Crispy Tofu with Soy Glaze

I discovered air fryer tofu almost by accident one weeknight when I was tired of the same old pan-fried routine and wanted something that felt restaurant-crispy without the oil-splatter mess. The moment those golden cubes came out of the basket, crackling and gleaming under the kitchen light, I knew I'd found something special. That first bite—crispy outside, tender inside, coated in a glaze that tasted like it took hours—changed how I think about cooking tofu. Now it's become my go-to when I want something that tastes impressive but requires barely any effort.

I made this for my roommate who swore she didn't like tofu, and watching her reach for a third helping while barely looking up from her plate was honestly one of my favorite cooking moments. She kept asking what made it taste so different from every other tofu dish she'd tried, and the answer was simple: the air fryer does the heavy lifting. No soggy results, no guessing games—just perfectly cooked cubes that your friends will actually want to eat.

Ingredients

• Extra-firm tofu (400 g): Use only extra-firm; anything softer will fall apart and won't achieve that golden, crackling texture you're after.
• Cornstarch (1 tbsp): This is your secret weapon for crispiness—it creates a delicate, crunchy coating that regular flour can't match.
• Olive oil or neutral oil (1 tbsp): Just enough to help the cornstarch adhere and create that golden exterior.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Don't skip these; they season the tofu from the inside out before the glaze hits.
• Soy sauce (3 tbsp): Use tamari if you need gluten-free; regular soy sauce has a deeper umami that honestly tastes better here.
• Maple syrup or honey (1 tbsp): Maple gives a subtler sweetness that doesn't overpower; honey works but tastes a bit more honeyed, if that makes sense.
• Rice vinegar (1 tbsp): This brightens the glaze and keeps it from tasting one-dimensional.
• Toasted sesame oil (1 tsp): Never use regular sesame oil; the toasted version adds a nutty depth that's essential to the flavor.
• Garlic and ginger (1 clove minced, 1 tsp grated): Fresh is non-negotiable—they wake up the glaze in a way that powders just can't.
• Sesame seeds and green onions (for garnish): These aren't just pretty; the seeds add a toasty bite and the onions bring freshness that balances the richness.

Instructions

Press out the water:

Wrap your tofu block in a clean kitchen towel and set a weight on top—a cast iron skillet, some canned goods, or even a cutting board with a heavy book works. Give it 10 minutes; this is where the magic starts. More water out means crispier results, so don't rush this step.

Cut into cubes:

Aim for roughly 2 cm cubes; they should be uniform so they cook evenly and all come out crispy at the same time.

Coat with confidence:

Toss your tofu cubes gently in a bowl with cornstarch, oil, salt, and pepper. The cornstarch should coat each piece like a light dusting; if you're seeing clumps, you've got too much.

Air fry until golden:

Make the glaze:

While the tofu crisps up, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. The garlic and ginger should be fresh and fragrant; you should smell them the second you open the container.

Thicken and gloss:

Set the saucepan over medium heat and stir constantly until the glaze thickens and turns glossy, about 2 to 3 minutes. You'll notice it clinging to the whisk differently; that's when you know it's ready. Pull it off the heat immediately so it doesn't reduce too much.

Toss and serve:

Transfer your crispy tofu to a bowl and pour that warm glaze over it, then toss gently so every cube gets coated. The heat from the tofu will help the glaze cling perfectly. Scatter the sesame seeds and green onions on top right before serving.

Save to Pinterest

There's something about serving food that makes people happy, and this dish seems to do that consistently. The glaze hits the tofu, the steam rises, and suddenly you're not just feeding people—you're sharing something that tastes like you actually tried.

Why the Air Fryer Changes Everything

Traditional pan-frying tofu requires constant attention, careful temperature management, and a willingness to deal with oil splatters that end up everywhere except where you want them. The air fryer removes all of that friction. It circulates hot air evenly, so every cube crisps at the same rate without needing to flip or monitor. You set it, shake the basket halfway, and walk away. The results are more consistent than anything I've achieved with a stovetop, and the cleanup is laughably simple—just wipe the basket and you're done.

Building Flavor in the Glaze

The glaze is where personality happens, and it's where you can make this recipe your own without breaking anything. The base of soy sauce, maple syrup, and rice vinegar creates a backbone that's sweet, salty, and bright. The sesame oil, garlic, and ginger add warmth and depth, but they're flexible ingredients. If you like heat, add chili flakes or a pinch of cayenne. If you want more umami, stir in a teaspoon of miso paste. The cornstarch is what holds it all together and makes it cling to the tofu, so that's the one constant.

Serving Ideas and Variations

This dish is endlessly adaptable depending on what you're hungry for and what's already in your pantry. Serve it over steamed jasmine rice with a pile of roasted broccoli on the side, or use it to fill lettuce wraps for something lighter and fresher. Noodles work beautifully too—toss it with chilled soba noodles and a splash of rice vinegar for a summery bowl, or mix it into warm ramen broth for something more comforting. I've even spooned it over roasted sweet potato, and that caramel-meets-savory thing works in a surprisingly delicious way.

• Layer it into a grain bowl with pickled vegetables and avocado for a complete meal.
• Toss it with cold noodles, cucumber, and a drizzle of extra sesame oil for meal-prep lunches.
• Serve it over cauliflower rice if you're looking for something lighter.

Save to Pinterest

This recipe taught me that tofu doesn't have to be intimidating or disappointing—it just needs the right technique and a flavor profile worth remembering. I hope it becomes as much of a weeknight staple for you as it has for me.

Recipe Questions & Answers

→ How do I make the tofu extra crispy?

Press the tofu for at least 10 minutes to remove excess moisture before cooking. Coating the cubes in cornstarch and air frying at high heat ensures a crunchy exterior.

→ Can I bake this instead of using an air fryer?

Yes, arrange the coated tofu on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden brown.

→ Is this dish gluten-free?

It can be gluten-free if you substitute regular soy sauce with tamari. Ensure all other ingredients, like the cornstarch, are certified gluten-free.

→ How should I store leftovers?

Store the cooled tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer or oven to restore crispiness.

→ What can I serve with this tofu?

It pairs perfectly with steamed jasmine rice, noodles, or inside lettuce wraps for a lighter option. It also works well alongside stir-fried vegetables.