Tofu has long suffered from a dubious reputation — rubbery, bland, boring. Forget that. With a good Asian marinade and 12 minutes in the airfryer, you get tofu with a crispy outside, soft inside and a flavour umami bomb that beats even the best street food bar.
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In this recipe I use firm tofu, a marinade with soy, sesame oil, garlic and ginger, and serve it all as a fresh Asian salad with crisp vegetables. It’s easy, vegetarian and perfect for both lunch and weekday meals.
Estimated reading time: 4 minutes
Table of Contents:
Why I love tofu in the airfryer
The big challenge with tofu is getting it crispy without drying it out. In a pan you have to flip it constantly, and in the oven it takes forever. The airfryer gives you the perfect balance: high circulating heat, short cooking time and a crust that crunches while the inside stays juicy.
With the marinade step, the tofu gets time to soak up flavour before it hits the basket. The result is pieces with concentrated umami flavour and a golden surface that almost recalls fried tofu — just without the oil and heavy fat.
What the airfryer does better than pan and oven
A pan requires constant oil and frequent flipping, and the result is often uneven browning. The oven takes 25-30 minutes and rarely delivers the same crust. The airfryer hits sharper temperatures from all sides and halves the time — you’re done in 12 minutes with minimal effort.
My kitchen test of tofu
I’ve tested the recipe in my Cosori Dual Blaze at 200 °C, and 10-12 minutes with one flip is the point where the tofu is crispiest on the outside and still soft inside. I pressed the tofu for 20 minutes under a heavy book before the marinade, and that made a noticeable difference — too much water in tofu = no crust.
In the Philips XXL it also works fine, but I found that cubes of about 2 cm gave the best texture. Smaller pieces got too dry, larger pieces didn’t get crust all the way around. The marinade draws best in at least 30 minutes — if you have time for an hour, the flavour goes even deeper.
Press the tofu for 20 minutes before the marinade — it’s the simplest tweak that makes the whole difference between crispy and floppy.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
Most people who try tofu in the airfryer for the first time skip the pressing. The result is soft, steamed cubes without a crust. Place the tofu between two layers of kitchen paper, put something heavy on top (a book, a pot, a cutting board with a tin on top) and let it rest 15-20 minutes before the marinade.
Another classic is marinating for too short a time. The soy flavour needs time to penetrate — 30 minutes is the minimum, an hour is better. The third trap is placing the cubes too densely in the basket. Tofu needs space to get heat from all sides, so spread them in a single layer and shake the basket halfway through cooking.
How to serve the tofu
This salad works as a main course for two or a filling lunch for four. Make a big batch once a week — the crispy tofu holds its texture nicely for a couple of hours at room temperature.
- With cooked rice or quinoa as a main course
- In a wrap with cucumber strips and sweet chilli sauce
- As topping on a creamy coconut noodle soup
- Alongside stir-fried vegetables and a homemade peanut dressing
Storage and reheating
Tofu loses its crispiness in the fridge, so if you make it for the next day, store vegetables and tofu separately in airtight containers. Reheat the tofu in the airfryer at 180 °C for 3-4 minutes to get the crust back. The salad itself keeps for 1-2 days.
Tofu in the airfryer is proof that vegetarian everyday food doesn’t have to be boring. The marinade turns the tofu into a flavour bomb, the airfryer delivers crunchy crispiness, and the salad pulls it all together into a fresh, filling and colourful dish.
FAQ
Yes, it’s crucial. Press the tofu for 15-20 minutes between kitchen paper with something heavy on top. This removes excess water so the marinade can penetrate, and the tofu can turn crispy in the airfryer.
No, silken tofu is too soft and falls apart in the airfryer. Use firm or extra firm tofu — it’s the only type that gives a crispy crust and holds its shape during cooking.
Freshly out of the airfryer it’s at its crispiest, but the tofu keeps a good texture for 1-2 hours at room temperature. If you store it longer, reheat in the airfryer at 180 °C for 3-4 minutes to get the crust back.
Recipe
Air fryer tofu
Cooking Guide
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Step 1:
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Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Stor salatskål
- 1 Parchment paper - For air fryer
Shopping list
Ingredients
Tofu and marinade
- 400 g firm tofu (Plain)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 clove garlic (Pressed)
- 1 tbsp fresh ginger (Grated)
- 1 tsp chilli flakes
- 2 tbsp cornflour
Salad
Dressing
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp maple syrup
How to make it
Preparation
- Press 400 g firm tofu between two thick pieces of kitchen paper with a heavy plate on top for about 15 minutes, so the excess liquid is drawn out — that’s the key to crispy tofu.
- Cut the tofu into cubes of about 2 cm.
- Whisk 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar and 1 tbsp maple syrup together in a bowl. Add 2 clove garlic, 1 tbsp fresh ginger and 1 tsp chilli flakes.
- Toss the tofu cubes in the marinade and let them sit for 15 minutes at room temperature.
- Sprinkle 2 tbsp cornflour over the marinated cubes and toss gently, so each piece gets a thin, even coating.
Cooking in the air fryer
- Preheat the air fryer to 200 °C on the fan setting.
- Lay the tofu cubes in a single layer in the air fryer basket, ideally on a piece of air fryer baking paper, so they don’t stick.
- Cook at 200 °C for 12-14 minutes, shaking the basket halfway through, until the cubes are golden and crispy on all sides.
Salad and serving
- Rinse 200 g mixed salad leaves and spread them in a large salad bowl.
- Whisk the dressing together from 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp lime juice and 1 tsp maple syrup.
- Arrange the salad with the warm, crispy tofu on top. Scatter over 1 pcs spring onion cut into fine rings, 30 g roasted peanuts and 1 bunch fresh coriander picked into leaves. Pour the dressing over just before serving.
Our notes for the recipe
The most important step is pressing the tofu thoroughly — the more liquid you draw out, the crispier the surface will be in the air fryer. A thin layer of cornflour creates a light crust that turns crispy without sticking. Variation:
Swap the chilli flakes for sriracha or sambal oelek for a more intense, moister seasoning. You can also toss sesame seeds in with the tofu for the last 3 minutes so they toast along with it. Serving:
Enjoy the salad as a light dinner or lunch. Add a bowl of jasmine rice, glass noodles or quinoa if you’d like a more filling meal. Portion size:
If your air fryer is small, cook the tofu in two batches — it’s better than overcrowding the basket, otherwise the cubes will steam instead of turning crispy.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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