Unattributed practical note
Crispy Air-Fryer Tofu
Crispy Tofu (vegetarian) · 空气炸锅脆皮豆腐
Vegetarian. Firm tofu, cubed and dusted with cornflour, cooked until the outside is dry and crisp while the middle stays soft. About 20 minutes end to end, and the washing-up is one bowl and the basket.
Ingredients
- 400 g block Firm or extra-firm tofu, drainedSilken tofu collapses here. Firm or extra-firm is the one to buy.
- 1 tablespoon CornflourPlain flour works and gives a softer crust; rice flour crisps hardest.
- 1 tablespoon Neutral oil
- 1 tablespoon Soy sauceContains soy, and wheat unless the bottle says gluten free.
- 1 teaspoon Garlic powder, smoked paprika or five-spiceWhichever jar is already in the cupboard; the method does not change.
Yield: Two servings as a main with rice, or four as a side. Preparation and cooking together take about 20 minutes.
Method
- Pat the tofu dry with a clean tea towel, cut it into cubes of about 2 cm, and toss it in a bowl with the soy sauce first, then the oil, then the cornflour and spice, in that order so the coating sticks instead of clumping.
- Set the air fryer to 200°C. Preheat only if your appliance manual tells you to; many models do not need it.
- Spread the cubes in the basket in a single layer with a little space around each one. Baskets differ in size, so if yours is full, cook in two batches rather than piling the tofu up.
- Cook for 12 to 14 minutes, shaking the basket once at about 7 minutes. It is ready when the edges are dry, firm and golden. Tofu is sold ready to eat, so this is a texture judgement rather than a safety one.
- Let the basket cool for a few minutes before washing it. Cornflour lifts off with a soapy sponge once the metal has stopped being hot; scrubbing it straight away only smears the starch around.
Safety caveats
- Tofu is sold ready to eat, so there is no temperature to cook it to. Keep an opened block in the fridge and use it within the time printed on the packet.
- The basket and the drawer stay hot for several minutes after the machine stops, and the air leaving them is hotter than an oven's. Set them down on a heatproof surface.
- Allergens: soy in the tofu and in the soy sauce, plus wheat in most soy sauce. Your own bottle is the authority.
- These are practical notes, not tested or safety-reviewed. This project has not cooked this recipe, and the timings are a starting point for your own machine rather than a verified result.
Safety review state: not-reviewed
Provenance, version and rights
- Item ID
wr-airfryer-crispy-tofu- Collection
world-recipes- Record class
practical-note— not publication-ready- Region label basis
editorial-facet— a presentation facet, not an attribution claim- Sources
No sources recorded. No outside source, and none is missing. This text was written directly for this repository as original practical notes, so the empty source list is the honest state rather than an unfinished citation slot. Quantities suit a small household batch in a domestic air fryer and have not been checked in a test kitchen.
- Source state
none-authored-here- Reviewed
- 2026-09-16
- Record version
1.0.0- Content licence
- Original practical notes authored for this repository; reusable under the repository's own terms once the owner sets them. No outside text, photograph or recipe page is reproduced. (review state
not-reviewed) - Image rights
no-images-in-record— 0 image(s) in record- Translation
- original language of this record
Change history
- v1.0.0 2026-09-16
Record written as part of the Quick Air-Fryer section: seven original practical notes for a small air fryer and an ordinary supermarket shop.
Supersedes: nothing — initial entry