Air fryer · Beginner
Air fryer chili-crisp tofu
Pressed tofu, a cornstarch jacket, and a spoon of chili crisp at the very end.
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Let's make it.
- Wrap the tofu in a clean towel and press it under something heavy for about 30 minutes. Less water inside means a crisper outside.
- Cut it into bite-size cubes and toss gently with the soy sauce and oil.
- Sprinkle the cornstarch over and toss again until no dry patches remain.
- Preheat the air fryer to 400°F.
- Arrange the cubes in a single layer with a little space between each one. Work in batches if they do not fit.
- Air-fry 11 to 15 minutes, flipping halfway, until golden brown and crisp at the edges.
- Tip into a bowl, spoon over the chili crisp, scatter with scallions and sesame, and eat while hot.
The little thing that matters
Add the chili crisp after cooking. Anything wet softens the crust you just built, so sauce goes on in the bowl, never in the basket.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Never pour oil into the air fryer basket; a light coat on the food is enough.
Air fryer setting reference: Love and Lemons: Air Fryer Tofu.
Air fryer vs deep fryer vs pan
On the air fryer chart: crispy tofu at 400°F (205°C). See every food.
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