Description
This air fried tofu recipe delivers irresistibly crispy edges and a savory, sticky glaze, ready in less than 20 minutes from start to finish. It’s a high-protein, family-friendly meal perfect for busy weeknights, offering a healthier alternative to deep frying.
Ingredients
Scale
- 400 g (14 oz) extra-firm tofu (pressed)
- 15 mL (1 tbsp) olive oil or neutral oil
- 15 mL (1 tbsp) cornstarch
- 2 mL (1/2 tsp) fine sea salt
- 1 mL (1/4 tsp) black pepper
- 60 mL (1/4 cup) vegetable broth
- 30 mL (2 tbsp) white miso paste
- 30 mL (2 tbsp) maple syrup or honey/agave nectar
- 30 mL (2 tbsp) low-sodium soy sauce or tamari
- 15 mL (1 tbsp) rice vinegar
- 10 mL (2 tsp) grated fresh ginger
- 5 mL (1 tsp) sesame oil
- 5 mL (1 tsp) cornstarch and 15 mL (1 tbsp) cold water (slurry)
- 5 mL (1 tsp) toasted sesame seeds (garnish)
- 5 mL (1 tsp) finely chopped fresh chives or green onions (garnish)
Instructions
- Prepare the Tofu: Pat the pressed tofu cubes very dry with paper towels to ensure crispness. In a medium bowl, toss the tofu cubes with olive oil, then add cornstarch, salt, and pepper, tossing until lightly dusted on all sides.
- Air Fry Tofu: Preheat the air fryer to 200°C (400°F). Arrange the coated tofu in a single layer in the basket, working in batches if necessary to avoid overcrowding. Air fry for 18-22 minutes, shaking and flipping halfway through, until golden brown and crispy.
- Make the Glaze: While the tofu cooks, prepare the glaze by whisking together the vegetable broth, white miso paste, maple syrup, low-sodium soy sauce, rice vinegar, grated ginger, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the miso dissolves.
- Thicken Glaze: Create a slurry by whisking the additional cornstarch and cold water together in a separate small bowl. Pour the slurry into the simmering glaze, whisking continuously until the glaze thickens to a glossy, pourable consistency (1-2 minutes). Remove from heat.
- Combine and Serve: Transfer the hot, crispy tofu to a mixing bowl. Pour the warm glaze over the tofu and toss gently until all cubes are evenly coated. Serve immediately, garnished with toasted sesame seeds and fresh chives.
Notes
Ensure you press out excess moisture from the tofu before cooking to achieve maximum crispness. The glaze can be made up to 3 days ahead of time and reheated just before adding the cornstarch slurry and serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150 calories
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Air Fryer, Tofu, Vegetarian, Vegan, Crispy, Sticky Glaze, Asian, Weeknight Meal, High Protein, Healthy, Family Friendly