Air-Fryer Crispy Tofu Cubes

Steps

How to make it

Prep 10 min · Cook 16 min

1. Remove firm tofu from the pack; halve and stack with paper towels underneath and a weight on top (e.g. cans) for 10 minutes to press out water. Cut into about 2 cm cubes and pat dry with paper towels.
2. Mix cornstarch (2 tbsp) with a pinch of salt. In a large bowl, lightly toss tofu cubes with soy sauce (1 tbsp) to coat, then coat each piece thinly in cornstarch and shake off excess. Rinse scallion (1 stalk) and slice for garnish.
3. Preheat air fryer to 190°C for 3 minutes.
4. Arrange tofu in the basket in one layer without overlapping; brush or mist olive oil (1 tbsp) over the surface.
5. Air-fry at 190°C for 8 minutes; open, flip, then air-fry 6 minutes more until golden.
6. Shake the basket—it should sound crisp and the coating should feel firm when pressed. Plate, drizzle a little more soy sauce to taste, and scatter scallion; serve immediately.

Tips & storage

Make it easier

• Firm or medium-firm block tofu holds shape best.
• Pat ingredients dry and arrange them in a single layer with room for airflow so they brown evenly.

Refrigerate up to 2 days; re-crisp at 160°C for 3 minutes.

Substitutions