Crispy Air Fryer Tofu

Air fryer devotees, rejoice! After many requests, I finally bring you my favorite way to air fry tofu!

This simple method turns a block of extra-firm tofu into a tumble of remarkably crispy (but not at all dry) nuggets. In other words, a mouthful of these gives you the dopamine hit of an audibly crispy bite, followed by a tender, pillowy chew.

Add this air-fried tofu method to your weeknight dinner arsenal and toss them into any (seriously, any!) meal to bump up its protein (and deliciousness) factor.

Table of Contents:
1. Air fryer skeptic?
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Customize
6. Frequently Asked Questions
7. Recipe card with notes

close up of tofu cubes on parchment paper.

Air fryer skeptic admits…air fried tofu is really good

When I performed a comprehensive test of methods for achieving crispy tofu (documented in this YouTube video!), it made sense to include the air fryer as one method.

I’ll admit: my expectations for the air fryer method were low.

Because every time I tried adapting one of my recipes to be used in the air fryer, I was disappointed with the results. The original cooking method—whether pan-fried, deep-fried, or even baked—was significantly better.

BUT…the air fryer tofu method I came up with shocked me. The tofu got genuinely crispy without drying out (and it easily beat the oven-baked tofu in terms of crispiness).

Maybe the best endorsement for this recipe is for me to tell you that I am by no means blindly loyal to the air fryer—I still prefer my oven or a saute pan for most things. But when it comes to turning tofu into crispy, moist, golden nuggets, take it from this former skeptic: give the air fryer a try.

Ingredient notes

ingredients for air fried tofu in various bowls on a table.

Extra firm tofu

We’re going for bite-sized morsels that can be effectively crisped up while retaining a tender, moist interior, so extra-firm tofu is a great choice (as is the case in my baked tofu and fried tofu recipes).

It’s not ready for the air fryer straight out of the container, though, and if you’re reading this and thinking, “Duh, Nisha, we have to press out the additional water first,” oh boy, do I have a fun surprise in store for you.

Read on (or jump to this section) for the special technique we use in this recipe to maximize the tofu’s potential for crispiness!

Arrowroot powder

Tofu is one of those ingredients that changes quite a bit based on the cooking method. For instance, cornstarch works best for pan-fried or deep-fried tofu, but it tastes chalky in oven-baked tofu. Potato starch is the best for crisping up baked tofu but it sticks too much in fried tofu.

And in my tests, arrowroot powder was the best option for air-fried tofu: it produces a lovely light and crispy coating. If you need proof, watch this moment of the YouTube video and listen for the sound of undeniable crispiness!).

Substitute: That said, potato starch or cornstarch also work in this recipe!

Olive oil

I know, I know, a major selling point of the air fryer is that you can cook without using oil. In my tests, however, the air-fried tofu recipes without oil resulted in very dry tofu.

The chewing experience was subpar—the best way I can describe it is that the tofu took up a lot of space in my mouth, if that makes sense?

If it doesn’t make sense, no worries, because you won’t have this experience. Because you’re going to get moist-yet-crispy tofu. Because you’re going to use a little bit of oil. Not a ton, but enough to keep things moist.

Kosher salt

Salt plays two crucial roles here—the first, as you might guess, is its role in seasoning the tofu before it goes into the air fryer. Its second role is as Crispiness Enhancement Officer (CEO).

Water is the enemy of crispiness—pretty intuitive—so you’re probably familiar with recipes asking you to press tofu before cooking it.

But in my testing, I found that soaking the tofu in a hot saltwater solution removes more moisture than pressing it—counterintuitive, but stay with me—which yields even crispier results.

If you care about the science behind it, the salt in the hot water attracts the water molecules within the tofu and draws them out (thanks, osmosis!). If you don’t care, just enjoy the magic of the hot saltwater method: it makes the tofu crispier (and tastier!).

P.S. The type of salt you use matters—jump to this section for more details!

person scooping up two cooked tofu cubes from a bowl.

Step-by-step instructions

Slice the tofu into ¾” (2 cm) cubes.

raw tofu cubes on a wooden cutting board.

In a heatproof vessel, combine the boiling water and 1 tablespoon Diamond Crystal kosher salt (use half the amount if using another salt). Stir until the salt is completely dissolved.

person dumping salt into a beaker of hot water.

person using wooden spatula to stir salt into water.

Pour the hot saltwater over the tofu cubes and soak for 10 minutes. Drain the tofu, then gently pat dry with a dish towel to remove moisture.

Coat the tofu with the olive oil, kosher salt, and black pepper.

tofu cubes with olive oil, salt and pepper.

Now add the arrowroot powder and gently toss with a silicone spatula to evenly coat.

arrowroot powder on top of the tofu cubes.

tofu cubes mixed with the oil, salt, pepper and arrowroot powder ready to go in the air fryer.

To the basket of an air fryer (that has been preheated to 375ºF / 190ºC for 6 minutes), add half the tofu, or as much as you can add without the pieces touching.

tofu cubes arranged in a single layer in the air fryer before being cooked.

Air fry for 6 minutes. Open and shake the basket a few times, then air fry for another 6 minutes.

Shake the basket again, and air fry for an additional 4-6 minutes before removing and sprinkling with a pinch of salt.

close up of cooked tofu cubes in the air fryer.

Tips for making crispy air fryer tofu

Use the right kind of salt

As with most of my recipes, I use Diamond Crystal Kosher Salt unless I specify sea salt. Diamond Crystal Kosher Salt is, teaspoon for teaspoon, about half as salty as table salt.

