofu

The first time I made tofu in the air fryer, I almost kicked myself. All those years of oven-baking and flipping halfway, or trying to get a good sear in a nonstick pan with mixed results… this just blew it all out of the water. No oil splatters, no tofu sticking to the skillet, no uneven browning—just golden, crispy cubes every single time.

I use this tofu constantly—on rice bowls, tossed into salads, wrapped in lettuce leaves with chili crisp… even as a crunchy topping on ramen when I’m feeling extra.

What You’ll Need

Let’s talk ingredients. This is a short list, but each one matters:

• Extra-Firm Tofu: Anything softer will crumble when you mix it. I always go with extra-firm, but if you can find “super-firm” or “high-protein” tofu, that works great and often doesn’t need pressing.
• Tamari + Sriracha: This duo adds a savory, slightly spicy punch. You can swap in soy sauce if you’re not worried about gluten.
• Avocado Oil: Just a little helps everything crisp up beautifully. You can use another neutral oil too—I’ve used sunflower oil in a pinch.
• Cornstarch: The real hero here. It gives the tofu that irresistible outer crunch.

I don’t measure these with a scale—just a splash of tamari, a small squeeze of sriracha, a drizzle of oil. Then toss and sprinkle until it looks right. You’ll get the hang of it quickly.

Do You Really Need to Press the Tofu?

Okay, let’s talk tofu pressing. I’ll be honest—I used to skip this step more often than not. But once I actually pressed it and saw how much crisper and chewier the tofu turned out? Total game changer.

I don’t use a fancy press. I usually sandwich the tofu between two cutting boards and stack my heaviest cookbook on top. If you cook tofu weekly, though, a proper press is worth it—it makes prep cleaner and faster.

That said, if I don’t feel like pressing, I either:

• Use super-firm tofu straight from the package, or
• Use tofu that I’ve frozen and thawed (which gives it an amazing spongy texture that soaks up flavor like crazy).

How I Cook It in the Air Fryer

Once your tofu’s pressed, the rest takes no time at all.

1. Cube the tofu – I like roughly ¾-inch cubes.
2. Season it – Toss with oil, tamari, and sriracha until evenly coated.
3. Dust with cornstarch – Add it last and toss gently to avoid clumps.

Now, into the air fryer. I spread the tofu out in a single layer so every piece gets nice and crisp. If I’m doubling the batch, I cook it in two rounds.

I air fry at 400°F for about 12–14 minutes, giving the basket a shake halfway. Every air fryer is a bit different, so keep an eye on the last couple of minutes. The tofu’s done when it’s golden, crisp, and has a bit of bounce when you bite into it.

How to Serve It (aka How I Eat It All Week)

Once you’ve got crispy tofu ready, you can do so much with it. Here are a few of my go-to meals:

• Tossed into a grain bowl with brown rice, roasted sweet potato, some sautéed greens, and a spoonful of chili garlic sauce.
• Mixed into a quick noodle stir-fry with bell peppers, bok choy, and a sesame soy drizzle.
• Served cold on a salad with crunchy veggies and peanut dressing.
• Wrapped in lettuce cups with shredded carrots and hoisin.

I even snack on it plain with a little soy sauce or chili crisp on the side. It holds its texture better than most baked tofu and keeps for a few days in the fridge.

Tips From My Kitchen

• Don’t overcrowd the basket. Give the tofu breathing room so it crisps properly. A crowded basket = soft sides.
• Don’t skip the cornstarch. It’s what gives the tofu that fried-food feel—light, crisp, and golden.
• Shake halfway through. This helps all sides get that even crunch.
• Use parchment liner if needed. Some air fryers have tricky baskets—parchment makes cleanup easier and helps with sticking.

How to Store and Reheat

If you’ve got leftovers, store the tofu in an airtight container in the fridge for up to 3 days. It softens a bit, but it’s still great in bowls or wraps.

To crisp it up again, I toss it back in the air fryer for 4–5 minutes at 375°F. Skillet reheating works too, just dry fry until hot. It’s not quite the same as fresh, but still totally satisfying.

Yield: 4

Air Fryer Tofu recipe

Print

Crispy outside, tender inside — this air fryer tofu is my go-to for adding a punch of plant-based protein to bowls, stir-fries, and salads. It’s ridiculously simple and comes out golden and flavorful every single time.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 14 oz extra-firm tofu
• ½ teaspoon sriracha
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon cornstarch
• ½ tablespoon avocado oil

Instructions

1. Start by pressing your tofu to get rid of excess moisture. Wrap the block in paper towels or a clean kitchen cloth, then place something heavy on top—like a cast iron pan—and let it sit for about 30 minutes. This step helps it crisp up better later on.
2. While the tofu drains, preheat your air fryer to 400°F.
3. Once the tofu is ready, cut it into bite-sized cubes and place them in a mixing bowl. Drizzle with avocado oil, tamari, and a touch of sriracha for a little kick. Gently toss until the tofu is evenly coated, then sprinkle in the cornstarch and toss again to coat each cube.
4. Arrange the tofu in a single layer in your air fryer basket, making sure there’s space between the pieces. If it doesn’t all fit, cook it in batches for best results.
5. Air fry for about 11 to 15 minutes, flipping halfway through. You're aiming for a golden brown finish with crisp edges and a chewy center. Every air fryer is a little different, so keep an eye on it toward the end.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 111Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 524mgCarbohydrates 4gFiber 1gSugar 1gProtein 11g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Common Questions

Can I freeze cooked tofu?
I don’t recommend it. Freezing changes the texture quite a bit—it’s better to freeze uncooked tofu and press it after thawing.

Can I use other sauces?
Yes! I’ve done versions with hoisin, teriyaki, even BBQ for a fun twist. Just don’t skip the cornstarch step, even if the sauce is sticky.

Is this good for meal prep?
Absolutely. I usually make a double batch on Sunday and toss it into bowls throughout the week. You can vary the veggies and sauces to keep it interesting.

Try Other Tofu Recipes: