Air Fryer Tofu
Why this recipe works
- Crisp edges without deep-frying: Pressing the tofu and coating it lightly in cornflour helps the air fryer create a golden exterior with crisp edges.
- Balanced savoury dressing: Soy sauce, rice vinegar and toasted sesame oil give the tofu saltiness, tang and nutty richness without making the dish heavy.
- Efficient cooking flow: The rice can cook while the tofu presses and air-fries, keeping the active work short and the meal easy to coordinate.
Get the most out of this recipe
Texture tips
- For crisper tofu: Press the tofu well, shake off loose cornflour and keep the cubes in a single layer so hot air can circulate.
- Dress just before serving: Toss the tofu in the sauce while hot and serve straight away; it will soften as it sits in the dressing.
Ingredient notes
- Use firm tofu: Firm tofu holds its shape well during tossing and air-frying, giving a better contrast between crisp edges and tender centres.
- Toasted sesame oil matters: Toasted sesame oil brings a deeper nutty aroma than plain sesame oil, so use it if available.
- Adjust the tang: Rice vinegar keeps the dressing clean and sharp; apple-cider vinegar gives a fruitier finish if used as a substitute.
Make-ahead tips
- Store rice and tofu separately: Cool both quickly, then refrigerate in sealed containers to help preserve texture and make reheating easier.
- Re-crisp in the air fryer: Reheat the tofu at 190°C (375°F) until piping hot; the edges will crisp better than they would in a microwave.
Ingredient swaps
- For a gluten-free version: Use a gluten-free soy sauce or tamari, checking labels carefully as standard soy sauce often contains wheat.
- Rice alternatives: Basmati rice works well if you prefer a slightly drier, more separate grain than jasmine rice.
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 to remove excess water, then cut into 2 cm cubes. Toss the tofu with the cornflour until evenly coated.
- Heat the air fryer to 200°C (390°F). Air-fry the tofu in a single layer for 12 to 15 minutes, shaking halfway, until golden with crisp edges.
- Meanwhile, finely grate the garlic and ginger into a bowl, then whisk in the light soy sauce, rice vinegar and toasted sesame oil. Thinly slice the spring onions.
- Toss the hot tofu in the dressing until glossy, then scatter over most of the spring onion. Serve immediately with the rice, topped with the remaining spring onion.
Recipe notes
Tips
- For the crispest tofu, shake off any excess cornflour before air-frying and avoid overcrowding the basket.
- If you are serving anyone who is vulnerable to foodborne illness, check the tofu is properly heated through until piping hot before serving.
Substitutions
- Replace jasmine rice with basmati rice for a slightly drier, more separate grain.
- Replace rice vinegar with apple-cider-vinegar for a fruitier tang.
- Replace toasted sesame oil with olive-oil for a milder finish.
Storage
- Refrigerate up to 3 days
- Cool the tofu and rice quickly, then refrigerate in sealed containers. Reheat the tofu in an air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; the dressing flavour will mellow as it sits.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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