Easiest Crispy Air Fryer Tofu 🔥

Ingredients

• 14 oz Firm or Extra‑Firm Tofu (pressed for 15 minutes, then cut into bite‑sized pieces)
• 1 tablespoon Olive Oil (extra‑virgin, for coating tofu)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Cornstarch (for crisp coating)
• 2 tablespoons Gochujang (Korean Chili Paste) (spicy, fermented Korean chili paste)
• 1 tablespoon Soy Sauce or Tamari (use tamari for gluten‑free)
• 1 tablespoon Maple Syrup (pure, for a touch of sweetness)
• 1 teaspoon Rice Vinegar
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 1 tablespoon Toasted Sesame Seeds (lightly toasted)
• 2 stalks Scallions (thinly sliced, green and white parts)
• 2 cups Cooked Rice (white or brown rice, can be pre‑cooked and frozen)

Instructions

1. Press the tofu

   Remove the tofu from its package, discard excess water, and place the block between two clean kitchen towels. Set a heavy pan or tofu press on top and let it sit for about 15 minutes to remove excess moisture.

   Time: PT15M

2. Cut tofu into bite‑size pieces

   After pressing, pat the tofu dry with a paper towel and tear or cut it into roughly 1‑inch cubes.

   Time: PT5M

3. Prepare the seasoning mix

   In a mixing bowl combine olive oil, onion powder, garlic powder, salt, and black pepper. Stir until well blended.

   Time: PT5M

4. Coat tofu with oil and spices

   Add the tofu pieces to the bowl and toss gently until each piece is evenly coated with the oil‑spice mixture.

   Time: PT2M

5. Add cornstarch coating

   Sprinkle the cornstarch over the seasoned tofu and toss again until every piece is lightly dusted.

   Time: PT2M

6. Preheat the air fryer

   Set the air fryer to 400°F (200°C) and let it preheat for about 3 minutes.

   Time: PT3M

   Temperature: 400°F

7. Air‑fry the tofu

   Arrange the coated tofu in a single layer in the air‑fryer basket (a little overlap is okay). Air‑fry at 400°F for 12‑15 minutes, shaking the basket or tossing the tofu every 4 minutes so they brown evenly and don’t stick together.

   Time: PT15M

   Temperature: 400°F

8. Make the spicy Gochujang sauce

   While the tofu cooks, whisk together gochujang, soy sauce (or tamari), maple syrup, rice vinegar, and toasted sesame oil in a small bowl until smooth.

   Time: PT5M

9. Toast sesame seeds

   Heat a dry skillet over medium heat and add the sesame seeds. Toast for 1‑2 minutes, stirring constantly, until lightly golden and fragrant.

   Time: PT2M

10. Slice scallions

    Thinly slice the white and green parts of the scallions; set aside for garnish.

    Time: PT1M

11. Combine tofu with sauce and garnish

    Transfer the crispy tofu to a large bowl, pour the Gochujang sauce over it, and toss gently to coat. Sprinkle toasted sesame seeds and sliced scallions on top. Serve immediately over warmed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

4g