By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
This is what I had for lunch today, something of a healthy, fridge clearing exercise with Air Fryer Crispy Tofu as it’s crowing glory: cold whole wheat noodles tossed in a little toasted sesame oil with a few fresh chives from the garden, a mound of kimchee, chopped radishes, and crispy tofu tossed in teriyaki sauce (the one from Miso Tasty is my favourite, as is their extra firm tofu, incidentally since they first gifted them to me to try) and finished with a generous few shakes of furikake.
I did do a few tests finishing the tofu in the air fryer after tossing the crispy cubes in glaze as I do in my oven version, but I think as with when I make wings in the air fryer, they’re better with their glaze added afterwards. Try honey seasoned with a dash of soy sauce if you don’t have a go to sticky teriyaki brand, or sweet chilli sauce. Anything slightly sweet, savoury and sticky will do! Or, you can just enjoy the crispy fried tofu plain: the option I’d go for if whatever I’m serving it with already has lots of delicious sauce, or if I was finishing off a bowl of ramen.
This easy method for making Crispy Tofu in the air fryer is perfect for adding a last minute bit of protein to salads and noodle bowls – with or without a delicious teriyaki glaze and a sprinkling of sesame seeds!
280g (10 oz) block extra firm tofu
light spray oil
1 tbsp cornflour (cornstarch)
1 tbsp teriyaki glaze (optional)
1 tsp furikake or toasted sesame seeds (optional)
Drain the tofu and gently pat out as much liquid as possible using pieces of kitchen towel. Cut into thick slices and do the same again.
Chop the slices into cubes and transfer them to a medium bowl. Spritz with the oil until just coated, turning occasionally with a spoon, doing your best not to break up the tofu until all the cubes are just coated in oil.
Working 1 tsp at a time, gently toss the tofu cubes in the cornflour until they’re well coated, again doing your best not to break up the tofu.
Lightly spritz the air fryer basket with oil and spread out the tofu. Bake on a 200 degree (390 farenheit) setting for 15 minutes, only tossing after 10. The tofu should be crispy and slightly golden.
Serve immediately, tossing in teriyaki glaze if using, and sprinkling with furikake or sesame seeds if desired.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*