I’ll be honest—when I first started cooking tofu, it was far from the golden, crispy cubes I get now. It used to turn out soggy or unevenly cooked, and I couldn’t quite figure out what was missing. Then I discovered the magic of cornstarch and the air fryer, and everything changed. The combination gives tofu that irresistible crunchy exterior while keeping the inside soft and tender—like a little miracle for weeknight meals.
This recipe has become one of my favorite go-tos when I want something quick, satisfying, and packed with plant-based protein. It pairs beautifully with rice bowls, noodle dishes, or even as a snack with a dipping sauce. The best part? You only need a few simple ingredients, and the air fryer does all the hard work.
What You Need To Make This Recipe
Tofu:
Firm or extra-firm tofu works best for this recipe because it holds its shape while cooking. The key is to press out as much water as possible before seasoning—it helps the tofu get extra crispy. You can use a tofu press or wrap it in paper towels and place something heavy on top for about 15–20 minutes.
Cornstarch:
This humble ingredient is the real secret weapon here. Cornstarch lightly coats each piece of tofu, creating a barrier that crisps up beautifully in the air fryer. It’s what gives that perfect crunch without the need for deep frying.
Soy Sauce:
Adds that salty, umami depth that makes tofu flavorful. You can use low-sodium soy sauce if you prefer a lighter taste or even swap it for tamari to make it gluten-free.
Garlic Powder:
For an aromatic punch that blends perfectly with the soy sauce. Garlic powder gives the tofu a savory note without overpowering it—simple but effective.
Olive Oil (or Sesame Oil):
A touch of oil helps the coating stick and enhances the crispiness. I often use sesame oil for its nutty aroma, but olive oil works great too.
Salt and Pepper:
Just enough to bring all the flavors together. Seasoning makes a big difference, so don’t skip it!
Ingredients List
- 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil or sesame oil
- Salt and pepper to taste
How to Make Air Fryer Tofu with Cornstarch
Step 1: Press the Tofu
Start by removing as much moisture as possible. Wrap the tofu block in paper towels or a clean kitchen towel, and place something heavy (like a skillet) on top. Let it press for about 15–20 minutes. This helps the tofu absorb flavors better and crisp up in the air fryer.
Step 2: Cut and Season
Once pressed, cut the tofu into bite-sized cubes. Place them in a mixing bowl and drizzle with soy sauce and oil. Toss gently so each cube is evenly coated.
Step 3: Add the Cornstarch and Seasonings
Sprinkle in the cornstarch, garlic powder, salt, and pepper. Toss again until the tofu cubes are lightly but completely coated—this is where the magic begins. The cornstarch forms that perfect crispy layer once cooked.
Step 4: Air Fry to Perfection
Preheat your air fryer to 375°F (190°C). Arrange the tofu cubes in a single layer inside the basket—avoid overcrowding for even cooking. Air fry for 12–15 minutes, shaking halfway through, until golden brown and crispy on all sides.
Step 5: Serve and Enjoy
Remove the tofu and serve immediately while it’s hot and crisp. I love adding it to rice bowls with veggies, tossing it in a stir-fry, or simply dipping it into a sweet chili or peanut sauce.
Tips for Making This Recipe
- Pressing the tofu is essential for getting that crispy texture—don’t skip it.
- Preheating the air fryer ensures even browning from the start.
- Shake the basket halfway through cooking to crisp up all sides.
- Avoid overloading the air fryer basket. If needed, cook in batches.
- Experiment with flavors: Try adding smoked paprika, chili flakes, or ginger powder for extra flavor.
- Serve right away for the crispiest results—once it cools, tofu tends to soften slightly.
FAQs
Can I use arrowroot or potato starch instead of cornstarch?
Yes! Both work as great substitutes and will still give a crisp coating.
How long does crispy tofu stay fresh?
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in the air fryer for 3–5 minutes to bring back the crunch.
Can I freeze tofu before cooking?
Absolutely! Freezing and thawing tofu actually makes it firmer and more absorbent, giving it a meatier texture once cooked.
Do I need to marinate the tofu first?
Not necessarily, but if you have time, marinating it for 15–30 minutes in soy sauce or your favorite seasoning mix adds even more flavor.
Can I bake this instead of air frying?
Yes, bake at 400°F (200°C) for about 25–30 minutes, flipping halfway through. The air fryer just makes it faster and a bit crispier.