Crispy Air Fryer Tofu with Soy Glaze (Printable)
Golden air-fried tofu tossed in savory soy glaze. Vegan, dairy-free, and ready in 30 minutes.
# What You Need:
→ Tofu Base
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon olive oil or neutral oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Soy Glaze
06 - 3 tablespoons soy sauce or tamari for gluten-free
07 - 1 tablespoon maple syrup or honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon water
10 - 1 teaspoon sesame oil
11 - 1 clove garlic, minced
12 - 1 teaspoon fresh ginger, grated
13 - 1 teaspoon cornstarch mixed with 1 tablespoon water as slurry
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - 2 spring onions, sliced
# Steps:
01 - Preheat the air fryer to 400°F.
02 - Gently toss the pressed, cubed tofu with cornstarch, oil, salt, and pepper until evenly coated.
03 - Arrange tofu cubes in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking halfway through, until golden and crispy.
04 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, water, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
05 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until thickened. Remove from heat.
06 - Toss the hot, crispy tofu with the soy glaze in a large bowl until evenly coated.
07 - Transfer to a serving dish and sprinkle with sesame seeds and spring onions.
# Expert Advice:
01 -
- The cornstarch trick creates a miraculous crispy exterior that rivals deep-fried tofu without all the oil and splatter.
- You can prepare the glaze while the tofu cooks, meaning dinner hits the table in just 30 minutes flat.
02 -
- If you skip pressing the tofu properly, no amount of air frying will make it properly crispy, as I sadly discovered after rushing through my first attempt.
- Adding the cornstarch slurry to a cold sauce will create unappetizing lumps, so always make sure your sauce is simmering before stirring it in.
03 -
- Freeze your tofu completely, then thaw before pressing to create a more porous, meat-like texture that absorbs flavors even better.
- Reserve a tablespoon of the glaze to drizzle over the finished dish just before serving for an extra punch of flavor and beautiful presentation.