Air Fryer Sesame Tofu
Why this recipe works
- Crisp tofu without deep-frying: Cornflour helps the tofu form a light crust in the air fryer, while sesame oil encourages golden edges.
- Balanced glossy sauce: Soy sauce brings salt and umami, brown sugar adds sweetness, and rice vinegar cuts through with a clean tang.
- Weeknight-friendly method: The tofu cooks while the rice and sauce are prepared, keeping the workflow efficient and practical.
Get the most out of this recipe
Texture tips
- Dry the tofu well: Patting the tofu thoroughly dry before coating helps the cornflour cling evenly and crisp rather than steam.
- Keep the tofu in one layer: Air-fry in batches if needed so the cubes crisp at the edges instead of softening from trapped moisture.
- Sauce just before serving: Toss the tofu through the hot sauce at the end so it stays glossy but keeps some crunch.
Ingredient notes
- Use firm tofu: Firm tofu holds its shape well when tossed and gives a better contrast between crisp edges and a soft centre.
- Adjust the tang: Rice vinegar gives a gentler finish; white wine vinegar can be used for a sharper sauce.
- Grate the aromatics finely: Finely grated garlic and ginger disperse quickly into the sauce and cook in under a minute without leaving harsh pieces.
Make-ahead tips
- Store tofu and rice separately: Keeping the tofu away from the rice helps preserve its texture and makes reheating more effective.
- Re-crisp in the air fryer: Reheat the tofu at 190°C (375°F) until piping hot and crisped again at the edges.
- Best served immediately: The coating is at its crispest just after air-frying and saucing, so serve as soon as it is tossed.
Equipment you'll need
Ingredients
Instructions
- Cook the jasmine rice according to the packet instructions, then keep warm. Meanwhile, drain the tofu and pat it very dry with kitchen paper. Cut into bite-sized cubes.
- Put the tofu in a mixing bowl, add the cornflour and toss until evenly coated. Drizzle over 1 tbsp of the sesame oil and toss again to lightly oil the coating.
- Air-fry the tofu at 200°C (390°F) for 12 to 15 minutes, shaking the basket halfway, until deeply golden and crisp at the edges. If your air fryer is small, cook in two batches so the tofu sits in a single layer.
- While the tofu cooks, thinly slice the spring onion. Finely grate the garlic and ginger. In a small bowl, whisk together the light soy sauce, rice vinegar and brown sugar until the sugar dissolves.
- Warm the remaining 1 tbsp sesame oil in a saucepan over a low to medium heat, then cook the garlic and ginger for 30 to 60 seconds until fragrant. Pour in the soy mixture and simmer for 1 to 2 minutes until glossy and lightly thickened.
- Add the hot tofu to the pan and toss gently to coat, then sprinkle in the sesame seeds. Serve immediately over the warm rice, finishing with the spring onion.
Recipe notes
Tips
- Drying the tofu thoroughly before coating is the key to a crisp, even cornflour crust.
- Keep the sauce at a gentle simmer so it turns glossy without reducing too far, then toss with the tofu straight away to preserve the crunch.
Substitutions
- Replace jasmine rice with basmati rice for a slightly firmer, drier grain.
- Replace rice vinegar with white wine vinegar for a sharper finish.
Storage
- Refrigerate up to 2 days
- Store the tofu and rice separately in airtight containers. Reheat the tofu in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot and re-crisped, and reheat the rice in the microwave with a splash of water.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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