Air Fryer Crispy Tofu
Why this recipe works
- Crisp air-fried tofu: Cornflour gives the tofu a light coating that crisps well in the air fryer without deep-frying.
- Glossy savoury glaze: Soy sauce, hoisin, rice vinegar and toasted sesame oil create a balanced mix of salty, sweet, tangy and nutty notes.
- Efficient timing: The rice cooks while the tofu is pressed, air-fried and glazed, keeping the full meal practical for a weeknight.
Get the most out of this recipe
Texture tips
- Dry the tofu well: After pressing, pat the tofu dry so the cornflour clings evenly and the surface crisps rather than steaming.
- Shake halfway through: Turning or shaking the tofu during air-frying exposes more sides to the circulating heat for a more even crust.
- Glaze just before serving: Toss the tofu in the sauce only once it is hot and crisp, then serve promptly to keep the coating from softening too much.
Timing notes
- Let the rice finish off the heat: The covered resting time allows the jasmine rice to finish steaming and settle before serving.
- Use the cooking time efficiently: Prepare the glaze and spring onions while the tofu air-fries so the dish comes together smoothly at the end.
- Best served hot: The tofu has its best contrast of crisp coating and sticky glaze shortly after it is tossed with the sauce.
Ingredient notes
- Choose firm tofu: Firm tofu holds its shape during pressing, coating and tossing; softer tofu is more likely to break apart.
- Balance the glaze: Rice vinegar keeps the hoisin-based glaze from tasting too sweet, while apple-cider vinegar gives a slightly fruitier sharpness.
- Use toasted sesame oil for aroma: Toasted sesame oil adds a nutty finish to the glaze; a milder oil will make the sauce less aromatic.
Equipment you'll need
Ingredients
Instructions
- Cook the jasmine rice with the water in a rice cooker, or in a saucepan with a tight-fitting lid: bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes.
- Press the tofu for 10 minutes, then cut into 2 cm cubes. Toss well with the cornflour until thoroughly coated.
- Heat the air fryer to 200°C (390°F). Air-fry the tofu for 14 to 16 minutes, shaking halfway, until deeply golden and very crisp.
- Meanwhile, finely grate the garlic into a small saucepan, then stir in the light soy sauce, hoisin sauce, rice vinegar and toasted sesame oil. Simmer gently for 2 to 3 minutes, stirring, until sticky and glossy.
- Thinly slice the spring onions. Toss the hot tofu in the glaze until evenly coated, then scatter over the spring onions and serve with the rice.
Recipe notes
Tips
- For extra crisp tofu, pat the tofu dry after pressing and shake off excess cornflour before air-frying.
- If the glaze thickens too quickly, loosen it with a splash of water in the pan and warm gently until glossy again.
- If you are serving anyone who is vulnerable to foodborne illness, make sure the tofu is heated until piping hot before serving.
Substitutions
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier sharpness.
- Replace toasted sesame oil with olive-oil for a milder, less nutty glaze.
Storage
- Refrigerate up to 3 days
- Cool and refrigerate in a sealed container. Reheat the tofu in an air fryer at 190°C (375°F) for 5 to 7 minutes until piping hot; the glaze will be less sticky after chilling but still flavourful.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (18min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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