Air Fryer Crispy Tofu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
1 block extra-firm tofu (weighing 12-15 oz)
→ Marinade
02 -
1 tablespoon pure maple syrup
03 -
½ teaspoon Sriracha or your favorite hot sauce
04 -
1 teaspoon garlic powder
05 -
2 teaspoons olive oil (extra virgin)
06 -
½ teaspoon ground ginger
07 -
3 tablespoons light soy sauce
08 -
1 tablespoon rice vinegar
→ Coating
09 -
1 tablespoon arrowroot or corn starch
# Instructions:
01 -
Cut the tofu block into half-inch cubes by first slicing into four long strips, then halving those and cutting across (each will yield roughly five cubes). Before that, drain the tofu and lightly press it to get rid of the water.
02 -
Lay tofu cubes on a board lined with a towel. Cover them with another towel and gently push down to soak up extra moisture.
03 -
Combine all the marinade ingredients in a bowl. Add tofu, stir softly, and let it sit for 15 minutes, giving it a flip halfway through.
04 -
Heat up the air fryer to 400°F. Want to keep warm? Turn an oven to 250°F. Toss tofu with starch coating just before you cook it.
05 -
Cook the tofu in a flat layer for 9 minutes. Shake the basket gently and let it finish cooking for 2-4 minutes more. Check it often—it’s done when crispy and golden brown.
# Notes:
01 -
Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
02 -
Store leftovers covered in the fridge for up to 4 days.
03 -
Rewarm icy tofu in the air fryer at 375°F—works like a charm.
04 -
Freezeable for a whole 3 months if needed.