Air Fryer Crispy Chilli Tofu
Why this recipe works
- Crisp edges without deep-frying: Cornflour helps the tofu form a light, dry coating that crisps well in the air fryer.
- Punchy sticky sauce: Soy sauce, rice vinegar, garlic, ginger and chilli flakes create a glossy coating with savoury, tangy and spicy balance.
- Efficient cooking: The tofu crisps while the sauce comes together separately, keeping the workflow simple and the total time manageable.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes and let the garlic and ginger carry more of the flavour.
- For more heat: Add extra chilli flakes to the sauce, but keep the simmer brief so the aromatics do not catch.
- Keep it balanced: If the sauce tastes too sharp or fiery, adjust with a little extra sweetness or soy sauce to round it out.
Texture tips
- Dry the tofu well: Moisture is the main barrier to crispness, so pat the tofu thoroughly dry before coating it.
- Use torn pieces for more surface area: Torn tofu catches more cornflour and creates rough edges that hold the sauce well.
- Sauce just before serving: Toss the tofu quickly off the heat and serve immediately to preserve the crisp exterior.
Common mistakes
- Avoid crowding the air fryer: Cook in batches if needed so the tofu sits in a single layer and crisps rather than steams.
- Do not brown the garlic: Keep the aromatics moving and cook them only until fragrant, as burnt garlic can make the sauce bitter.
- Simmer until glossy: The sauce should cling to a spoon before the tofu is added; if it is too thin, it will soften the coating quickly.
Make-ahead tips
- Keep sauce and tofu separate: For the best texture, make the sauce ahead and cook or re-crisp the tofu just before serving.
- Reheat in the air fryer: Leftovers can be reheated at 190°C (375°F) until piping hot, though sauced tofu will be softer than freshly cooked.
- Best served fresh: The crisp coating is at its best immediately after air frying and tossing with the sauce.
Equipment you'll need
Ingredients
Instructions
- Drain the tofu and pat it very dry, then tear or cut into bite-sized pieces. Put the cornflour in a mixing bowl, add the tofu and gently toss until evenly coated. Preheat the air fryer to 200°C (390°F) for 3 minutes.
- Arrange the tofu in a single layer in the air fryer basket (cook in batches if needed). Air fry for 14 to 18 minutes, shaking halfway, until crisp and golden at the edges. Tip onto a plate while you finish the sauce.
- Finely chop the garlic and grate the ginger. In a small saucepan over medium heat, warm the sesame oil, then cook the garlic, ginger and chilli flakes for 30 to 60 seconds until fragrant. Keep it moving so the garlic stays pale.
- Stir in the light soy sauce, rice vinegar and caster sugar and bring to a simmer. Cook for 3 to 5 minutes, stirring, until the sauce turns sticky and glossy enough to cling to a spoon. Remove from the heat.
- Add the hot crispy tofu to the saucepan and toss quickly to coat. Serve immediately so the tofu stays crisp on the outside. If needed, re-crisp the tofu in the air fryer for 1 to 2 minutes before tossing with the sauce.
Recipe notes
Tips
- The drier the tofu, the crispier it will get; pat it thoroughly and let it air-dry for a few minutes if you have time.
- Tearing the tofu gives more craggy edges, which hold the cornflour and sauce better than perfectly smooth cubes.
- Toss the tofu with the sauce off the heat to keep the coating as crisp as possible.
Substitutions
- Replace Rice vinegar with White vinegar for a sharper tang.
- Replace Caster sugar with Agave syrup for a vegan-friendly sweetness (the sauce will be slightly looser).
- Replace Sesame oil with Olive oil for a milder flavour, then increase Chili flakes slightly if you want the same impact.
Storage
- Refrigerate up to 2 days
- Best served immediately. Refrigerate leftovers in an airtight container and reheat in an air fryer at 190°C (375°F) for 6 to 8 minutes until piping hot; the tofu will not be as crisp once sauced.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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