Make crispy air fryer tofu in 15 minutes or less with this easy recipe. Great to snack on or to serve with salads, grain bowl etc.!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: American

Ingredients

  • 14 oz tofu (extra-firm)
  • 1 & 1/2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoon avocado oil (or olive oil)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sriracha (or any red chili paste, adjust to taste)
  • 1/4 teasppon salt (optional (since soy sauce and chili sayce already have salt in them), to taste)

Method

  1. Drain all the water from the pack of extra-firm tofu and place it on a flat surface. Then place the block of tofu on top. I like to place a double layer of clean kitchen towel over the surface before placing the tofu. Place a heavy object on top of the tofu, like a cast iron skillet or can of beans. It should be pressed evenly. You can also use a tofu press if you have one. Let it sit for 20 to 30 minutes. It is important to press the tofu to drain the excess water from it so do not skip this step. I replace the paper towels once it between while the tofu is draining. Once pressed, cut the tofu into 1-inch cubes.
  2. Transfer the cut tofu cubes to a large bowl and add the following: soy sauce, sesame oil, avocado oil (or olive oil/vegetable oil).
  3. Then add the remaining ingredients: smoked paprika, garlic powder, corn starch, sriracha (or any hot sauce, adjust to taste) and 1/4 teaspoon salt (optional since sauces already have salt). Using a spatula, gently toss the tofu cubes until they are well coated with everything.
  4. Pre-heat your air fryer according to manufactures instructions. Mine pre-heats at 400 F for 2 minutes. Once pre-heated, place the tofu pieces in the air fryer basket in a single later.
  5. Air fry at 400 F degrees for 10 to 15 minutes, shaking once in between at the halfway mark. Serve immediately! I like sprinkling some green onions on top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.