Air Fryer Crispy Tofu

Ingredients

• 1 block Extra-firm tofu, pressed 15 minutes, cut into 3/4-inch cubes
• 2 tbsp Cornstarch
• 1 tbsp Canola oil
• 1 tbsp Low-sodium soy sauce
• 1 tsp Garlic powder
• ½ tsp Smoked paprika
• ¼ tsp Black pepper

Method

1. Press the tofu properly — 15 minutes under something heavy. Water is the enemy of crisp and this is the step people skip.
2. Toss the cubes with the soy sauce first so they season, then the oil, then the cornstarch and spices last. That order coats every face without turning the starch to paste.
3. Air fry at 400°F for 15-18 minutes, shaking the basket twice. Do not crowd it — one layer, two batches if you need to. Crowding steams.
4. They are done when they sound hollow against the basket and the corners are dark gold.
5. Eat them within twenty minutes for the best texture, or toss them into any bowl, salad, stir-fry or taco.

Notes

✨ The restaurant touch

Cornstarch, not flour. Cornstarch has no gluten to go bready and it fries into a glassy shell.

🧒 For the kids

Serve them as nuggets with barbecue sauce or a peanut dip. This is the recipe that converts children to tofu.

🥡 Leftovers

Keeps 4 days and re-crisps in 4 minutes at 400°F. Do not sauce it until serving or it softens.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.