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This crispy tofu recipe delivers bold flavor and a satisfying crunch with minimal effort.
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Firm tofu is coated in a seasoned cornstarch mixture, then air-fried or baked until golden and crispy. The tofu is paired with a creamy, spicy sauce made from mayo, Thai sweet chili sauce, and sriracha, creating the perfect balance of heat and sweetness.
Cuisine: Asian-Inspired
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–4
Why You’ll Love Making It
- Crispy & Flavorful – A simple coating gives the tofu a golden, crunchy crust.
- No Pressing Required – If using vacuum-packed tofu, you can skip the extra step of pressing.
- Versatile & Protein-Packed – Perfect for grain bowls, salads, wraps, or a quick snack.
- Beginner-Friendly – Uses minimal ingredients and is easy to make in under 30 minutes.
Ingredients
- 1 block extra-firm tofu – Vacuum-packed tofu is best since it doesn’t need pressing. If using water-packed tofu, press it for 15 minutes before cutting.
- 2 ½ tablespoons cornstarch – Creates a crispy coating by absorbing moisture.
- 2 ½ tablespoons nutritional yeast – Adds a savory, umami flavor and enhances crispiness.
- 2 ½ tablespoons soy sauce – Infuses the tofu with deep umami and saltiness. Use tamari for a gluten-free option.
- 2 tablespoons avocado oil or olive oil – Helps crisp the tofu while adding richness. Avocado oil has a higher smoke point, making it ideal for frying.
- 2–3 teaspoons all-purpose spice blend – Choose a seasoning like garlic powder, smoked paprika, or Cajun seasoning for added flavor.
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Instructions
Step 1: Mix the Batter
In a medium bowl, whisk together the cornstarch, nutritional yeast, soy sauce, oil, and spice blend. The batter should be smooth and runny—thicker than water but not as thick as pancake batter.
Step 2: Coat the Tofu
Tear the tofu into bite-sized chunks rather than cutting it into cubes—this creates more surface area for crispiness. Add the tofu directly into the batter and gently toss with a wide spatula to ensure every piece is well coated.
Step 3: Air Fry the Tofu
Preheat your air fryer to 400°F (200°C) if required. Lightly grease the air fryer basket to prevent sticking. Arrange the battered tofu pieces in a single layer, ensuring they’re not overcrowded.
Air fry for 8–10 minutes, then stop and shake the basket to ensure even cooking. Return the tofu to the air fryer and cook for another 5 minutes, or until golden brown and crispy. If needed, air fry for an additional 2–3 minutes for extra crunch.
Step 4: Sauce and Serve
Serve the tofu immediately while it’s hot and crispy. Enjoy it on its own with a dipping sauce or toss it into curries, stir-fries, or grain bowls for added texture and flavor.
FAQs
Can I make this without an air fryer?
Yes! You can bake the tofu at 425°F (220°C) for 20–25 minutes, flipping halfway through. Alternatively, pan-fry in a non-stick skillet over medium-high heat with a little oil until golden brown on all sides.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the tofu back in the air fryer at 375°F (190°C) for 3–4 minutes to restore crispiness. Avoid microwaving, as it will make the tofu soft instead of crunchy.
