Crispy Vegan Air Fryer Tofu
Yield
Serves 3–4
Ingredients
Tofu Base
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1 (14–16 oz) block extra-firm tofu
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1 tbsp soy sauce (or tamari)
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1 tbsp olive oil or neutral oil
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1 tbsp cornstarch
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp black pepper
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¼–½ tsp salt (depending on soy sauce)
Optional Flavor Boosters
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½ tsp smoked paprika
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½ tsp chili powder
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1 tsp nutritional yeast
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½ tsp curry powder
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½ tsp ground ginger
Step 1: Press the Tofu
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Remove tofu from packaging and drain.
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Wrap in a clean towel and press under a heavy object for 15–30 minutes.
The drier the tofu, the crispier it becomes.
Step 2: Cut & Season
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Cut tofu into 1-inch cubes (or triangles/strips).
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Place in a mixing bowl.
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Add soy sauce and oil. Toss gently.
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Sprinkle cornstarch and spices evenly over tofu.
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Toss carefully until coated.
Cornstarch is key for crispiness.
Step 3: Air Fry
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Preheat air fryer to 375°F (190°C).
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Arrange tofu in a single layer in basket (do not overcrowd).
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Air fry 12–15 minutes.
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Shake basket halfway through cooking.
For extra crispy texture, cook 2–3 minutes longer.
Tofu should be golden and crisp on edges.
Serving Ideas
Rice Bowl
Serve over jasmine or brown rice with steamed broccoli and drizzle with sauce.
Wrap or Taco Filling
Use in wraps, tacos, or pita with fresh veggies and sauce.
Salad Topper
Add to Caesar salad or grain bowls for protein boost.
Snack
Dip in sweet chili sauce or spicy mayo.
Sauce Pairings
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Peanut sauce
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Teriyaki sauce
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Buffalo sauce
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BBQ sauce
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Garlic soy glaze
Flavor Variations
Buffalo Tofu
After air frying, toss in buffalo sauce and return to air fryer 2–3 minutes.
Lemon Pepper
Add 1 tsp lemon zest + ½ tsp cracked pepper before cooking.
Sweet & Spicy
Add 1 tsp maple syrup + pinch chili flakes before air frying.
Crispy “Fried Chicken” Style
Add 2 tbsp panko breadcrumbs with cornstarch for extra crunch.
Storage & Reheating
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Store in fridge up to 4 days.
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Reheat in air fryer 3–5 minutes at 375°F to restore crispiness.
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Avoid microwaving if you want to keep it crispy.
