Description
This simple technique results in crispy, savory tofu cubes that you can toss onto salads, bowls, and more.
Ingredients
Scale
- One 14-ounce block “extra firm” tofu
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- Pinches of salt and pepper
- 1 tablespoon cornstarch (or arrowroot starch)
Instructions
- Drain the tofu and press it in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Meanwhile, in a large bowl, combine the soy sauce, garlic, sesame oil, salt, and pepper. Stir to combine.
- Preheat the air fryer to 400ºF.
- Cut the tofu into 1-inch cubes and place in the bowl with the soy mixture. Using a rubber spatula (or your hands), gently toss to coat the tofu, being careful not to break it. Then sprinkle the cornstarch evenly over the tofu and gently toss again.
- Arrange the tofu in a single layer in the air fryer basket, making sure to leave a bit of space around each piece. (If it doesn’t all fit, cook it in 2 batches). Cook until golden brown and crisp around the edges, 12 to 13 minutes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 125
- Sodium: 315 mg
- Fat: 6.4 g
- Carbohydrates: 2.1 g
- Fiber: 0 g
- Protein: 13.2 g
