Making the best air fryer crispy tofu is super easy using mostly simple pantry staple ingredients. Add a quick marinade to season the tofu before cooking it up in a crispy cornmeal crust that’s perfect for dipping, stuffed into tacos or burritos or added to a rice or grain bowl.
TIP: To save time press the tofu in the evening, freeze overnight and thaw out during the day. Then it will be ready to cook in the evening for dinner.
Remove the block of tofu from package and pat dry with paper towel to remove some of the moisture. Wrap it in paper towels, tea towel or cheesecloth. Place it on a pan with a heavy plate or book on top or use a special press. Press the block for at least 20 minutes.
Break up into bite size chunks or cut into cubes and lay it out on a parchment lined baking sheet in a single layer and freeze for 1-2 hours. Remove from freezer and thaw it out in the refrigerator.
Marinade and Breading
Combine the Sriracha, coconut aminos and lime juice in a bowl, add tofu and gently toss to fully coat all the pieces. Let it sit for five minutes.
In a shallow bowl or pie plate, combine the cornmeal, chili powder, cumin, garlic powder, smoked paprika and nutritional yeast salt and pepper and mix together.
Toss the pieces a few at a time in this dry mixture until well-coated. Repeat with the remaining crumbles until all are coated.
Cook Air Fryer
Spray the basket with cooking spray and place the tofu in the air fryer basket. Spray the tops with more cooking spray. Cook for 10-13 minutes at 375° F or 180° C opening halfway through and flip the tofu pieces over.
Cook Oven
Lay out breaded tofu on a sprayed baking sheet and cook at 400° F for 20 minutes, flipping halfway through.
Notes
Expert Tips:
Don’t overfill: For best results cook the tofu in a mostly a single layer so the hot air can circulate around all the pieces. If using a smaller air fryer you can add on a second layer but you will need to shake it around during the cook time.
Use extra firm: Once cooked it makes a crispier and firmer tofu.
Press and freeze: I know it seems time consuming but it does make the best tofu.
Size matters: Aim for small to medium pieces of tofu. These are easier to eat or wrap in a taco shell, tortilla or wrap.