From the roundup: 22 Air Fryer Dinner Recipes for Busy Nights
Extra-firm tofu works best here, but if you only have firm on hand, press it for a full 25 minutes instead of the usual 15 and you will still get crispy edges in the air fryer. The cornstarch coating is what pulls the moisture to the surface so it crisps up instead of steaming, and skipping it is the one mistake worth avoiding. I make the sesame soy glaze in a small saucepan during those last few minutes of cook time so everything finishes together without any extra waiting. Two of my five kids were convinced they did not like tofu until they tried it this way, and now they ask for the chewy corners specifically.
Why you will love this
- The air fryer gets the edges genuinely crispy without any deep frying or oil splatter on your stovetop
- The sesame soy glaze takes about 3 minutes to thicken and uses pantry staples you likely already have
- Cornstarch is the only ingredient here that might feel unusual, and most home kitchens already stock it
- The tofu and glaze store separately in the fridge for up to 3 days, so it works well for lunches through the week
- It is fully meatless and easy to make vegan with one simple swap in the glaze
Tips for success
- Press the tofu for the full 20 minutes. This is the step people cut short and then wonder why the edges are soft. Use a heavy pan on top of a folded kitchen towel wrapped around each block, and let it sit while you prep everything else.
- Do not crowd the basket. If your air fryer is on the smaller side, cook the tofu in two batches rather than stacking pieces. Overlapping cubes steam instead of crisp.
- Shake the basket firmly at the 7 or 8 minute mark. A gentle rattle does not move the pieces enough. You want them to actually flip and shift so all sides get direct heat.
- Pull the glaze off the heat as soon as it coats a spoon. It thickens more as it sits, and if you leave it too long on the burner it gets sticky and hard to toss evenly over the tofu.
What to serve with it
- Plain steamed rice or noodles are the easiest base and soak up any extra glaze that pools at the bottom of the bowl.
- Steamed broccoli or snap peas work well alongside since they can cook while the tofu is in the air fryer.
- A drizzle of chili crisp or a few drops of sriracha on top adds heat without changing the recipe for anyone who wants it milder.
- Leftovers work well tucked into a rice bowl with whatever vegetables are in the fridge, cold or reheated.
Substitutions
Tamari swaps in for soy sauce one-to-one and keeps this gluten-free. Maple syrup works in place of honey if you want the recipe fully vegan. Apple cider vinegar can stand in for rice vinegar in a pinch, though the flavor is a little sharper. If you are out of toasted sesame oil, a small amount of peanut oil adds a similar nuttiness to the glaze.
For the tofu itself, super-firm tofu sold in vacuum-sealed packages skips the pressing step entirely, which is useful when you are short on time. Regular firm tofu can work but needs a longer press and still may not get quite as crispy as extra-firm.
Make-ahead and storage
You can press and cube the tofu the night before. Store the cubes uncovered on a plate in the fridge overnight and they will dry out even further, which means crispier results when they hit the air fryer. The glaze can also be made ahead and kept in a small jar in the fridge for up to a week.
Store cooked tofu and glaze separately for the best texture, up to 3 days in the fridge. To reheat, put the tofu back in the air fryer at 375 degrees F for 4 to 5 minutes. It comes back close to crispy. The microwave is faster but softens the edges noticeably. I would not freeze this one; the tofu texture changes too much after thawing.
Air Fryer Crispy Tofu with Sesame Soy Glaze
Ingredients
Equipment
Method
- Remove the tofu blocks from their packaging and drain off the liquid. Wrap each block in a clean kitchen towel or several layers of paper towels, set them on a plate, and place a heavy pan or cutting board on top. Let them press for at least 20 minutes. This step pulls out the moisture that prevents crisping, so do not rush it.
- Preheat your air fryer to 400 degrees F for 3 to 4 minutes. While it heats, cut the pressed tofu into 3/4-inch cubes. Try to keep the pieces uniform so they cook evenly. Add the cubes to a large bowl along with the oil and salt, and toss gently to coat.
- Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again until each piece is lightly coated. The cornstarch is what gives you the crispy exterior, so make sure it is distributed evenly with no clumps.
- Arrange the tofu cubes in a single layer in the air fryer basket. Leave a little space between them. Air fry at 400 degrees F for 15 minutes total, shaking the basket firmly at the 7 or 8 minute mark. When done, the edges should be golden and feel firm when you tap them with a spoon.
- While the tofu cooks, make the glaze. Combine the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir the 1 teaspoon of cornstarch into 1 tablespoon of cold water until smooth, then add that slurry to the pan. Cook for 2 to 3 minutes, stirring constantly, until the glaze thickens just enough to coat a spoon. Pull it off the heat.
- Transfer the hot crispy tofu to a bowl and pour the glaze over it. Toss quickly so every piece gets coated. Serve immediately over rice or noodles with steamed broccoli, a sprinkle of sesame seeds, and sliced green onions on top. Serve right away for the crispiest results.
Notes
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