Name: Crispy Air Fryer Tofu With Panko And Asian Garlic Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 pack of Firm or Extra Firm tofu; Coating ingredients:; 2 large eggs – Beaten; 1 Cup of Japanese panko breadcrumb; 4 Tablespoons of Cornstarch; Boiling salted water:; 6 to 8 Cups of water; 1 Tablespoon of Sea salt; Asian garlic sauce:; 2 Tablespoons of Vegetable oil – Heated; 1 Tablespoon of sugar; 1 Tablespoon of Soy sauce; 2 Tablespoons of Oyster Sauce; 1 Tablespoons of Chili Oil; 6 cloves of garlic – minced; 1 sprig of green onion – chopped; Garnishing:; 1 Fresno chili pepper – Diced; A hand full of Cilantro – Chopped; 1 Teaspoon of toasted sesame

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Delve into Asian cuisine with our tantalizing dish: crispy air fryer tofu featuring a delightful panko crust and savory Asian garlic sauce. We’ll guide you to achieve the perfect balance of crunch and flavor while revealing our secret for that coveted crispy texture in Chinese restaurants. Explore our Air-fryer chicken wings and Cantonese-style pork belly recipe and expand your dinner options for more air-fryer goodness. Get ready to satisfy your cravings and explore the world of crispy delights!

Feature image of A plate of crispy air fryer tofu with panko and drizzled in Asian garlic sauce. Tofu are on a bed of shredded lettuce.

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I totally get it – I know so many people when they hear the word “Tofu,” they often cringe and turn away. That white, tasteless, big block of “Chinese Whatchamacallit” doesn’t spark excitement or your appetite. But today, I’m here to challenge those notions and invite you to give tofu another chance. Trust me, and this recipe is about to change the game.

Prepare yourself for a mind-blowing experience of this crispy, flavorful, and mouthwatering delight. Let’s break free from the “bland and boring” stereotypes and dive into a whole new world of crispy tofu deliciousness together.

Let me warn you…

Prepare to be pleasantly surprised and fall head over heels for this tofu dish!

A plate of crispy air fryer tofu with panko and drizzled in Asian garlic sauce. Tofu are on a bed of shredded lettuce.

Recipe Snapshot

EASE: Easier to make and ready in 30 minutes.
PROS: It’s delicious, crispy, and healthier than deep-fried tofu.
CONS: Your family will start fighting for this dish.
WOULD I MAKE THIS AGAIN? Absolute best weeknight entrée.

What is Tofu, and where does it originate?

A block of firm tofu sitting on top of a cutting board.

Tofu is a protein-rich food made from soybeans. Its origins can be traced back to ancient China, believed to have been discovered over 2,000 years ago during the Han Dynasty. Making tofu involves coagulating soy milk, which is obtained by grinding and boiling soaked soybeans. The coagulated soy milk is pressed into blocks, forming soft, firm, or extra-firm tofu textures.

Does tofu taste like cheese?

A photo comparison of Tofu and Feta cheese.

Let’s debunk a popular misconception:

Despite its resemblance to feta cheese, tofu has no connection to cheese. People often label it “Chinese cheese.” Unlike cheese, which boasts distinct flavors and a pungent aroma, tofu has a mild and subtle flavor profile, with a slight nuttiness and creaminess. While certain types of tofu may visually resemble feta cheese, their taste profiles diverge significantly. So, if you’re anticipating a cheese-like experience, prepare to be pleasantly surprised by the distinct and delightful tofu flavors. Give it a try with an open mind, and you’ll discover the distinct and delightful flavors of tofu.

What are the popular cooking methods used with tofu?

In today’s culinary world, tofu has gained global recognition for its nutritional benefits and incredible versatility in plant-based cooking. You might have heard that in the West, tofu is often seen as bland and needing extra flavor. But let me tell you, in traditional Asian cooking, tofu takes center stage!

4 differents photos showcasing different cooking methods used with tofu. We have braised, dessert, soup, and stir-fried methods.

