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Air Fryer Tofu

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Crispy, golden tofu cubes coated in cornstarch and seasoned with soy sauce, garlic powder, and smoked paprika — cooked entirely in the air fryer for an all-around crunchy crust without deep frying. Naturally vegan and gluten-free with tamari.

Ingredients

Scale
  • 1 block (14–16 oz) extra-firm tofu, drained
  • 2 tablespoons soy sauce or tamari (use tamari for certified gluten-free)
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Olive oil spray (optional, but boosts browning)

Instructions

  1. Wrap the drained tofu block in a clean kitchen towel or paper towels. Place a heavy cutting board or skillet on top and press for 30 minutes to remove as much liquid as possible. (Skip this step if using super-firm vacuum-packed tofu — just pat dry.)
  2. Cut the pressed tofu into 3/4-inch to 1-inch cubes. Toss with soy sauce or tamari and let absorb for 2–3 minutes. Sprinkle over the cornstarch, garlic powder, paprika, and black pepper, then toss until every cube is evenly coated.
  3. Preheat the air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with oil and arrange the tofu cubes in a single layer with space between each piece — cook in batches if needed to avoid overcrowding.
  4. Cook at 400°F for 15 minutes total, shaking the basket gently at the 5-minute mark. The tofu is done when it is golden-brown and firm on the outside with slightly darkened edges. Start checking at 10 minutes if your air fryer runs hot.

Notes

Cornstarch is essential: It creates the shatter-crisp shell on each cube. Arrowroot powder works as a 1:1 substitute. Do not skip or reduce it.

Sequence wet before dry: Toss with soy sauce first and let it absorb, then add dry ingredients. Adding both at once causes the cornstarch to clump unevenly.

Don’t open the basket too early: Tofu sticks while the interior is still wet. Shake the basket at 5 minutes rather than using a spatula; if cubes resist, wait another 60–90 seconds for the crust to set before disturbing them.

Press longer than you think: 30 minutes is better than 15. An hour produces noticeably drier tofu that crisps faster and more completely.

400°F beats 375°F: The higher temperature drives off surface moisture faster and browns the cornstarch coating before the interior can steam. If your air fryer runs hot, begin checking at 8 minutes.

Find it online: https://airfrycentral.com/air-fryer-tofu/