Air Fryer Recipe
Spiced Tofu Crisps
These spiced tofu crisps make a healthy, tasty snack, and they crisp up beautifully in the air fryer.
Ingredients
- 1 block of firm tofu
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cayenne pepper
- Salt and black pepper to taste
- 1 tablespoon of soy sauce
- 1 teaspoon of cornflour
Method
- Press the tofu to get rid of excess moisture: wrap it in kitchen paper, set it between two plates, and place a weight on top for at least 20 minutes.
- Cut the pressed tofu into thin strips or cubes.
- In a mixing bowl, stir together the olive oil, smoked paprika, garlic powder, cayenne pepper, salt, pepper, soy sauce, and cornflour.
- Add the tofu to the bowl and toss thoroughly so every piece is evenly coated. Leave it to marinate for at least 15 minutes.
- Preheat the air fryer to 200°C (392°F) for about 5 minutes.
- Lay the marinated tofu pieces in the air fryer basket in a single layer and cook for 12-15 minutes, shaking the basket halfway through.
- When golden and crisp, take the tofu out of the air fryer and let it cool slightly before serving.
Why this works in an air fryer
Pressing tofu removes water so the air fryer’s fast convection can dry the surface instead of steaming it. Cornflour forms a thin starch film that dehydrates into a crisp shell, while oil carries the spices and helps browning; soy sauce adds salt and savoury compounds but too much moisture would soften the coating.
Equipment notes
Assumes a 5–6 litre basket holding one 280–350g tofu block in a single layer; in a smaller basket cook in two batches. Single-drawer models brown most at the edges, so shake thoroughly, while dual-zone drawers are narrower and usually need 1–3 extra minutes or a mid-cook swap of drawers if cooking both sides.
Common pitfalls
- Tofu looks pale and leathery after 12 minutes: it was too wet or cut too thick; press longer next time and cut pieces about 1–1.5cm thick, then add 2–4 minutes until the edges firm up.
- Coating turns powdery or dusty: the cornflour has not hydrated in the oil-soy mixture; toss until no dry patches remain and add 1 teaspoon more oil only if the spices are still clumping.
- Pieces stick to the basket and tear when shaken: the coating has set before release or the basket is scratched/dry; lightly oil the basket or use perforated liner paper, and shake only after the first 6–7 minutes.
- Edges scorch before the centres crisp: cayenne, garlic powder and paprika are burning in a hot spot; reduce to 190°C and cook a few minutes longer, keeping the tofu in a true single layer.
Variations & substitutions
- Use extra-firm tofu if available; it needs less pressing and tends to crisp faster, so start checking around 10 minutes.
- Swap olive oil for rapeseed or groundnut oil for a cleaner, higher-heat finish with slightly less risk of bitter browned oil notes.
- Replace cayenne with mild chilli powder or chipotle powder; the cook time is unchanged, but chipotle darkens faster so check the colour early.
- Use tamari instead of soy sauce for a gluten-free version; it is often a little stronger and saltier, so reduce added salt.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until the coating feels dry and crisp again.
Nutrition
Calories: 250
