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air fryer tofu

Air Fryer Tofu with Teriyaki Sauce

  • Author: Caroline Phelps
  • 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

Description

Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious!


Ingredients

Scale
  • 1 block extra firm tofu
  • 3 1/2 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


Instructions

  1. Drain and wrap tofu in a paper towel. Leave for 10 minutes. 
  2. Remove the paper towel and slice the tofu into bite size cubes, about 1 to 1 ½ inch squares.
  3. In a bowl, mix the mirin, soy sauce, sugar, and garlic. Keep stirring until the sugar has dissolved.
  4. 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. 
  5. Marinate for 25 minutes.
  6. 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.
  7. 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. 
  8. 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.
  9. Serve the tofu on a plate topped with chopped scallion and a drizzle of soy sauce.

Notes

Leftovers

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.


Nutrition

  • 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

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