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Air-Fryer Tofu
Lunch

Air-Fryer Tofu

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Air-Fryer Tofu

Published Date: March 11, 2023

Total Preparation & Cooking Time: 30 minutes | Servings: 2–3

Recipe Overview

This air-fryer tofu delivers a crispy exterior with a tender interior, tossed in a glossy soy-brown sugar glaze. The technique ensures even cooking and minimal oil, making it a healthier, quicker alternative to traditional frying.

Ingredients (For 2–3 Servings)

  • Tofu: 14 ounces (400g) medium or medium-firm tofu (drained thoroughly; firm tofu is a close substitute if medium is unavailable)

  • Dry Coating:

  • ½ cup potato starch (see "Substitutions" for alternatives)

  • 1½ teaspoons kosher salt

  • Freshly cracked black pepper (generous pinch)

  • Cooking Spray: Nonstick cooking spray (for air fryer basket)

  • Glaze:

  • ¼ cup light or dark brown sugar

  • 3 tablespoons rice vinegar

  • 3 tablespoons low-sodium soy sauce

  • ½ teaspoon sambal oelek or sriracha (adjust for spice preference)

  • Garnish (Optional): Sliced scallions

Detailed Preparation Steps

Step 1: Preheat the Air Fryer

Set the air fryer to 375°F (190°C) and allow it to preheat for 3–5 minutes (per manufacturer instructions).

Step 2: Thoroughly Drain & Dry Tofu

Place the drained tofu on a clean kitchen towel or 3–4 layers of paper towels. Gently press down with a heavy object (e.g., a glass bowl, skillet) to remove excess moisture. Let drain for 10–15 minutes (maximum 30 minutes) to ensure the tofu crisps properly.

Step 3: Prepare the Starch-Coated Tofu

In a large bowl, combine the potato starch, salt, and pepper. Unwrap the tofu and pat dry again with paper towels to remove any residual moisture. Cut the tofu into ¾-inch cubes (uniform size ensures even cooking). Add the tofu to the starch mixture and toss with clean hands or tongs until fully coated.

Step 4: Air-Fry the Crispy Tofu

  1. Spray the air fryer basket with nonstick cooking spray. Transfer the coated tofu, shaking off excess starch.

  2. Lightly spray the tofu again with cooking spray to prevent clumping during cooking.

  3. Air-fry for 10 minutes, then use tongs to gently rotate the tofu cubes for even browning.

  4. Continue cooking for another 10 minutes until the tofu is lightly browned in spots and uniformly crisped. Remove from the air fryer and set aside.

Step 5: Make the Soy-Brown Sugar Glaze

While the tofu cooks, prepare the glaze:

  1. In a small skillet, combine brown sugar, rice vinegar, and soy sauce over medium heat.

  2. Stir occasionally and cook for 5–6 minutes until the mixture thickens slightly (it should coat the back of a spoon).

  3. Remove from heat and stir in sambal oelek/sriracha to adjust spice.

Step 6: Combine & Serve

Return the crispy tofu to the large bowl. Pour the warm glaze over the tofu and toss to coat evenly. Transfer to a serving plate and garnish with sliced scallions if desired.

Expert Tips & Substitutions

  • Starch Substitutions:

  • Cornstarch: A viable substitute for potato starch (yields a slightly softer crust; note: texture may differ from traditional potato starch).

  • Potato Starch Location: In the US, potato starch is often found in the Passover aisle of supermarkets.

  • Tofu Variations:

  • Use firm tofu for extra structure, but note: overcooking firm tofu may result in a "pretzel-nugget" texture (some find this desirable, others prefer medium-firm for tenderness).

  • Cooking Adjustments:

  • If tofu is undercooked, extend air-frying by 2–3 minutes per side.

  • For more even browning, ensure the air fryer basket is not overcrowded; cook in batches if needed.

Community Feedback & Q&A

  • Q: "Hard to find potato starch in my village. Would cornstarch be an acceptable substitute?"

A: Yes—cornstarch works as a substitute, though the texture may be slightly softer. For US shoppers, potato starch is often in the Passover aisle.

  • Q: "This was so disappointing! It had zero flavor."

A: A balanced soy glaze is critical. For richer flavor, consider adding 1 teaspoon of toasted sesame oil to the glaze or using tamari instead of soy sauce for a deeper umami kick.

  • Reader Success: "The potato starch is a game changer! Crispy and flavorful."

Note: Adjust cooking times based on your air fryer’s specific heat distribution. The final result should be golden, crispy tofu with a sticky, savory-sweet glaze.