Air Fryer Recipe
Tofu bites
Tofu bites are a versatile and delicious option for those looking to enjoy a plant-based diet. Air frying these bites offers a healthier alternative to deep frying, retaining the flavours and crispiness.
Ingredients
- 1 block (400g) of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornflour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Method
- Press the tofu to remove excess water by wrapping it in a clean tea towel and placing a heavy object on top for at least 15 minutes.
- Cut the pressed tofu into bite-sized cubes.
- In a bowl, combine soy sauce, sesame oil, rice vinegar, garlic powder, smoked paprika, salt, and pepper to make the marinade.
- Add the tofu cubes to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to an hour.
- Preheat the air fryer to 180°C (350°F).
- Remove tofu from the marinade and toss with cornflour until evenly coated.
- Arrange tofu pieces in the air fryer basket in a single layer and air fry for 15-20 minutes, flipping halfway through.
Why this works in an air fryer
Pressing lowers the tofu’s water load so the air fryer’s fast convection can dry the surface rather than steam it. Cornflour forms a thin starch gel around the marinated cubes, which dehydrates into a crisp shell, while sesame oil helps heat transfer and browning.
Equipment notes
Assumes a 4–5 litre basket holding the 400g tofu in one loose layer; in a single-drawer model, shake or turn the cubes halfway and rotate any pale edge pieces inward, while in a dual-zone air fryer split the tofu evenly between drawers and start checking 2–3 minutes earlier as smaller loads brown faster.
Common pitfalls
- Tofu looks blistered but feels rubbery inside? The cubes are too small or overcooked; cut them nearer 2cm next time and stop once the coating is crisp and the centres still spring slightly.
- Coating turning pasty or patchy white by minute 10? Too much marinade clung to the tofu before the cornflour; drain well, dust lightly, and spray or brush with a little oil to hydrate the starch evenly.
- Edges browning while the undersides stay soft? The pieces are sitting too close or not being turned; leave visible gaps between cubes and flip with tongs rather than just shaking if your basket has a flat base.
- Tofu tastes salty but not savoury? Soy sauce has concentrated on the surface during air frying; use low-salt soy sauce or reduce added salt, and balance with an extra splash of rice vinegar in the marinade.
Variations & substitutions
- Swap smoked paprika for chilli flakes or gochugaru for heat; the sugars and chilli particles brown quickly, so check from 12 minutes.
- Use tamari instead of soy sauce for a gluten-free version; it is often slightly richer and darker, so the tofu may colour a little faster.
- Replace sesame oil with neutral oil if preferred; you lose some nutty aroma but get a cleaner flavour and slightly less pronounced browning.
- Add 1 teaspoon maple syrup to the marinade for a sticky-savoury finish; keep the temperature at 180°C and watch closely near the end because the sugar can catch.
Storage & reheating
Keep cooled tofu bites in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until the coating re-crisps.
Nutrition
Calories: 250
