If you enjoy either tofu or easy air fryer recipes, I think you’ll become smitten with this Crispy Air Fried Tofu! It’s such a simple recipe to make and in my opinion it turns out as good or better than a restaurant appetizer. Winner!!
My daughter Samantha has always loved the tofu in miso soup, so much so that we began making at home last year. Since she is allergic to most meats we have been experimenting more with tofu at home. I had the idea to make her a crispy tofu dish recently and tinkered with different methods. Air frying was hands down the best result both in taste, texture and ease of preparation. This recipe is so easy that even a young teen like my daughter can make it on their own.
The foundation of this Crispy Air Fried Tofu recipe is so simple, yet you can then take it and do so many things with it. For example, I drizzled my portion with honey and I loved it! I then decided that for me a Sriracha-honey drizzle would be the way to go, since I adore a sweet and spicy flavor profile. So the next time I make this (which will be nay day now) THAT is what I am doing.
My daughter really enjoyed this recipe just as pictured, which of course make me so happy. You could however enjoy this recipe for Crispy Tofu over a simple salad, Asian flavored noodles or over rice.
What is Tofu?
Tofu is a protein rich low calorie food derived from a plant (soybeans) that are curdled and then pressed into blocks. It takes on the flavor of what you cook with it.
Gather the ingredients to make this simple Asian flavored Crispy Tofu before you begin: Firm tofu, soy sauce, sesame oil, chili with garlic sauce, honey and grapeseed or olive oil.
Tips For Success:
- As you know, tofu is sold packed in liquid to keep it fresh and moist, before cooking dry your tofu by setting folded paper towels below your tofu block and above it and then setting a heavy pan or cutting board on top. Allow it to press our much of the moisture for 20-25 minutes.
- As tofu site, prepare your marinade.
- Preheat your air fryer for 3-4 minutes to get it hot before you begin, this way your tofu will cook and crisp faster.
- Adding just a bit of honey to your marinade not only lends a subtle sweetness, it helps crisp it up.
- Enjoy just after air frying.
- Chili Garlic Sauce is one of my favorite ingredients for sauces, marinades and more. It adds incredible flavor. This is what it is. Find it on Amazon or in your grocers Asian food section.
I hope you try this recipe out and love it as much as we do! Tag me on Instagram with your creation. Follow me on Facebook for all sorts of fun recipes!
If you enjoy vegetarian recipes one of my favorites happens to be my Zucchini Cakes, take a look!
Enjoy!
Since I am not an R.D. nutritional data is provided by a nutritional calculator.
Crispy Air Fried Tofu
Equipment
- air fryer
Ingredients
- 1 pound block of extra firm or firm tofu
- 3 TBS soy sauce
- 1 TBS sesame oil
- 1 teaspoon honey more to taste
- 1/2 TBS chili with garlic sauce
- 1 1/2 TBS grapeseed or olive oil
Instructions
- Set tofu between folded paper towels (on top and on bottom) and place a heavy wood cutting board or pan on top. This will help press out liquid. Allow it to sit for 20 minutes, changing the paper towel halfway through if necessary.
- As tofu sits to dry, combine marinade ingredients. Mixing the soy sauce, sesame oil, honey, chili with garlic sauce and oil together with either a whisk or by shaking it in a mason jar (with lid) to emulsify. Set aside.
- Once tofu has most of the liquid pressed out, cut it with a sharp knife into bite-sized pieces by first cutting your block into 3 or 4 strips and then cutting those into squares or rectangles.
- Place tofu pieces into a shallow dish, pour marinade over them and use chopsticks or small tongs to turn them to ensure even coating. Allow them to sit for 10 minutes (or up to 30 minutes).
- Air fryers vary, if yours has a preheat option set it for 4-5 minutes. If it does not, just start it empty and let it run for 3-4 minutes at 350. Then carefully place your tofu (using tongs) into the basket, you don't want them touching one-another. allow space between each for the air to circulate. (You will most likley be making two batches, depending on the size of your air fryer). Set your air fryer to 400 degrees F and set the timer for 13 minutes.
- Halfway through the cooking process, gently and quickly turn your tofu.
- Remove from air fryer, plate and if you wish, drizzle with just a bit of honey. Garnish with scallions, cilantro or parsley and enjoy! Serves 4 as an appetizer or two as an entree.
Notes
Nutrition
Anne Lawton says
Great idea! I hae not thought about making tofu in the air fryer, pinned to make this week!
Colleen says
Hope you enjoy! Tag me with your creation on Instagram at @soufflebombay. I’d love to share it!
Terri Gilson says
I really need to get an air fryer- this is such a great meatless Monday dish!
Colleen says
You do! I have had an air fryer since the first version came out 7 or so years ago, they sure have changed for the better!! Now I am waiting for a larger capacity unit. Then it will be perfect!
Jersey Girl Cooks says
I cant wait to try this! I’ve never made tofu in the air fryer but it looks terrific.
Colleen says
Thanks and I hope you do, its super easy and the variations are many!
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Colleen says
Fantastic! It’s a favorite of my teen daughter 🙂
Kathleen says
This is so good and so easy. Excellent side or appetizer. Thanks!
Colleen says
Excellent! Glad you enjoyed!
Cs says
This was an excellent recipe, but I highly recommend NOT using grape seed oil. It tastes like soap.
We also made stir fry veggies and white rice with this, which was delish.
Colleen says
That’s so funny, I adore grapeseed because I don’t taste anything (or Irish rapeseed). Maybe its like cilantro (my husband tastes soap and hates it, whilst I can eat it by the handful, lol)
Nevadamtnbear says
Wonderful. I did our own adaptation on the marinade by using maple syrup instead of honey, spicy gochujang, Korean chili pepper, and a mix of soy and ponzu. Made this to add to the Buddha bowls we prepared for lunches this week for the Hubby, daughter and myself. My 17 year old son (who is addicted to carbs and meat) said “dang, that’s really good.”
This is a good recipe and easy to adapt to get different flavors. Thanks.
Colleen says
Sounds amazing!!