Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious. The tofu is light and crispy, sweet and savory – it’s the perfect accompaniment to salads, rice, or noodles!
Air fryer tofu is something every tofu lover should add to their menu! It’s super easy to make, mess-free, and uses very little oil (just a light spray of cooking oil to coat the bottom of the air fryer basket).
Plus, it’s really really good! The contrast between the crispy exterior and fluffy pillowy interior is something both Ben and I can’t get enough of. It’s also very flavorful because the tofu cubes are marinated in a teriyaki sauce before they are air fried.
The recipe is very simple and easy to follow. Less than 10 ingredients are needed and the dish can be made in about 45 minutes – with 35 of those minutes being passive ones (for marinating, and to let excess water come out of the tofu).
Ingredients for Air Fryer Tofu
Scroll all the way down for the full recipe.
- Tofu: Only use extra-firm tofu when making this recipe! Silken and medium firm are too delicate which means the cubes will fall apart as soon as you handle them.
- Teriyaki sauce: A mixture of soy sauce, mirin, sugar, and garlic. Feel free to play with the ratio of soy sauce and sugar if you find the sauce too sweet or not sweet enough.
- Cornstarch: Cornstarch is added once the tofu has marinated to give it that lovely crispy texture.
- Soy Sauce: This is optional but I highly encourage you to give it a try! Drizzling a little soy sauce on top of the tofu right before serving, adds umami and depth of flavor.
- Scallions: Also optional but so lovely! The scallions elevate the dish with a nice crunch and a sweet refreshing taste.
Make it spicy: Add 1 teaspoon gochugaru (Korean red pepper flakes) to the marinade.
Add nuttiness: Add 1 teaspoon sesame oil to the marinade.
Add a floral element: Swap the sugar for honey in the marinade.
Make it gluten-free: Swap the soy sauce for liquid amino or tamari sauce.
How To Make Air Fryer Tofu
- Gather all of your kitchen tools and ingredients.
- Drain the tofu block well and wrap a paper towel around it. Place it on a flat surface and leave for 10 minutes.
- Unwrap the tofu block and slice into cubes that are about 1 to 1.5 inches in size.
- Mix the mirin, soy sauce, sugar, and garlic in a bowl and pour the mixture into a storage bag. Carefully add the tofu cubes and seal the bag. Gently tilt the bag up and down and sideways to spread the marinade evenly. Leave for 25 minutes.
- Take the tofu cubes out of the bag and place them in a bowl. Sift the cornstarch over the tofu cubes to coat them evenly.
- Spray the air fryer basket with a little cooking spray and carefully add the tofu cubes to the basket, leaving a little space between them so they don’t stick together during the air frying process.
- Return the basket to the air fryer and set the temperature to 400ºF. Air fry for 9 to 11 minutes, until the cubes are golden brown. Open the air fryer and lightly shake the basket every 2 minutes to prevent the cubes from sticking to the bottom.
- Transfer the tofu to a plate and, if you like, top with a little soy sauce and some freshly chopped scallions. Serve.
Best temperature to cook tofu in an air fryer
To get a crispy texture I recommend setting the temperature to 400ºF – high enough for the tofu cubes to yield a crispy exterior, but not so high that it burns them. And as written in the directions, 9 to 11 minutes is about how long it takes to get a nice crispy coating.
How to Serve Air Fryer Teriyaki Tofu
Adding tofu to your meals is a quick and easy way to up your intake of protein, or turn a light dish into something more filling. I use tofu all the time as a substitute to meat whenever I cook a vegan or vegetarian meal. And since it’s so versatile, tofu is a great vehicle for flavor as it absorbs it like a sponge.
Here are my favorite ways to serve air fryer teriyaki tofu:
- As a topping for salads – especially with firmer greens like romaine lettuce, iceberg lettuce, or kale.
- With a bowl of freshly steamed white or brown rice and some finely chopped spinach.
- With stir fried noodles.
- As an addition to stir fries. Add it in the very end when the stir fry is cooked, before serving.
- To a poke bowl or bibimbap.
How to Store Teriyaki Tofu
Fridge: Put the tofu in an airtight storage container and refrigerate for up to 3 days.
Reheating from the fridge:
- For a crispy texture, spray the air fryer basket with a little cooking spray, and add the tofu. Air fry at 370ºF for about 5 minutes, until crispy. Keep an eye on the tofu by checking every 1 to 2 minutes, as it can overcook and burn quickly.
- Microwave on high for 1 minute. The texture won’t be crispy though.
Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Put the baking sheet in the freezer and freeze until the tofu is hard/solid. Take the baking sheet out of the freezer and transfer the tofu cubes in an airtight storage bag. Seal and freeze for up to 3 months.
Reheating from the freezer:
The tofu must be thawed before it can be reheated. I recommend leaving it in the fridge overnight so it’s ready to be reheated the next day. The steps for reheating are the same as the ones listed above. Keep in mind that the texture will be different a little different, more firm, more “chicken-like”.
More Tofu Recipes
If you enjoyed making this air fryer tofu recipes and love tofu as much as I do, here are some of the most popular tofu recipes on the blog:
- Crispy honey sriracha tofu
- Southwestern style baked tofu steaks
- Stir fried bean sprout with tofu and garlic chives
- General tso tofu
- London broil marinated tofu
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Did you like this air fryer teriyaki tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Air Fryer Teriyaki Tofu
Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious!
- Prep Time: 5 minutes + 25 minutes passive time
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Tofu
- Method: Air fryer
- Cuisine: Japanese
- Diet: Vegan
- 1 block extra firm tofu
- 3 ½ tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 small garlic clove, grated (optional)
- 1 tablespoon cornstarch
- 1 scallion, finely chopped
- 1 tablespoon soy sauce, to drizzle (optional)
Tools needed: air fryer
- Drain and wrap tofu in a paper towel. Leave for 10 minutes.
- Remove the paper towel and slice the tofu into bite size cubes, about 1 to 1 ½ inch squares.
- In a bowl, mix the mirin, soy sauce, sugar, and garlic. Keep stirring until the sugar has dissolved.
- Gently transfer the tofu cubes to a storage bag and add the teriyaki sauce. Seal the bag and gently move the marinade and tofu around, until all the cubes are coated evenly.
- Marinate for 25 minutes.
- Take the tofu out of the bag and gently place the cubes in a bowl. Sprinkle or sift the cornstarch over the tofu and gently toss with your fingers until combined. I prefer sifting because it spreads the cornstarch around more evenly.
- Spray the air fryer with a little cooking spray and add the tofu cubes to the air fryer, leaving a little space between each piece.
- Set the air fryer to 400ºF and air fry for 9 to 11 minutes. Open the air fryer and gently shake the tofu in the basket a few times so they don’t stick to the bottom, every 2 minutes or so. The tofu is ready when it’s golden brown.
- Serve the tofu on a plate topped with chopped scallion and a drizzle of soy sauce.
Fridge: Transfer the tofu to an airtight storage container and refrigerate for up to 3 days.
Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Freeze until the tofu is hard/solid. Transfer the tofu cubes in an airtight storage bag and freeze for up to 3 months.
- Serving Size: 2
- Calories: 364
- Sugar: 10.8g
- Sodium: 435.4mg
- Fat: 10.7g
- Saturated Fat: 1.4g
- Unsaturated Fat: 6.3g
- Trans Fat: 0g
- Carbohydrates: 42.1g
- Fiber: 4.1g
- Protein: 25.2g
- Cholesterol: 0mg
Keywords: baked tofu, main, topping