If your experience with cooking tofu at home has resulted in sad, white, soggy blocks that taste like wet sponge, you are not alone. Tofu gets a bad rap because most people don’t prep it correctly.
Tofu is like a sponge—it’s filled with water. You cannot crisp water.
Welcome back to The Crispy Basket. Today, we are transforming tofu into golden, crunchy, addictive nuggets.
We are going to use physics to our advantage. We need to get the water out and put a crispy coating on. The air fryer’s intense convection heat will then turn that coating into a crunchy shell that absorbs sauce beautifully.
Why You’ll Love This Recipe
- The Crunch is Real: We aren’t talking “slightly firm.” We are talking audible crunch.
- Budget Friendly: A block of tofu is one of the cheapest protein sources available.
- Sauce Vehicle: That crispy exterior has a rough texture that grabs onto teriyaki, peanut sauce, or chili oil perfectly.
“The Crispy Basket” Secret: The Press & The Starch
This is a two-part system. You cannot skip either step.
Secret 1: The Press. You must press the water out of the tofu block. If you skip this, the inside will steam the outside coating off. You don’t need a fancy tofu press—just some paper towels and a heavy pan.
Secret 2: Cornstarch. Flour will make it doughy. Breadcrumbs won’t stick. Cornstarch is the magic ingredient. When it hits hot oil and air, it forms a shatteringly crisp, translucent crust.
Ingredients Needed
The Protein:
- 1 block (14-16 oz) Extra Firm Tofu: Do not use “Silken” or “Soft” tofu; it will disintegrate. “Firm” or “Extra Firm” only.
The Marinade (for flavor inside):
- 1 Tbsp Soy Sauce or Tamari.
- 1 tsp Toasted Sesame Oil.
- 1/2 tsp Garlic Powder.
The Coating (for crunch outside):
- 3 Tbsp Cornstarch (or Arrowroot powder).
- 1 Tbsp Oil: Avocado or Canola oil.
- Pinch of Salt & Pepper.
Step-by-Step Instructions
Step 1: The Press (Crucial!)
Drain the water from the tofu package. Wrap the block of tofu in 3 layers of paper towels (or a clean kitchen towel). Place it on a plate. Put a small cutting board on top, and weigh it down with something heavy (like a cast-iron skillet or two cans of beans). Let it press for at least 15–20 minutes. The towels will soak up a surprising amount of water.
Step 2: Cut and Marinate
Unwrap the pressed tofu. It should feel much firmer and drier. Cut it into 1-inch cubes. Place cubes in a bowl. Drizzle with the soy sauce, sesame oil, and garlic powder. Toss gently to coat. Let sit for 5 minutes to absorb flavor.
Step 3: The Cornstarch Coat
Sprinkle the cornstarch, salt, and pepper over the marinated cubes. Toss gently with your hands or a spatula until every cube is coated in a white, powdery layer. The soy sauce will help it stick. Finally, drizzle the 1 Tbsp of oil over the coated cubes and toss again. This oil is necessary to help the cornstarch brown—otherwise, it will just stay white and powdery.
Step 4: The Air Fry
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Arrange the tofu cubes in a single layer in the basket. Give them space—if they touch, they will stick together. Cook in two batches if needed.
- Air fry at 400°F for 12–15 minutes.
- Shake the basket vigorously halfway through to ensure even browning.
- They are done when they are deep golden brown and feel hard to the touch.
Step 5: Serve or Sauce
You can eat them “naked” right out of the basket, or toss them immediately in your favorite sauce (Teriyaki, General Tso’s, Peanut Sauce) and serve over rice.
“The Crispy Basket” Pro-Tips
- Don’t Marinate Too Long: Only let it sit in the soy sauce for about 5 minutes. If you leave it too long, the tofu will start to break down and get soggy again.
- Be Gentle: Tofu can break easily. Use a gentle hand when tossing with the cornstarch.
- Frozen Tofu Hack: For an even meatier, chewier texture, freeze the whole block of tofu in the package first, then thaw it completely before pressing. The ice crystals change the internal structure.
FAQ
Why is my tofu still white after cooking? You didn’t use enough oil in Step 3. The cornstarch needs that little bit of fat to turn golden brown. Give it an extra spray of cooking oil halfway through if it looks chalky.
Is this gluten-free? Yes, as long as you use Tamari instead of traditional soy sauce. Cornstarch is naturally gluten-free.
Enjoy your crunchy plant-based protein!
