How to Make Crispy Air Fryer Tofu

I love it!!! Very easy to make AND...tofu turned out crispy on outside and soft inside. I drizzled plum sauce over the tofu and sprinkled chopped roasted peanuts on top for extra crunch.

Doubled everything except tofu and paprika and used 3T cornstarch instead of 2t. 10 minutes worked well

I let my tofu marinade in the soy sauce and spices for a bit and it came out delicious! Just doubled the amount of each Spice:) recommend!!

OK, I read the recipe and straight away saw that just 2 teaspoons of cornstarch is not enough to make tofu crispy, I usually put 3 TBSP. I thought it was bland so I decided to add 1tsp of Cajun spices, 1tsp of cracked black pepper and 1tsp of liquid smoke. it was quick and easy but not sure if I'll do it again.

Great crispy texture mixed mine into a veggie stir fry but tastes amazing alone too!

I made this in two batches to not crowd the air fryer. I coated in all dry ingredients then tossed in the oil and soy. Coating stuck much better this way as another review stated.

Ended up with enough for two batches. Found the first run ok but felt it needed a bit more spice, so I pepped the second lot up with some cajun seasoning which gave it the lift it needed.

Added the soy sauce (or liquid aminos as per the recipe) to my tofu before anything else as the recipe said but then my dry ingredients just clumped up into small balls in the bottom of my bowl, it wouldnt stick to my tofu. So i recommend coating in dry ingredients first (especially your cornstarch to ensure the outside is wholly coated and crispy) and then add your soy sauce/liquid aminos and sesame oil. I didnt think about it and was blindly following the recipe. I also pressed my tofu an extra 15 minutes than the recipe said, it was just too wet from the soy sauce.

I love tofu when we eat out but have not been able to make a tofu I enjoy at home. This is it. This is the recipe. 🙌 Note: I used firm tofu and I did drain/press my tofu, freeze, defrost and then marinate in light soy sauce, dijon, garlic and veggie stock over night. Then I followed this recipe. I did cut mine smaller and cooked a little longer for desired crunch. I skipped the salt and didn't feel like I missed out on anything.

Definitely crispy and delicious! I cooked mine for a few extra minutes since I like it crispier, and it turned out great! Loved the flavor and texture.

it was a nice way to eat tofu. It is like savory cream puffs as the texture.

I cooked mine for a little longer as I like it crispy (about 5 minutes longer. It was delicious

Next time I'll cut the salt and garlic in half, which is not my usual style. But it was way too salty

Didn't have any sesame oil, so 2x'd olive oil as advised in the recipe. Did not enjoy this. I love tofu, but the taste was off here.

I cut the cubes smaller (~0.5+ inch) which helped them crisp up a lot more, but also meant I needed to make more spice mix due to the increased surface area. I'd still recommend smaller cubes though :)

Used cornmeal instead of corn starch. Still delicious! Maybe not as crispy though

I used besan (chickpea flour) and seasoned it with red chili powder, and chaat masala for an Indian spin.

It was pretty fun to make and tasty however I felt that it lacked a sauce or some flavor! I recommend adding green onions to top it off

I wayyy overdid the salt, so go sparingly (or actually measure🤪). Super crispy, nice texture. I preferred thicker cubes for a good balance of crunchy to soft hard cheese-like texture. Must eat in one sitting, gets soggy after a few hours

Very flavorful and crispy! I didn't have cornstarch so I used a little spelt flour and I forgot to shake it halfway through. I would def make it again!

I was looking for a snack and something to do with leftover tofu from smaller portioned dinners, and this recipe is perfect. Dip in some BBQ and you'll be hooked.

Made it first time. Easy and good. Will experiment further with how to serve it.

Super easy! Delicious with BBQ sauce!

I used this recipe with the lentil tofu and really enjoyed it. I pressed the tofu for 30 minutes as the recipe suggested. Not sure if it was necessary but it certainly removed quite a bit of moisture.

This recipe is on regular rotation in our house. It's much faster and tastier than pan frying, and there's something so satisfying about cutting perfect cubes of tofu! 😆 This time I skipped the paprika and used a little bit of canola oil instead of sesame oil. Oven-style air fried for about 20 minutes. Paired with stir fried bok choy for a light and healthy dinner.

I used extra firm tofu. These were so dry I was like nooooo! I wanted them to be good 😬

Love, love, loved it! I ended up making another brick of tofu cause I ate most of the first one before I could share with my mum haha. It was really crispy (I ended up cooking mine an extra 10mins flipping them first)