Air Fryer Recipe
Szechuan Tofu Bites
Spicy Szechuan tofu bites that are simple to make and come out beautifully in the air fryer.
Ingredients
- 400g firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Szechuan peppercorns, ground
- 1 tablespoon chili paste
- 2 garlic cloves, minced
- 1 tablespoon cornflour
- 1 tablespoon vegetable oil, for air frying
- Sliced spring onions and sesame seeds for garnish
Method
- Press the tofu to squeeze out excess moisture, then cut it into bite-sized cubes.
- In a bowl, mix together the soy sauce, rice vinegar, sesame oil, ground Szechuan peppercorns, chilli paste, and minced garlic.
- Coat the tofu cubes well in the marinade and leave to sit for at least 15 minutes.
- Sprinkle the cornflour over the marinated tofu cubes.
- Preheat the air fryer to 200°C and lightly brush the basket with vegetable oil.
- Arrange the tofu cubes in a single layer and fry for about 10-12 minutes, shaking halfway through, until golden brown and crisp.
- Scatter over the sliced spring onions and sesame seeds, then serve immediately.
Why this works in an air fryer
Pressed tofu gives the cornflour a drier surface to cling to, so the air fryer’s fast convection dehydrates the coating before the inside overcooks. A little oil helps heat transfer and browning, while Szechuan peppercorn and chilli paste bloom on the hot surface rather than tasting raw.
Equipment notes
Assumes a 4–5 litre basket that can hold 400g tofu in one loose layer; in a smaller single-drawer model, cook in two batches, while dual-zone fryers often run slightly gentler so position tofu towards the outer hotter edges and add 1–2 minutes if browning is pale.
Common pitfalls
- Tofu looks patchy and dusty after cooking? The cornflour was not lightly moistened by the marinade; toss until no dry white patches remain before air frying.
- Cubes are golden on top but soft underneath by minute 10? They were sitting flat too long; shake firmly halfway and turn any stuck pieces with tongs.
- Edges are dark but centres still wet? The tofu cubes are too large or the marinade is pooled; cut to roughly 2cm cubes and lift tofu out of excess liquid before coating.
- Bitter, gritty heat dominating the tofu? The Szechuan peppercorns are too coarse or scorched; grind finely and reduce temperature to 190°C if your air fryer browns aggressively.
Variations & substitutions
- Use smoked tofu for a firmer, chewier bite; it contains less moisture, so start checking 2 minutes earlier.
- Swap chilli paste for chilli crisp, but drain off excess oil or the coating will fry heavier and brown faster.
- Use tamari instead of soy sauce for a gluten-free version; it is often saltier, so reduce slightly if serving with a salty dip.
- Add a teaspoon of maple syrup or honey to the marinade for a stickier finish; expect quicker browning and shake more carefully to prevent catching.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in a single layer at 180°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
