Crispy Air Fryer Tofu Bites
Golden, crispy-on-the-outside tofu cubes — cornstarch is the secret to the perfect texture.
Steps
- 01
Wrap the firm tofu in a clean towel and press firmly for 10 minutes to remove as much moisture as possible. Cut into 2 cm cubes.
- 02
In a bowl, mix together the soy sauce and sesame oil. Add the tofu cubes and toss to coat. Sprinkle the cornstarch, garlic powder, and smoked paprika over the tofu, then toss until every cube is evenly coated.
- 03
Preheat the air fryer to 200°C (400°F) for 3 minutes, then place the tofu cubes in a single layer in the basket.
- 04
Cook for 18 to 20 minutes, shaking the basket halfway through, until the tofu is golden and crispy.
Why it worksWhy does crowding food in an air fryer make it soggy instead of crispy?
Why does crowding food in an air fryer make it soggy instead of crispy?
Crowding an air fryer traps the steam released by food, turning the basket into a humid environment instead of the dry, fast-moving air that crisps surfaces. When moisture can't escape, food steams rather than dehydrates — and steamed surfaces stay soft. Cook in a single layer with space between pieces so hot air can circulate and pull moisture away.
Read the full article →Why it worksWhat makes potatoes fluffy inside and crispy outside?
What makes potatoes fluffy inside and crispy outside?
Potatoes get fluffy inside because starch granules absorb water and swell when heated, a process called gelatinization. At the surface, high heat drives off moisture and dehydrates the outer layer into a brittle crust. To maximize the contrast, dry the potato well before cooking and use high heat — moisture on the surface delays crust formation.
Read the full article →Why it worksDo you need oil in an air fryer?
Do you need oil in an air fryer?
A small amount — 1 to 2 teaspoons — makes a real difference. Fat conducts heat and helps trigger the Maillard reaction, so food browns faster and more evenly with a light coating of oil than with none. You're using a fraction of what deep frying requires. Without any oil, food browns less, can stick, and breading stays pale.
Read the full article →