I’ve always loved the way a simple dish can become restaurant-worthy with the right mix of texture and flavor—and that’s exactly what happens with this Air Fryer Salt and Pepper Tofu. It’s golden, crispy on the outside, and irresistibly tender inside. The best part? It’s not deep-fried, but it still has that satisfying crunch that tofu lovers crave. I could honestly eat this any day of the week—especially when I need something quick, flavorful, and a little bit addictive.
What really makes this tofu special is the balance. The heat from freshly cracked pepper, the subtle saltiness that enhances every bite, and the light aromatic touch from garlic and scallions—it’s perfection. I love tossing the cubes straight from the air fryer into that fragrant mix; the sizzling sound alone feels like a reward. Whether served as a snack, a side dish, or the star of a rice bowl, this tofu never disappoints.
What You Need To Make This Recipe
Tofu: Choose firm or extra-firm tofu—it holds its shape beautifully and crisps up like a dream in the air fryer. Softer types will crumble easily and won’t achieve that signature golden crunch. Pressing out excess water before cooking is key to getting those irresistible edges.
Cornstarch: This is the secret weapon for a perfectly crisp coating. Cornstarch lightly dusted over the tofu creates a delicate shell that fries up airy and crisp, without the need for heavy breading or oil.
Salt: A fine sea salt works best for this recipe—it melts quickly and evenly, coating each piece of tofu so every bite has balanced seasoning.
Black Pepper: Freshly ground black pepper brings that gentle heat and depth of flavor that defines this dish. Don’t be shy with it; the peppery bite is what gives the tofu its signature flair.
Garlic: Finely minced garlic adds aromatic warmth and umami once tossed with the cooked tofu. A quick sauté brings out its natural sweetness and keeps it from turning bitter.
Scallions: Fresh scallions give the final dish a bright, savory lift. Sprinkle them on just before serving for a pop of color and a touch of freshness.
Oil: Just a small drizzle of neutral oil, like canola or avocado oil, helps the tofu crisp evenly in the air fryer. You’ll need a little more for the garlic and scallion toss at the end.
Ingredients List
- 14 oz (400 g) firm or extra-firm tofu
- 2 tablespoons cornstarch
- ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 2 scallions, sliced thinly
- 1 tablespoon neutral oil (plus extra for tossing)
How to Make Air Fryer Salt and Pepper Tofu
Step 1: Press the Tofu
Start by pressing the tofu to remove as much moisture as possible. Wrap the block in paper towels, place it on a plate, and set something heavy on top (like a skillet). Let it sit for at least 15–20 minutes. This step ensures the tofu will crisp beautifully instead of steaming.
Step 2: Cut and Coat
Cut the pressed tofu into bite-sized cubes. In a mixing bowl, gently toss the cubes with cornstarch, salt, and black pepper until they’re evenly coated. Each piece should have a light dusting—enough to create that crunchy coating when air fried.
Step 3: Air Fry the Tofu
Preheat your air fryer to 375°F (190°C). Lightly spray the basket with oil, then add the tofu in a single layer, leaving a little space between each cube. Air fry for 12–15 minutes, shaking halfway through, until golden and crisp on all sides.
Step 4: Sauté the Aromatics
While the tofu finishes, heat a small pan over medium heat with a drizzle of oil. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn it—it should be lightly golden, not brown.
Step 5: Toss and Serve
Transfer the crispy tofu to a bowl, add the garlic and sliced scallions, and toss gently to coat. Serve hot as a snack, appetizer, or over steamed rice with your favorite dipping sauce.
Tips for Making This Recipe
- Press your tofu well. The more water you remove, the crisper it gets—no soggy cubes here!
- Don’t overcrowd the air fryer basket. Give each piece space for air to circulate evenly. If needed, cook in batches.
- Shake halfway through cooking. This ensures every side gets that lovely golden color.
- Use fresh pepper. Pre-ground pepper won’t have the same aroma or bold kick as freshly cracked peppercorns.
- Try flavor variations. Add a pinch of chili flakes, five-spice powder, or sesame oil for a twist.
- Serve immediately. Tofu loses crispness as it cools, so it’s best enjoyed fresh from the air fryer.
FAQs
Can I make this recipe without an air fryer?
Yes! You can bake the tofu at 400°F (200°C) for about 25 minutes, flipping halfway through, or pan-fry it until golden and crisp.
Do I need to marinate the tofu first?
Not for this recipe—pressing and seasoning it just before cooking keeps it light and crisp rather than soggy.
Can I use tapioca starch or potato starch instead of cornstarch?
Absolutely! Both make great alternatives and give similar crisp results.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer for 3–5 minutes to bring back the crunch.
What can I serve with salt and pepper tofu?
It pairs perfectly with steamed jasmine rice, stir-fried vegetables, or a light dipping sauce like soy-lime or sweet chili.