📝 About This Recipe
Transform humble soy into a culinary masterpiece with this air-fried technique that delivers a shatteringly crisp exterior and a tender, pillowy center. Infused with a savory blend of garlic, ginger, and toasted sesame, these cubes offer a healthier, mess-free alternative to traditional deep-frying without sacrificing that satisfying crunch. Whether tossed in a spicy glaze or enjoyed as a protein-packed snack, this recipe is a game-changer for plant-based cooking.
🥗 Ingredients
The Tofu Base
- 16 ounces Extra-firm Tofu (pressed for at least 20 minutes and patted dry)
- 1 tablespoon Toasted Sesame Oil (for richness and aroma)
- 1 tablespoon Low-sodium Soy Sauce (or tamari for a gluten-free option)
The Crispy Coating
- 3 tablespoons Cornstarch (arrowroot powder also works well)
- 1 tablespoon Nutritional Yeast (adds a subtle nutty, cheesy depth)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and warmth)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds
- 1/4 cup Sriracha Mayo (for dipping)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Begin by pressing your extra-firm tofu. Wrap the block in a clean kitchen towel or several layers of paper towels, place a heavy skillet or a couple of canned goods on top, and let it drain for at least 20 minutes to remove excess moisture.
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2
Once pressed, cut the tofu into uniform 1-inch cubes. Consistency is key here to ensure every piece cooks at the same rate.
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3
In a medium mixing bowl, whisk together the toasted sesame oil and soy sauce. Gently toss the tofu cubes in this mixture until every side is lightly coated and the liquid has been mostly absorbed.
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4
In a separate large bowl or a gallon-sized zip-top bag, combine the cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk or shake to distribute the spices evenly.
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5
Transfer the marinated tofu cubes into the dry mixture. Gently toss or shake until each cube is thoroughly and evenly dredged in the seasoned starch. The tofu should look 'dusty' and dry.
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6
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. A hot start is essential for immediate crisping.
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7
Lightly spray the air fryer basket with a high-smoke-point oil (like avocado or grapeseed oil) to prevent sticking.
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8
Arrange the tofu cubes in the basket in a single layer. Ensure there is space between each cube; overcrowding will cause them to steam rather than crisp.
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9
Air fry at 400°F for 15-18 minutes. Halfway through (around the 8-9 minute mark), remove the basket and give it a vigorous shake to flip the cubes, or use tongs to turn them individually.
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10
Check for doneness: the tofu should be a deep golden brown and feel firm and 'clinky' when tapped with a fork.
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11
While the tofu finishes, prepare your garnishes by slicing the green onions and chopping the cilantro.
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12
Once finished, remove the tofu from the air fryer and immediately transfer to a serving plate.
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13
Garnish with toasted sesame seeds, sliced green onions, and fresh cilantro while the cubes are still piping hot.
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14
Serve immediately with a side of sriracha mayo or your favorite dipping sauce for the ultimate experience.
💡 Chef's Tips
Don't skip the pressing step; the less water in the tofu, the crispier the final result will be. For an even crunchier crust, double-dredge the tofu by dipping it back into the liquid marinade and then the cornstarch mixture a second time. If you find the tofu looks too 'floury' halfway through cooking, give it a very light mist of oil spray to help the starch hydrate and crisp up. Avoid using silken or soft tofu for this recipe, as they contain too much moisture and will fall apart in the air fryer. Store leftovers in an airtight container for up to 2 days, and reheat them in the air fryer for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or quinoa with steamed bok choy for a complete meal. Toss these cubes into a vibrant kale salad with a ginger-miso dressing for added protein. Pair with a cold, crisp Lager or a chilled Jasmine green tea to balance the savory umami flavors. Use them as a filling for soft corn tortillas topped with pickled red onions and spicy slaw. Enjoy as a high-protein snack dipped in a sweet chili sauce or a spicy peanut dip.