Crispy Air Fryer Tofu (Printable version)

Golden tofu cubes tossed in a savory-sweet soy glaze, air fried to crispiness for a flavorful dish.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 1 tbsp cornstarch
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper

→ Soy Glaze

06 - 3 tbsp soy sauce (use tamari for gluten-free)
07 - 1½ tbsp maple syrup or honey
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1 tsp fresh ginger, grated
12 - 1 tsp cornstarch mixed with 1 tbsp water

→ Garnish (optional)

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# Directions:

01 - Set air fryer to 400°F and preheat for 3 minutes.
02 - Toss tofu cubes with cornstarch, olive oil, salt, and pepper until evenly coated.
03 - Place tofu in a single layer in the air fryer basket, working in batches if necessary.
04 - Cook tofu for 15 to 18 minutes, shaking the basket halfway through, until cubes are golden and crispy.
05 - Combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.
06 - Whisk in cornstarch slurry and cook for 1 to 2 minutes until the glaze thickens, then remove from heat.
07 - Transfer crispy tofu to a large bowl, pour warm glaze over it, and toss gently to coat evenly.
08 - Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.

# Expert advice:

01 -
  • The texture is unbelievably crispy on the outside and tender inside—no soggy middle surprises.
  • Everything comes together in 35 minutes, perfect for weeknight dinners when you're hungry but tired.
  • One glaze does all the heavy lifting, turning humble tofu into something that tastes restaurant-quality and a little bit fancy.
02 -
  • If your tofu isn't dry enough before coating, it will steam rather than crisp—this is the most common reason someone makes this and feels disappointed.
  • Shaking the basket matters as much as the temperature; without that halfway shake, you'll end up with one golden side and one pale side.
  • The cornstarch slurry must actually be whisked into the glaze or you'll end up with a grainy texture instead of something silky and pourable.
03 -
  • If your air fryer runs hot, start checking around the 12-minute mark—all air fryers have personality, and you want to catch it at peak crispiness.
  • Make the glaze ahead if you're planning this for company; it actually tastes better after sitting for an hour as the flavors settle.

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