Crispy Air Fryer Tofu

1. Press and cube the tofu. Press tofu for 15 to 30 minutes, then pat dry. Cut into 3/4-inch cubes. Drier tofu equals crispier tofu.

2. Season. In a mixing bowl, gently toss tofu with 1 1/2 tablespoons soy sauce, neutral oil (if using), toasted sesame oil, garlic powder, onion powder, smoked paprika, and black pepper.

3. Starch coat for crisp. Sprinkle cornstarch over the tofu and toss again until every cube looks lightly dusted and a little pasty. That is exactly what you want. If you see any dry, powdery patches at the bottom of the bowl, shake off only the loose excess.

4. Preheat and prep the basket. Preheat air fryer to 400°F for 3 minutes (if your model preheats). Lightly spray the basket to reduce sticking.

5. Air fry. Add tofu in a single layer. Cook at 400°F for 12 to 15 minutes, shaking the basket well at the 6 to 7 minute mark. Start checking around 10 to 12 minutes if your air fryer runs hot. The tofu should be deeply golden with crisp edges. Let it rest 2 to 3 minutes before serving, it firms up and crisps a little more as it cools.

   

6. Optional glaze (while tofu cooks). In a small saucepan over medium heat, whisk soy sauce, maple syrup or honey, rice vinegar, ginger, and garlic. When it starts to simmer, whisk in the cornstarch slurry. Cook 30 to 60 seconds until glossy and slightly thick.

7. Finish and serve. For maximum crunch, serve tofu as-is with dipping sauce. For sticky tofu, toss hot tofu with just enough glaze to coat. Top with sesame seeds and scallions if you want the full effect.

   

Matt’s quick serving ideas

• Rice bowl with cucumber, shredded carrots, and a spicy mayo drizzle
• Salad topper for crunch, like croutons with better protein
• Lettuce wraps with herbs and a squeeze of lime
• Snack plate with sweet chili sauce or peanut sauce