Crispy Tofu Recipe

Name: Crispy Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 to 16 ounces extra firm tofu (pressed and drained, cut into 1/2-inch cubes *); 1/2 tablespoon tamari (or soy sauce); 1 teaspoon chili crisp (or chili oil sauce, or 1/2 teaspoon ground cayenne pepper (optional)); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt (or to taste); 1/4 teaspoon white pepper (or black pepper); 2 teaspoons cornstarch (or arrowroot starch); 1/2 teaspoon sesame oil (or neutral cooking oil (optional))

↓ Jump to Recipe

Here's how to make perfectly Crispy Tofu in the air fryer or oven in just 15 minutes. With this quick and easy foolproof method, you will have success every time. This recipe is gluten-free, with an option for oil-free.

Crispy tofu cubes garnished with sesame seeds, white rice, shelled edamame, broccoli florets, and shishito peppers in a white bowl with bamboo chopsticks. — Serve your crispy tofu with one of my vegan salad recipes for a complete meal.

Tofu cubes are great for healthy snacking or as a side dish. They are a convenient way to add more protein to any meal. This is an ideal recipe for meal prep.

Serve your crispy tofu cubes with this Kale & Sweet Potato Wild Rice Bowl on my site, or this Sweet Potato & Quinoa Salad with Tahini Dressing.

Jump to:

👩🏼‍🌾 Ingredients
📖 How to Make Crispy Tofu
🌶 Substitutions
💡Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Cut tofu cubes in a large glass bowl, plus six small white bowls containing sesame oil, garlic and onion powder, white pepper, chili oil, tamari, and cornstarch. Labeled on a white marble background. — Pantry-friendly ingredients for making crispy tofu in an air fryer or oven.

Extra firm tofu works well for the crispy air fryer tofu, but it must be pressed for about 25 minutes beforehand for best results. Alternatively, you can use super firm tofu (Nasoya and Wildwood) which requires no pressing. This is the most convenient option. It comes pre-pressed and contains the highest amount of protein.
Cornstarch or arrowroot starch: Both starches make tofu extra crispy. Arrowroot is less processed, but it can get a little slimy when added to a dish with a lot of moisture, such as a curry. Cornstarch yields the crispiest results.
Sesame or neutral-flavored oil: While oil is not essential, a little goes a long way in getting the tofu extra crispy.

See the recipe card for quantities.

📖 How to Make Crispy Tofu

Freeze your tofu (optional): This step is not required to make this recipe, but I highly recommend freezing your tofu beforehand for the ultimate crispy tofu experience! Freezing transforms the chemical structure of the tofu molecules, so it tastes and feels just like chicken! Place the block of tofu with the packaging into the freezer for at least 24 hours, or up to 3 months. Thaw overnight in the refrigerator or the microwave before using. Give the thawed block a quick press to remove excess water, and then pat it dry.

Step 1. If you do not own an air fryer, preheat the oven to 425ºF.

Step 2. Cut the super firm (or pressed extra firm) tofu into ¾-inch cubes using a sharp knife. Transfer them to a large bowl. Add the tamari and optional chili oil. Toss the cubes until they are evenly coated.

Extra firm tofu cubes in a glass bowl with tamari, cornstarch, garlic powder, onion powder, paprika, and salt.

Step 3. Add the remaining seasonings. Toss again until coated with the seasonings. Transfer the tofu to an air fryer basket. Alternatively, use a nonstick roasting pan with rack, or baking sheet, if using an oven.

Crispy air fried tofu cubes on a cooking tray.

Step 4 Air fryer: Place the tofu in a single layer without overcrowding. Cook in an air fryer for about 10 minutes, shaking halfway so they cook evenly.

Golden crispy tofu cube between two fingers, being held above an air fryer baking sheet with cooked tofu cubes.

Step 4. Oven: Bake at 425ºF in an oven for 20 minutes, tossing halfway. Broil at the end for extra crispiness. This foolproof method makes the best tofu every time!

🌶 Substitutions

White pepper - adds a mild peppery bite without black flecks, but feel free to use black pepper instead
Chili oil (optional) - Use chili oil or my homemade chili crisp for a hint of spice. Or substitute with ground cayenne pepper for oil-free.
Sesame oil (optional) - While oil is not necessary for this recipe, a little goes a long way for getting the tofu extra crispy. Any neutral cooking oil will work.

I added these crispy tofu cubes to my Vermicelli Noodle Salad for extra protein!

Check out my Tofu Scramble and Tofu Ground Beef recipes on this site for more easy plant-based protein inspiration. Visit my Tofu Recipes page for more balanced vegan dinner ideas.

💡Expert Tips

Oven: Bake the tofu on a rack placed over a roasting pan to mimic an air fryer. This way, hot air can pass under the cubes so they brown evenly and do not soften at the bottom from the steam. Purchase a nonstick roaster with a rack or the tofu will stick. Try this method before investing in an air fryer!
Make sure not to overcrowd the tofu cubes. Hot air must readily pass between them to get them crispy. Toss them halfway through to ensure even cooking on all sides.
Storage: Refrigerate any remaining crispy tofu cubes in an airtight container for up to 4 days.
Reheat Crispy Tofu in an air fryer, conventional oven, or toaster oven at 375ºF for a few minutes, or until warmed through. To get them even crispier, toss the cubes with a touch of oil beforehand, and broil for 1 to 2 minutes once they are warm if using an oven.
For freezing, use an airtight freezer-safe container. Allow the crispy tofu to reach room temperature before portioning it into the containers. Freeze for up to 3 months. Thaw in the refrigerator and reheat following the directions above.

🙋🏽‍♀️ Recipe FAQs

How do I make this recipe oil-free?

Omit the sesame and chili oils from the recipe and it will still work. However, a little oil goes a long way in getting the tofu extra crispy, so it is preferable to use a touch if you can. Make sure to use a nonstick baking sheet or rack.

Can you freeze cooked tofu?

Yes! The texture and color will change slightly, but it will still be delicious. Let the tofu reach room temperature before freezing. Portion it into freezer-safe containers so you can remove the amount you need without having leftovers. (You will not be able to refreeze it.) Date the containers so you know when the tofu was frozen. Freeze for up to 3 months.

What can you use instead of cornstarch to make tofu crispy?

You can use arrowroot starch in a 1:1 ratio. Potato flour, regular flour, and gluten-free flour also work, but cornstarch crisps up the best.