When I first became a vegetarian at the ripe age of 12 years old, I truly had no idea what I was doing. My diet consisted of sad meat alternative products, no plant sourced nutrition, and poor decisions (2009 – yikes!!). After many years of experimentation and totally sad meals, I can proudly say that I have finally become a master of making crispy tofu. Tofu is now an absolute staple in my kitchen.
After a ton of trial and error, I have finally found a method that works for me, and I am so excited to share it with all of you. Crispy tofu can be used as protein in so many different applications such as a fried rice dish, curry, sandwiches/wraps, or even just as a snack with a dipping sauce. It is honestly just the best.
There are a couple of ways to make crispy tofu but my favorite method is air frying!
What Is An Air Fryer?
When air fryers first hit the market, I was the first person to laugh and say “that’s what ovens are for”, but let me tell you, I ate my words when we purchased one. We typically avoid buying “trendy” small kitchen appliances because they usually end up sitting around collecting dust, but this was a fantastic purchase. The air fryer I use is the T-Fal Easy Fry & Grill 2-in-1. This make in particular is very easy to clean, and has an extra-large capacity, which is why we love it. We originally bought it for my parents, but we use it just as frequently as they do.
Air fryers have been all the hype lately and clearly for good reason. If you were unaware, air fryers are basically small countertop convection ovens that cook food by circulating hot air around with a fan. The hot air works to crisp up the food, rather than using cooking oils like a conventional deep fryer. In short, the benefit of cooking with an air fryer is the convenience via time saving, as well as the benefits of cooking with less processed fats and oils.
Making Crispy Tofu
Selecting The Right Tofu
I’ve briefly touched on different styles of tofu on my blog in the past, but it is very important to understand which type of tofu to buy for this application. Tofu is categorized as either silken or regular, and can be found in an large range of firmness levels throughout. Silken tofu has a soft jelly-like consistency, and regular tofu is pressed which typically contains less water. For this method, we are looking specifically for extra firm regular tofu.
That brings me to my next point, if you are not using pre-pressed tofu, it is very important to press it. Pressing tofu takes about 15-30 minutes, and all you need to do is wrap it in a kitchen towel, place it on a plate, and stack the tofu with heavy objects or more plates to draw out all of the liquid. Pressing the tofu will ensure that we will get nice crispy tofu pieces because all of the liquid will be drawn out.
Cornstarch or Arrowroot Powder
This is the single most important ingredient (besides the tofu!) in this recipe! The use of cornstarch or arrowroot powder works by drawing out any remaining liquid in the tofu after we press it. This gives the tofu a perfectly coated crispy exterior.
I personally prefer to use cornstarch because it is most accessible to me, but arrowroot powder works the same and can be used a direct swap in this recipe.
Additional Seasonings
To flavor and season the tofu before air frying, I typically use chili flakes, salt and pepper. I like to keep the seasonings simple so that I can add the tofu to just about anything that I am cooking. Other simple seasonings such as garlic powder, onion powder, paprika, etc., would also be great and pair well with many different cuisines or recipes.
Step-By-Step Instructions to Make Crispy Tofu in the Air Fryer
- In a medium sized bowl, place in the pressed and cut tofu along with the cornstarch, and desired seasonings.
- Toss the tofu to thoroughly combine. Once all of the pieces have been covered by the mixture, place them into the air fryer ensuring not to double layer the pieces.
- Once in the air fryer tray, spray a light misting of cooking oil over the tofu pieces. I used olive oil.
- Cook at 400°F for about 10 minutes, shaking the basket after 5 minutes.
- Remove when the tofu is crispy and nicely browned on all edges.
Additional Notes and Tips For the Best Crispy Tofu
- Do not forget to press the tofu.
- I personally like to tear the tofu into oddly shaped pieces because this creates more edges and a rough surface that becomes crispier. The pieces can be cut into squares or however you prefer, but this is just how I do it!
- You will want to be sure all of your tofu is coated evenly with the cornstarch. The cornstarch is what makes it crispy so it’s super important to make sure it gets on every piece.
- It is important not to double layer your tofu on the tray because overcrowding will not result in the crispy tofu we want!
How-To-Make: Crispy Tofu (Air Fryer Method)
Equipment
- 1 Air Fryer
Materials
- 1 block extra firm regular tofu pressed, and cut into pieces
- 2 tbsp cornstarch or arrowroot powder
- ½ tsp red pepper flakes
- 1 tsp Kosher salt
- 1 tsp Freshly cracked black pepper
- cooking spray I used olive oil spray
Instructions
- In a medium sized bowl, place in the pressed and cut tofu along with the cornstarch, and desired seasonings.
- Toss the tofu to thoroughly combine.
- Once all of the pieces have been covered by the mixture, place them into the air fryer ensuring not to double layer the pieces.
- Once in the air fryer tray, spray a light misting of cooking oil over the tofu pieces. I used olive oil.
- Cook at 400°F for about 10 minutes, shaking the basket after 5 minutes. Remove when the tofu is crispy and nicely browned on all edges.