My Recipe for the BEST Crispy Tofu Ever (Air Fryer or Oven!)
I decided it is FINALLY time for my absolute favourite, and some say *iconic*, CRISPY TOFU to get its very own standalone post on the blog. She is perfect and she deserves it.
If you follow me on Instagram, you know how much I make this crispy tofu. We’re talking at least once a week - my boyfriend and I are obsessed. It is the ideal plant-based protein boost to add to rice bowls, noodles, salads, stir fry or pretty much anywhere that you might want a deliciously crispy addition. My method makes for the most beautifully golden brown tofu every time, with a satisfyingly crunchy exterior and a soft, chewy interior. I’ve included instructions below for both the air fryer and the oven, as I’ve made it both ways countless times! These days I typically use my air fryer as it’s the quickest method that reliably delivers the BEST crispy tofu.
This amazing crispy tofu recipe is SO easy to make. Brief overview + some tips:
Always buy extra-firm, organic (when possible) tofu
Make sure to drain, slice in half + press your tofu for at least 15-30 minutes before cooking to remove excess moisture (this ensures that it gets suuuuper crispy). I just wrap both halves of my tofu block between a clean tea towel and place my cast iron pan (or anything heavy) on top of it, then let it sit that way while I prepare the rest of my ingredients
Sprinkle with salt + garlic powder before the coating. This ensures EXTRA flavour!
I love using sesame oil to coat it because of the flavour it provides, but you can also use olive or avocado if that’s what you have
Cornstarch! One of my favourite ingredients to make pretty much anything crispy. I’ve tried subbing with arrowroot and tapioca before and it doesn’t get quiiiite as crispy, so I highly recommend cornstarch if you have it. If not, replace at your own discretion and it should still work
You can make this in the air fryer or the oven! I’ve included instructions for both below
Endless ideas for how to use this can be found on my Instagram page :)
Because this crispy tofu is clearly a passion of mine, I even made a video showing you how to make it, which you can watch below!
If you haven’t yet tried this crispy tofu, it is a MUST. It has been known to convert even the strongest tofu haters (true story). Get creative in using it to add to your favourite recipes, and tag me on Instagram if you make it! xo
The BEST Crispy Tofu Ever
Ingredients
1 block of extra-firm organic tofu
1/4 tsp sea salt
1/2 tsp garlic powder
1 tbsp sesame oil
1 tbsp tamari
1 heaping tbsp cornstarch
Method
Start by gently pressing your tofu over the sink to remove excess water. Stand your tofu block up and slice it as evenly as possible through the thick middle, creating 2 halves. Place both pieces on half of a clean tea towel, then cover them with the other half so they are wrapped. Place a heavy object like a cast iron pan or Dutch oven on top of the wrapped tofu and let it sit for at least 15 minutes (or up to 1 hour if you’re prepping early) to remove excess moisture.
Preheat your oven to 400 degrees. Once tofu has been pressed, take each half and tear into 1-inch pieces (alternatively you can slice it into cubes of the same size). Place the pieces in a medium bowl and sprinkle with the sea salt and garlic powder, tossing to coat. Add your sesame oil and tamari, mixing so that the pieces are evenly coated in the liquid. Sprinkle on your cornstarch and shake the bowl to toss them around. Each piece should be generously coated (add a little more than 1 tbsp as needed to achieve this).
For the air fryer: place tofu pieces on the rack of your air fryer. Air fry at 400 degrees for 15 minutes, flipping the pieces halfway through, until they’re crispy and golden brown. Keep an eye on them as every air fryer is different! Mine usually don’t take much longer than 15 mins.
For the oven: line a large baking sheet with parchment and dump your tofu pieces on the sheet, making sure there is space between each one. Bake for 15 minutes, then flip each piece and bake for another 10 minutes or until the tofu pieces are golden brown with a crispy exterior.
Remove from the heat and let cool for 5 minutes. Taste and add more salt at the end if desired (I always do!)
Serve alongside your favourite bowl, wrap or noodles and ENJOY!
Serves 2-3
