Crispy Air Fryer Tofu Soy (Printable)

Golden tofu cubes tossed in a savory-sweet soy glaze, crisped to perfection for a delicious bite.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 1 tbsp cornstarch
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper

→ Soy Glaze

06 - 3 tbsp soy sauce (use tamari for gluten-free)
07 - 1½ tbsp maple syrup
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1 tsp fresh ginger, grated
12 - 1 tsp cornstarch mixed with 1 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a bowl, gently toss tofu cubes with cornstarch, olive oil, salt, and black pepper until evenly coated.
03 - Place tofu cubes in a single layer inside the air fryer basket, working in batches if necessary.
04 - Air fry for 15 to 18 minutes, shaking the basket halfway through cooking, until tofu turns golden and crispy.
05 - While tofu cooks, combine soy sauce, maple syrup, rice vinegar, toasted sesame oil, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.
06 - Stir in the cornstarch slurry and whisk continuously until the glaze thickens, about 1 to 2 minutes. Remove from heat.
07 - Transfer the crispy tofu to a large bowl, pour the warm soy glaze over, and gently toss to coat evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.

# Expert Hints:

01 -
  • It turns tofu into crispy, golden bites without any deep frying or oil splatter.
  • The soy glaze clings to every cube, giving you that perfect balance of sweet, salty, and savory.
  • It comes together in about 35 minutes, making it an easy weeknight win.
  • You can serve it as a snack, toss it in a salad, or make it the star of a rice bowl.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you'll end up with soggy cubes.
  • Don't overcrowd the air fryer basket or the tofu won't brown evenly.
  • Add the cornstarch slurry slowly and whisk constantly, or the glaze might get lumpy.
  • Toss the tofu with the glaze right before serving so it stays crispy.
03 -
  • Let the pressed tofu sit uncovered in the fridge for 30 minutes before cooking for the crispiest results.
  • If you don't have an air fryer, bake the tofu at 200°C (400°F) on a parchment-lined tray for 25 to 30 minutes, flipping halfway.
  • For a spicy version, stir a teaspoon of sriracha or a pinch of chili flakes into the glaze.
  • Use tamari instead of soy sauce to make this gluten-free without sacrificing flavor.

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