Vegetables & Sides

Air-Fried Tofu (Sauce-Ready) - 2026
​​​​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 block (14–16 oz) medium or firm tofu
  • 2–3 Tbsp neutral oil (canola, avocado, or peanut)
  • 1–2 tsp soy sauce or tamari
  • 1 tsp cornstarch
  • Optional seasoning: pepper, garlic powder, or spice blend (use lightly)

PREPARATION
  • Drain tofu and pat dry. Wrap in paper towels or a clean kitchen towel. Place on a plate or cutting board and top with a flat object. Add weight and press 10–20 minutes. Replace towels once if saturated.
  • Slice into ¾-inch cubes, rectangles, or tear into bite-sized pieces.
  • Place tofu in a bowl. Drizzle with oil and soy sauce. Add cornstarch. Toss gently to coat without breaking pieces.
  • Preheat air fryer to 380°F. Arrange tofu in a single layer. Cook 10–14 minutes total, shaking halfway through, until lightly golden with crisp edges and a tender interior.
  • Use immediately in your dish or set aside briefly. If desired, lightly toss with a splash of water or sauce just before serving to help it absorb flavor.
Notes:
  • Do not overcrowd the air fryer, or tofu will steam instead of crisp.
  • Do not overcook, as overly dry tofu will not absorb sauce well.
  • Keep the cornstarch light; 1 tsp provides browning without creating a heavy crust.​