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.
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.
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👩🏼🌾 Ingredients
- 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.
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.
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.
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
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.
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.
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.
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📖 Recipe
Crispy Tofu
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Ingredients
- 14 to 16 ounces extra firm tofu pressed and drained, cut into ½-inch cubes *
- ½ tablespoon tamari or soy sauce
- 1 teaspoon chili crisp or chili oil sauce, or ½ teaspoon ground cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper or black pepper
- 2 teaspoons cornstarch or arrowroot starch
- ½ teaspoon sesame oil or neutral cooking oil (optional)
Instructions
- Season tofu: Place the tofu cubes in a large bowl. Add the soy sauce, and chili oil (if using). Toss the cubes until they are evenly coated. Add the garlic powder, onion powder, cayenne (if using), salt, pepper, cornstarch, and sesame oil. Toss until the cubes are evenly coated with the seasonings.
- For air fryer tofu: Place the cubes in the air fryer basket in a single layer. Cook at 400ºF for 5 minutes. Shake the basket to move the cubes around so they cook evenly. Continue cooking for about 5 minutes more, or until the desired crispiness.
- For oven-baked tofu: Preheat the oven to 425ºF. Bake the tofu on a nonstick roasting pan with rack*, or baking sheet, in a single layer for 10 minutes. Toss the cubes so they cook evenly. Bake for about 10 minutes more, or until golden brown. For extra crispiness, change oven setting to broil. Cook for 2 minutes more, or until the desired crispiness.
Notes
- Use super firm tofu (Nasoya and Wildwood) to save time. It requires no pressing. It comes pre-pressed and contains the highest amount of protein.
- If using extra firm tofu, it must be pressed for about 25 minutes beforehand for best results.
- Oil is not necessary, but a little goes a long way for getting the tofu extra crispy.
- For oil-free: Omit the chili and sesame oils. Add the ground cayenne for spice.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
- Arrowroot is less processed than cornstarch but can get a little slimy when added to a dish with a lot of moisture, such as a curry. Cornstarch yields the crispiest results.
- *Oven-baked: Try baking the tofu on a rack placed over a roasting pan to mimic an air fryer. This way, hot air can pass under the tofu 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.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jennifer G says
Best Crispy Tofu I’ve ever had! ❤️
Nisha Melvani, RDN says
Awww so thrilled to read this. Thank you.
Liz says
Excellent flavor tofu was crispy on the outside and soft on the inside. The way I love it.
Nisha Melvani, RDN says
Sounds perfect! Thank you for your comment)
Lauren says
Wow. I loved it. And what's more, my husband whose face dropped when I said I was cooking tofu really liked it! This one is a winner. Great use of spice and flavor!
Nisha Melvani, RDN says
Yay! So glad he enjoyed it too.
Tiffany says
I made this crispy tofu tonight, along with your Ginger Scallion Sauce Recipe and it was soooo good! I made a grain bowl with the tofu, quinoa, edamame, and it was out of this world delicious! Both dishes were also quick and easy to make. Thank you!
Nisha Melvani, RDN says
I am so glad you enjoyed the recipes. Thank you so much.
Laura says
This is great! Thank you
Nisha Melvani says
So glad you enjoyed it. Thank you.
Melanie says
So easy! So good!
Nisha Melvani says
So glad you enjoyed it. Thank you.
Varsha says
So tasty and so easy to make!
Nisha Melvani says
Yes! And so versatile. Add to plant-based dishes for extra protein.
Neena Chandiramani says
Wonderfully delicious 😋
Nisha Melvani says
Thank you. So glad you enjoyed it. Have a great day.