Pressing tofu removes the excess moisture which allows the tofu to absorb flavors from the seasonings and marinade and allows the outside to become crispy. You can still eat tofu if you don’t press it, but the flavor and texture won’t be good. This ensures that the air reaches every side of the tofu so it’s evenly cooked and crispy all the way around.
Shake halfway through. Gently shake the air fryer basket halfway through the 15 minute cook time to redistribute the tofu. If the pieces are all on top of each other, the air won’t be able to circulate properly and parts of the tofu may be soggy. Don’t overcrowd the air fryer. I recommend cooking your tofu in batches so you can cook smaller amounts at a time. Toss with cornstarch. Cornstarch helps absorb moisture as the tofu cooks which results in a crispier exterior. The less moisture, the crispier it will be. #Tofu in air fryer how to
Press the tofu. Use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. Use extra firm tofu. Other varieties of tofu don’t have enough structure and contain too much moisture to get crispy. This ensures that the outsides start cooking immediately so they get nice and crispy without the inside becoming overcooked. Preheat the air fryer. Let your air fryer preheat to 375✯ before adding in the tofu. Here are a few things you can do to get ultra crispy tofu: This allows the air to circulate around each piece resulting in super crispy tofu! How do you make crispy tofu in an air fryer? Salt is necessary to provide additional flavor to the tofu and enhances the other ingredients in the sauce.īe sure to leave room between the tofu cubes. 
Extra firm tofu can easily be cubed, tossed, and air fried without losing its shape. Other varieties of tofu - silken, soft, medium, and firm - are too soft.
Tofu – extra firm tofu is the best tofu to use in the air fryer. Cornstarch – coats the outside of the tofu which makes the exterior extra crispy!. Maple syrup is a great natural way to add a sweet, molasses flavor to any dish. Pure Maple Syrup – adds sweetness to the tofu that provides a nice contrast to the umami flavor from the soy sauce and tang from the vinegar. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors. Seasoned Rice Vinegar – balances out the soy sauce with a bright, tangy flavor. Gluten free? Use tamari or coconut aminos instead. Use a low sodium soy sauce if you’re watching your intake. Soy Sauce – soaks into the tofu to give a salty, rich umami flavor. Not a fan of spice? Omit the chili garlic sauce or sriracha and just use 1/2 tablespoon minced garlic instead. If you don’t have chili garlic sauce on hand, replace with 1/2 tablespoon minced garlic and 1/2 tablespoon sriracha. Chili Garlic Sauce – provides a bit of nutty, spice to the recipe. Avocado oil or another neutral flavored oil like canola oil may also be used if you’re not a fan of EVOO. 
Extra Virgin Olive Oil – helps create a crispy exterior and a lightly “fried” flavor. Less than 10 ingredients necessary to make perfect, crispy tofu! If you have any tofu skeptics in your life, send them this recipe, I bet you it’ll convert them after one bite. Then I made this air fryer tofu that was flavorful and crispy and I immediately changed my tune. I thought I wasn’t a fan of tofu, because any time I had it, it was bland and mushy.
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