If you are using a different type of salt than Diamond Crystal Kosher Salt, please use less salt. Otherwise the tofu will be too salty!

Using Table Salt? Use half the amount of salt listed in the recipe (for both the saltwater soak and for seasoning the tofu).

Using sea salt or Morton’s kosher salt? Use slightly more than half the amount of salt.

Dry the tofu well

Before coating the tofu in oil and arrowroot powder, be sure to dry the tofu well, as excess moisture interferes with the mission critical crisp-up process. To do this with the least risk of tofu breakage, transfer the soaked and drained tofu to a dish towel and gently pat dry several times.

Cook with your senses; the times listed are merely guidelines.

Every air fryer model is different, so use the cook times listed in the recipe card as a guideline, not as the absolute truth.

For instance, if your tofu is crispy and to your liking after the first two tosses, call it there!

If your tofu is nearly done after the first two tosses, air fry for just 2-3 minutes more, instead of the 4-6 minutes called for in the recipe.

And keep in mind that smaller tofu pieces crisp up and cook faster than larger pieces.

Spread out the tofu without overlap

You want to make sure there is minimal to no touching between the tofu pieces so that they have a chance to be exposed to the heat in the air fryer and crisp up. If you crowd the cubes, you run the risk of ending up with under-crisped, gummy tofu.

I use a 4 qt/L air fryer model like this, which has enough space for half of a standard block of tofu. Of course, if you have a larger air fryer like this, you may be able to cook the entire batch at once.

Customize

While I love this simple, crispy air fryer tofu because it’s so versatile and can be used with virtually any meal (see the FAQ for some of my ideas 🙃), if you want to jazz it up with some spices, here are some ideas!

Use this “cheesy” Indian spice blend

Surprise, a bonus recipe within a recipe!

Step 1: In a small bowl, mix together:

2 tablespoons nutritional yeast
1 heaping teaspoon garam masala
1 teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper (optional)
A heaping ½ teaspoon kosher salt
Freshly cracked black pepper to taste

Step 2: Sprinkle the tofu with the spice blend, then drizzle with 1 ½ tablespoons oil of choice. Toss well with a silicone spatula to coat the tofu.

Step 3: For the best flavor: “marinate” the tofu at room temp for 15 to 30 minutes (or up to 1 hour in the fridge).

Step 4: After the tofu is done marinating, sprinkle the tofu with 2 tablespoons cornstarch or arrowroot powder, tossing to coat with the spatula.

Step 5: Air fry the tofu as listed in the recipe card.

Use your favorite spice blend

Get creative, and replace the Indian spices listed above with 2 ½ teaspoons of your favorite spice blend!

Need ideas for spice blends? Try one of these, all of which can be found in my cookbook, Big Vegan Flavor:

• A shawarma spice blend (p. 532)
• An Ethiopian Berbere spice blend (p. 488)
• A BBQ spice blend (p. 238)

Frequently Asked Questions

What kind of air fryer is best for tofu?

In testing, I found the traditional air fryer models work much better than the “smart oven / air fryer” hybrid models.

While I love this Breville Smart Oven for many reasons, the air-fried tofu came out fairly rubbery and dry, and it never got crispy. It also required more flipping and fuss than simply using the oven.

If the only air fryer you have is one of these smart oven hybrid models, I would recommend just making my simple baked tofu instead, which is more hands-off and has a consistently good texture.

What are some ways I can use air fryer tofu?

The quicker question to answer would be, “What are some ways I shouldn’t use this air fryer tofu?” It’s so versatile!

Add it to any dish that could use a protein boost:

• Make noodle dishes more filling—try adding some air-fried tofu to my Garlic Peanut Noodles, Chili Garlic Noodles, or Gochujang Noodles

• Bulk up virtually any grain bowl or salad—they’d be fantastic atop Mediterranean Lentil and Grain Bowls or my Quinoa Salad, or toss the air-fried tofu with greens, veggies, and your favorite salad dressing (might I suggest my creamy Balsamic Vinaigrette or Red Wine Vinaigrette?)

• Fold into your favorite curry—if you don’t have one, start with this fan-favorite Red Lentil Curry, or my Thai Green Curry

• Load up your grain bowls with this tofu, roasted veggies, and a flavorful sauce or dip like my classic Hummus, Beet Hummus, or Vegan Tzatziki

• Stuff some crispy cubes into a hearty Breakfast Burrito (in place of the Tofu Scramble)

What if I don’t have arrowroot powder?

If you don’t have arrowroot powder, you can use cornstarch or potato starch with good results! I wouldn’t skip the starch entirely though, as the tofu will be significantly less crispy.

Can I omit the oil?

I would advise against this. When we tested the recipe sans oil, the flavor was fine but the texture was dry and rubbery ☹️ You deserve better.

How do I store leftover air-fried tofu?

Any leftovers can be stored in an airtight container in the fridge for 3 to 4 days. You can toss them chilled (straight out of the fridge) in salads!

How do I reheat leftover air-fried tofu?

You’ve got a couple options here:

• Toss tofu in a warm stir fry or a sauce in a skillet
• (If serving plain) Add the tofu cubes to a nonstick frying pan and reheat until they’ve revived and crisped up a bit (if not using nonstick, add a drizzle of oil to prevent sticking).

Loved this Crispy Air Fryer Tofu? Let me know by leaving a rating and review! I always appreciate hearing from you!

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Order Today