Air Fryer Tofu

Extra-firm tofu is essential; soft or silken tofu will not crisp. Look for a 14-oz block and press it thoroughly. Avoid tofu packed in extra water or soft varieties; they will fall apart.

The tofu was not pressed long enough or firmly enough. Dedicate at least 20–30 minutes to pressing; the drier the starting tofu, the crisper the final result. Also ensure the basket is not overcrowded so air can circulate.

Cooked tofu keeps in an airtight container in the fridge for 4 days and can be eaten cold, at room temperature, or reheated in the air fryer at 350°F for 5 minutes to re-crisp. It will be less crispy after reheating, so eat it fresh if possible.

Soy sauce, sriracha mayo, sweet chili sauce, or a spicy peanut sauce. A simple mixture of soy sauce, rice vinegar, and sesame oil is also excellent. The tofu is already seasoned, so dips should be flavorful but not heavy.

Marinate for up to 2 hours after pressing (not before, as it will re-absorb water). Pat dry again thoroughly before coating with cornstarch and cooking. The coating and seasoning method works better than marinating for this recipe.

Yes. For the oven, arrange on a parchment-lined baking sheet and bake at 400°F for 25–30 minutes, stirring halfway through. For the stovetop, pan-fry in a skillet over medium-high heat with a bit of oil, 3–4 minutes per side until golden. The air fryer is fastest and crispiest.