Description
This crispy air fryer tofu takes about 30 minutes from start to finish. Torn pieces of firm tofu become golden, crunchy, and perfect for topping bowls, salads, noodle dishes, or quick weeknight plates.
Ingredients
1 block (12 oz / 350 g) firm or extra-firm tofu
2 cups hot water
1 tablespoon salt
2 tablespoons avocado oil
1 teaspoon tamari
Ground black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon arrowroot starch (or cornstarch)
Spray oil
Equipment
Air fryer
Clean kitchen towel or paper towels
Medium bowl
Small saucepan
Instructions
-
Tear the tofu:
Drain the tofu and gently tear it into rustic pieces about 2 inches wide. Place the pieces into a medium bowl. -
Hot water soak:
In a small saucepan, bring the water and salt to a boil. Carefully pour the boiling salted water over the tofu. Let it sit for 5 minutes. -
Drain and dry:
Drain the tofu well, then blot each piece thoroughly with a clean towel or paper towels. Dry the bowl too so no excess moisture remains. -
Preheat:
Set the air fryer to 375°F (190°C). -
Season the tofu:
Return the tofu to the dry bowl. Add avocado oil, tamari, and a few grinds of black pepper. Toss to coat.
Sprinkle in the garlic powder, onion powder, paprika, and arrowroot starch. Toss again until all pieces are evenly coated and no powdery spots remain. -
Air fry:
Spray the air fryer basket lightly with spray oil. Add the tofu pieces in a single layer with a bit of space around each one.
Air fry for 15 minutes, shaking the basket every 5 minutes to ensure even browning. -
Check for doneness:
The tofu is ready when the edges are deeply golden and crisp. Serve warm or let cool and store for meal prep.
Notes
- Starch options: Arrowroot and cornstarch both work well. Arrowroot tends to give a slightly lighter, glassier crispness.
- Spice variations: Try Middle Eastern blends like za’atar and sumac, smoky barbecue seasonings, chili-lime mixes, or curry-inspired combinations.
- Serving ideas: Add to buddha bowls, grain bowls, noodle soups, stir-fries, wraps, or salads.
- Storage: Once cooled, store leftovers in the fridge for 3–4 days. Reheat in the air fryer for 3–4 minutes to restore crispness.
- Avoid overcrowding: For the crispiest results, give the tofu pieces plenty of space. Cook in two batches if necessary.
- Prep Time: 15 min
- Cook Time: 15 min