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Air Fryer Crispy Tofu Bites

Air Fryer Crispy Tofu Bites

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We crisp extra-firm tofu in the air fryer by pressing, lightly seasoning, dusting with cornstarch, and air-frying until golden. The method yields crunchy, bite-sized cubes perfect for snacks, salads, or bowls.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz extra-firm tofu one standard block, well-pressed
  • 2 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil toasted
  • 1 teaspoon rice vinegar
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic minced
  • 1 teaspoon ground ginger or 1 teaspoon fresh grated
  • 3 tablespoon cornstarch for dusting (potato starch ok)
  • 2 tablespoon neutral oil avocado or vegetable, divided
  • 0.5 teaspoon kosher salt divide between seasoning and finishing
  • 0.25 teaspoon black pepper freshly ground
  • scallions thinly sliced, for garnish (optional)

Equipment

  • Air fryer Basket-style or drawer-style; 3–5 qt capacity works for 1 block.
  • Tofu press or heavy weight Alternative: several stacked cans and clean towels.
  • Mixing bowl Medium size for tossing
  • Zip-top bag Optional for dusting with cornstarch

Method
 

  1. Preheat the air fryer to 375°F while you press and prep the tofu.
  2. Press tofu 20–30 minutes to remove excess water, then cut into 1-inch cubes and pat dry with paper towels.
  3. Whisk soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger in a bowl; toss tofu gently with 1 tablespoon oil and 1 tablespoon of the sauce for 1 minute.
  4. Place cornstarch in a zip-top bag, add tofu cubes, seal, and shake until each cube has a light, even dusting; discard excess cornstarch.
  5. Arrange cubes in a single layer in the air fryer basket, brush or spray with remaining 1 tablespoon oil, and cook at 375°F for 6 minutes; shake basket or flip cubes.
  6. Increase heat to 400°F and air-fry 4–6 more minutes until golden-brown and edges are crackled; season with remaining ¼ teaspoon salt and serve with scallions.

Notes

  • Press tofu 20–30 minutes for best texture; more water equals steaming not crisping.
  • Dusting in a bag yields a thin, even crust; remove excess cornstarch to avoid gummy spots.

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