Air Fryer Recipe
Sticky Honey Soy Tofu
A delightful fusion of sweet and savoury, these sticky honey soy tofu bites are perfectly crisp and full of flavour, making them a fantastic air fryer treat.
Ingredients
- 400g block of firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil (optional)
- Chopped spring onions and sesame seeds for garnish
Method
- Press the tofu to remove excess moisture. Cut the block into bite-sized cubes.
- In a bowl, mix cornstarch with a pinch of salt. Toss the tofu cubes in the mixture until evenly coated.
- Preheat your air fryer to 190°C (374°F).
- Arrange the tofu cubes in the air fryer basket, ensuring they are not overcrowded.
- Cook for 10-15 minutes, shaking the basket halfway through, until they are golden and crispy.
- While the tofu is cooking, combine the soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the sauce thickens slightly.
- If desired, add sesame oil to the sauce for extra flavour.
- Once the tofu is cooked, gently toss the cubes in the sticky honey soy sauce until evenly coated.
- Serve warm, garnished with spring onions and sesame seeds.
Why this works in an air fryer
Pressing and starching the tofu creates a dry, porous surface that air-fryer convection can dehydrate quickly into a thin crust. Keeping the honey-soy glaze separate until the end prevents the sugars from scorching before the tofu crisps, so you get crunch first, then sticky coating.
Equipment notes
Assumes a 4–5 litre basket with the tofu in one loose layer; in a single-drawer model, place cubes towards the centre and shake well, while in a dual-zone use one drawer if possible or swap/shake both drawers halfway and expect 1–3 minutes extra if the load is split densely.
Common pitfalls
- Tofu looks pale and dusty after 12 minutes? It is either too wet or under-oiled; press more thoroughly next time and mist the coated cubes lightly before cooking, then extend in 2-minute bursts.
- Cubes are crisp on top but soft underneath? The basket has poor contact or airflow; shake harder and turn any stuck pieces with tongs, then cook another 3–4 minutes in a single layer.
- Sauce turns dark, bitter or stringy? The honey has over-reduced; keep it at a gentle simmer only until glossy and loosen with 1–2 teaspoons water before tossing.
- Coating slides off when sauced? The tofu was tossed too aggressively or sauced before the crust set; let the cooked cubes stand for 1 minute, then fold through the glaze with a spatula.
Variations & substitutions
- Use maple syrup instead of honey for a vegan version; it is slightly thinner, so simmer the sauce a little longer to reach the same clingy glaze.
- Swap firm tofu for extra-firm tofu; it needs less pressing and usually crisps 1–2 minutes faster because there is less internal moisture.
- Add chilli crisp or sriracha to the sauce; keep the heat moderate as chilli oils and sugars can darken quickly once reduced.
- Use tamari instead of soy sauce for a gluten-free version; it is often saltier, so taste the glaze before adding any extra salt to the starch coating.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes, adding any spare glaze after reheating rather than before.
Nutrition
Calories: 250
