This healthy vegan tofu recipe is one of those go-to dishes that never lets me down.
It’s easy, full of flavor, and gives you that perfect golden crisp without deep frying.
If you want something that’s plant-based, packed with protein, and actually tastes amazing—this is it.
What You’ll Need
- 400g firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- Pinch of black pepper
- 1 teaspoon sesame seeds (for garnish)
- 1 green onion, thinly sliced (for garnish)
Why I Love This Recipe
This recipe became a staple during my busy work-from-home days. I needed something quick, satisfying, and not greasy. I started experimenting with air frying tofu, and this combo of sesame oil, garlic, and a crisp starch coating just hit the spot every time.
- Quick to make, easy to prep
- High in protein and low in fat
- Goes with almost anything—rice, noodles, salad
- No messy frying or cleanup
- Seriously addictive crispy texture
Servings and Time
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Macros (Per Serving, Approximate)
- Calories: 220
- Protein: 18g
- Carbs: 9g
- Fat: 13g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Tofu holds water naturally. When you press it, you get rid of that moisture, which helps it crisp up better. The cornstarch creates a dry surface that reacts with the heat in the air fryer to form a golden, crunchy crust—no oil bath needed. The sesame oil adds flavor and a touch of fat to help the seasoning stick.
Common Mistakes
- Not pressing the tofu: it’ll steam instead of crisp.
- Overcrowding the air fryer: makes it soggy.
- Skipping the starch: the crunch comes from that thin layer.
- Using silken or soft tofu: it’ll fall apart during cooking.
What to Serve With
- Steamed jasmine rice or quinoa
- Stir-fried veggies (broccoli, bok choy, bell peppers)
- A cold soba noodle salad
- Fresh cucumber salad with rice vinegar
- Miso soup on the side
FAQ
Can I bake instead of air fry?
Yes. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Can I store leftovers?
Yep—refrigerate up to 3 days. Reheat in the air fryer to keep them crispy.
Can I use another oil?
Sure—avocado oil or olive oil both work.
Is this recipe gluten-free?
Use tamari instead of soy sauce to make it gluten-free.
Do I need to marinate the tofu?
No long marinating needed. Just toss and go.
Step-by-Step Instructions
Step 1: Press and Cut the Tofu
Take 400g firm tofu and press it for at least 15 minutes to remove extra water. Then cut it into 1-inch cubes.
Step 2: Mix the Seasoning
In a medium bowl, mix 1 tablespoon low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of black pepper.
Step 3: Toss the Tofu
Add the tofu cubes to the bowl and gently toss to coat every piece evenly in the sauce mixture.
Step 4: Add Cornstarch
Sprinkle 1 tablespoon cornstarch over the tofu and toss again gently so each cube has a light dusting of starch.
Step 5: Air Fry the Tofu
Preheat your air fryer to 190°C (375°F) for 3 minutes. Place tofu cubes in a single layer and air fry for 15 minutes, shaking the basket halfway through.
Step 6: Garnish and Serve
Transfer tofu to a bowl and sprinkle with 1 teaspoon sesame seeds and 1 sliced green onion. Serve hot with your favorite dipping sauce.
