Air Fryer Tofu

15  ounces		block extra firm tofu must be extra firm
3  tablespoons		low sodium soy sauce
1  tablespoon		rice wine vinegar
1  tablespoon		pure maple syrup
2  teaspoons		extra virgin olive oil
1  teaspoon		garlic powder
1  teaspoon		ground ginger
1/2  teaspoon		Sriracha or hot sauce of choice
1  tablespoon		corn starch or arrowroot starch

Tip: Click on the ingredient links to learn the nutritional information for all the Air Fryer Tofu ingredients. The serving size for any ingredient in Air Fryer Tofu may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as you can without breaking or crushing the block. Lay the tofu flat on a cutting board so the longer edge is towards you, then cut it into four strips. Rotate the strips so that the wider (cut sides) are flat against the cutting board and cut them in half again those you have 8 strips total. Cut the strips crosswise into cubes that are about 1 inch in size (I end up with 5 cubes per strip).

Line a cutting board or large plate with a clean tea towel (or similar lint-free kitchen towel) or paper towels. Spread the tofu cubes onto it in one layer and lay a second towel on top. Press gently but firmly and change out the towel as needed. The idea is to remove as much water from the tofu as possible.

In a small bowl or large liquid measuring cup, stir together the soy sauce, vinegar, syrup, oil, garlic powder, ginger, and hot sauce.

Place the tofu in a shallow baking dish or medium mixing bowl. Pour the soy sauce mixture over the tofu, then with your hand, toss gently to combine. Let the tofu sit for 15 minutes, tossing it again halfway through. Don’t worry if a few bits crumble. Those will turn deliciously crispy.

If you’d like to keep the tofu warm between batches, preheat your oven to 250 degrees F and line a baking sheet with parchment paper. Preheat the air fryer to 400 degrees F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes of preheat time).

Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat.

Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so that they do not touch and the air can circulate (depending upon the size of your air fryer, you may need to cook it in two or three batches).

Cook the tofu for 9 minutes, slide the basket out and shake it gently to toss the tofu, then continue cook for 2 to 4 additional minutes, tossing and checking it each minute, until the tofu is crisp and dark golden (the time will vary based on your air fryer; keep a close eye on it towards the end to make sure it doesn’t burn). If desired, transfer the tofu to the baking sheet and keep warm in the oven while you finish the rest.

Repeat with remaining tofu, discarding any excess marinade (if you have some crumbled bits of tofu in the bottom of the bowl, you can air fry those too). Enjoy!