Ingredients
Method
- In a medium-sized mixing bowl, whisk the nutritional yeast, cornstarch, soy sauce, oil, and spices into a batter. It should be fairly loose and runny. If your batter is too thick (like a paste), add 1-2 teaspoons more soy sauce as needed to loosen it.
- Tear the tofu into chunks and place them directly into the batter bowl. Using a wide spatula, gently toss the tofu in the batter until it’s entirely coated.
- Air fry at 400 degrees Fahrenheit for 8-10 minutes. Stop and give it a shake. And now air fry at 400 degrees Fahrenheit again for another 5 minutes until you reach your desired level of golden crispiness!
- To serve, toss the tofu in your favorite sauce for a recipe (curries! stir fries! rice bowls!) or just pop these guys into some dipping sauce like a little nugget. Incredible.
Notes
- For the crispiest air fryer tofu, ensure your tofu is extra-firm and pressed well. While vacuum-packed tofu often doesn't need pressing, check if there's any excess liquid.
- Don't overcrowd the air fryer basket; cook in batches if necessary to allow air to circulate freely around each piece, promoting even crisping.
- Leftover crispy tofu can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in the air fryer at 375°F (190°C) for 5-7 minutes until hot and re-crisped. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the air fryer basket; cook in batches if necessary to allow air to circulate freely around each piece, promoting even crisping.
- Leftover crispy tofu can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in the air fryer at 375°F (190°C) for 5-7 minutes until hot and re-crisped. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.