Soy-Glazed Crispy Air-Fried Tofu

If you’re looking for a crispy tofu recipe that actually stays crispy, this is the one. Air-fried to golden perfection and tossed in a sticky soy glaze—honestly, I could eat the whole thing myself. It’s easy, versatile, and surprisingly addictive.

Okay, I know tofu gets a bad rep sometimes—bland, mushy, boring… all that. But THIS? This crispy soy-glazed air-fried tofu is a total game-changer. It’s one of those recipes that makes people go, “Wait, this is tofu??” And honestly, my kids love it so much, they ask for it all the time. It’s become one of their frequent requests, and I’m not mad about it because it’s easy, delicious, and way healthier than takeout.

The tofu is coated in a dry mix that crisps up beautifully in the air fryer (no deep frying here!). Then it’s tossed in a sticky, garlicky, gingery soy glaze that hits all the right notes—savory, slightly sweet, and super flavorful. The texture? Crunchy on the outside, soft and chewy inside. I could eat a whole tray of this, no problem.

Why You’ll Like This Recipe

1. It’s actually crispy—no mushy tofu here.
2. Uses the air fryer, so no deep frying or oil splatters.
3. The soy glaze is super flavorful and addictive.
4. Totally meal-prep friendly and great for weeknight dinners.
5. Easy to customize with other sauces or spices.

Ingredients and substitutions

1. Potato starch – This gives that signature crisp. Don’t skip it. This can be found in Asian grocery store. It’s NOT the same with potato flour
2. Rice flour – Helps with crunch and lightness.
3. All-purpose flour – Adds structure.
4. Cornstarch – For added crispiness.
5. Baking powder – Helps puff up the coating slightly.
6. Salt – Use any kind of salt of your choice
7. 2 blocks (about 28 oz) extra-firm tofu – You need extra-firm for the best crispy texture.
8. Oil spray – For misting the tofu in the air fryer. You can use avocado, grapeseeds, or any oil of your choice
9. Garlic – Use fresh garlic. I don’t recommend using the pre-minced garlic preserved in citric acid. It gives a sour taste
10. Ginger – Use fresh ginger. Do not use ground ginger used in baking. It doesn’t have the same aroma
11. Rice vinegar – Use unseasoned. In a pinch, you can use apple cider vinegar
12. Soy sauce – I use low-sodium, but you can use regular soy sauce
13. Brown sugar – You can use light or dark brown sugar. Dark brown sugar gives a stronger molasses aroma, which is not a bad thing either

Variations

1. Add a touch of chili flakes or sriracha to the glaze for some heat.
2. Swap soy sauce for tamari or coconut aminos for a gluten-free option.
3. Toss in steamed broccoli or green beans for a quick tofu-veggie stir fry.
4. Serve over rice, noodles, or even inside lettuce wraps.
5. Use hoisin, teriyaki, or gochujang-based sauce instead of soy glaze for a different flavor vibe.

Frequently asked questions

1. Can I bake the tofu instead of air-frying?
Yes, but it won’t get as crispy. Coat the tofu as instructed in the recipe and then mist with oil on all sides. Bake at 425°F (220°C) on a parchment-lined tray, flipping halfway through, for about 30–35 minutes.
2. Can I use firm tofu instead of extra-firm?
You can, but it’s more delicate and may not hold up as well. You’ll definitely need to press it longer to remove more moisture.
3. Can I make this ahead?
You can air-fried the tofu ahead and they actually stay crispy for few hours. If you want to prepare way ahead, like a few days before, let the air-fried tofu cool down completely and then keep in the fridge for max 3 days and then reheat in the air fryer at 375 F for 5 minutes or until they are crispy again. Simply coat in the sauce just before serving. everything ahead, but the tofu is best served fresh. If needed, you can reheat it in the air fryer for a few minutes to crisp it back up.
4. Why do you toss tofu in the coating right before air frying?
If you coat the tofu too early, the starch absorbs moisture and becomes gummy. Tossing it right before cooking keeps the outside light and crisp.
5. Can I skip the sauce and just eat the tofu plain?
If you plan to do so, I suggest to add more seasoning like salt, pepper, dry herbs of your choice, and a touch of chicken/mushroom powder. They are great with dipping sauces or tossed into salads and bowls.