It’s so simple, but crispy tofu is something that everyone should know how to make.
Tofu could be one of the most underrated sources of protein.
It’s inexpensive, it’s easy to prepare, and taste-wise, it’s pretty neutral. Tofu absorbs the flavor of anything it’s cooked with.
That said, the texture of tofu can be a little… well, funky. It’s important to know how to cook it!
Because it’s so delicate, it can break apart easily (which isn’t always a bad thing, a tofu scramble can be delicious!). And when you want your tofu to be crispy, knowing how to make it that way is key.
Crispy tofu goes perfectly with so many different dishes. I absolutely love it on top of these Spicy Peanut Noodles. And it’s a yummy way to add protein to these Broccoli Caesar Salad.
Make a batch of crispy tofu to keep on hand for the week. It’s almost like meal prep, but much, much easier.
Then any time you want to quickly add protein to a meal, you’ve got this crispy tofu ready to go.
The easiest way of all to serve and eat: pair it with rice, roasted veggies, and a delicious sauce, and you’ve got an easy, nutritious, and flavorful meal in no time.
Press the tofu
Drain the water out of the tofu. Wrap the tofu in paper towel or a kitchen towel and place on a plate. Place something heavy (like a pan) on top of the tofu to press out the water. Let sit for at least 30 minutes.
Cut into cubes
Unwrap the tofu and slice in half lengthwise to make 2 thinner pieces. Cut into even cubes and add to a large bowl.
Add seasoning
Add the garlic powder, onion powder, paprika, salt, and cornstarch to the bowl.
Toss to combine
Toss gently to combine, making sure the tofu is fully covered.
Air fry
Place the tofu in the air fryer basket in an even layer. Air fry on 400 F for 10 minutes, shaking the basket halfway to flip the tofu. Drizzle the oil on top of the tofu and air fry for an additional 5 minutes on 400 F.
Serve
Serve with fresh veggies, avocado or rice!
Notes
- Pressing the tofu: This step is key to drain the water from the tofu. While more expensive tofu press equipment exists, I really don’t think you need any. Just wrap your tofu in paper towel or a kitchen towel and place it on a plate with something heavy on top. The longer you’re able to leave it, the better, but at least 30 minutes will do the trick.
- Seasoning: This recipe uses garlic powder, onion powder, and paprika. I find all 3 to be universal with almost anything you plan to pair the tofu with. If you want to skip any though, feel free! It won’t affect the texture.
- Cornstarch: Cornstarch is also a must for crispy tofu. Make sure it coats each piece thoroughly and evenly.
- Cooking tips: After 5 minutes in the air fryer, when shaking the pan, try to make sure each piece of tofu flips over to ensure each piece gets crispy.
- Storage and reheating: Store tofu in an airtight container in the fridge for up to 5 days. To reheat, I recommend air frying again for 1-2 minutes or placing in the oven on broil until warm and crispy.
Ingredients
- 14 ounces extra firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 2 teaspoons olive oil
Instructions
- Drain the water out of the tofu. Wrap the tofu in paper towel or a kitchen towel and place on a plate. Place something heavy (like a pan) on top of the tofu to press out the water. Let sit for at least 30 minutes.
- Unwrap the tofu and slice in half lengthwise to make 2 thinner pieces. Cut into even cubes and add to a large bowl.
- Add the garlic powder, onion powder, paprika, salt, and cornstarch to the bowl. Toss gently to combine, making sure the tofu is fully covered.
- Place the tofu in the air fryer basket in an even layer. Air fry on 400 F for 10 minutes, shaking the basket halfway to flip the tofu.
- Drizzle the oil on top of the tofu and air fry for an additional 5 minutes on 400 F.