Its mild taste allows it to soak up the flavors of sauces, marinades, and spices, making it a beloved ingredient in classic and modern Asian recipes. You’ll find tofu being stir-fried, deep-fried, grilled, braised, and even used in desserts! Trust me, in Asian culinary traditions; tofu is celebrated for its talent in absorbing flavors and adapting to different cooking methods. It’s truly a star ingredient in its own right!

Why you’ll love this air-fried tofu recipe?

Close up photo of a plate of air fried tofu.

Through the art of air frying and a luscious panko coating, this cooking technique takes traditional, bland tofu to astonishing new heights. Whether you are an Herbivores or a Carnivores, You won’t be able to resist this heavenly crunchy goodness. Let me paint the picture for you: the tantalizing umami kick of the Asian garlic sauce offers a subtle hint of savory and spiciness that will keep you coming back for more. Not only does this recipe provide a fantastic plant-based protein option, but it also presents a healthier alternative by avoiding deep frying. It’s ideal for nourishing, wholesome, and satisfying meals.

Which type of tofu is best for Air-frying and Deep frying?

Navigating the tofu section at the supermarket can be overwhelming with the array of options available. Don’t worry; I’ve got you covered! Let’s explore the three main types of tofu and find the perfect one for your frying needs.

Silken or Soft Tofu:

Soft and delicate texture
Smooth and creamy consistency
Perfect for blending, pureeing, soups, or tofu-based spreads

A plate of Chinese stir-fried Mapo tofu.

Medium-Firm Tofu:

Moderately firm texture
Offers a balance between firm and soft tofu
Suitable for various cooking methods, including stir-frying, sautéing, or braising.

Firm or Extra Firm Tofu:

Dense and compact texture
It holds its shape well during cooking
Ideal for grilling, air-frying, deep frying, or use in dishes that require a sturdy texture.

There you have it!

Are you feeling less confused now? Regarding air-frying tofu, I recommend opting for Firm instead of Extra Firm. While testing this recipe, I found that Firm tofu works best. Its dense and sturdy structure was easy to handle and manipulate when cooking, while its consistency was silkier than extra firm tofu. Of course, feel free to experiment and find a suitable one that fits your preference.

What is the difference between regular and Panko breadcrumbs?

Let’s talk about breadcrumbs! When it comes to adding that perfect crispy coating to this tofu dish, the type of breadcrumbs you choose can make all the difference.

Japanese Panko breadcrumbs:

Originate from Japan
Made from crustless white bread processed into coarse flakes
Create a light, airy texture
Larger surface area for superior crunch
Stay crispy even after frying or baking
Ideal for dishes requiring a crispy coating

Regular breadcrumbs:

Made from dried and ground bread, including the crust
Finer texture compared to Panko
Available in plain, seasoned, or whole wheat variations
Versatile for use as a binding agent or filler
Commonly used in meatballs, meatloaf, as a casserole topping, or pen-seared Chicken Pasta.

Did you know?

Panko breadcrumbs provide a lighter, crunchier texture that stays crispy, while regular breadcrumbs offer versatility for binding and filling purposes. Therefore, with this particular recipe, I highly recommend you use Panko as your tofu coating.

How to make tofu as crispy as the ones at Chinese restaurants?

The secret to achieving Chinese restaurant-level crispiness in tofu is simple and effective. All you need to do is boil tofu in salted water for a few minutes before frying. The salted water not only helps add flavor and season the tofu. This process also helps firm the texture so it will not be as delicate to handle. Also, the salted water helps draw out excess moisture in the tofu. This little secret trick ensures your tofu turns out irresistibly crispy and delicious.

Picture on how Chinese restaurants make their tofu so crispy everytime.

Ingredients that you’ll need:

Main ingredients overview

Main ingredient list of Crispy air fryer tofu with panko and Asian garlic sauce recipe

Are there too many ingredients?

No problem, let me break them down for you!

Tofu breading ingredients:

Breading ingredient list of Crispy air fryer tofu with panko and Asian garlic sauce recipe

Firm or Extra Firm Tofu: Star of the dish. It provides the base with its hearty texture and protein-rich goodness.
Eggs: Used as a binding agent to help the panko breadcrumbs adhere to the tofu, creating a crispy coating.
Cornstarch: Coats the tofu, adding an extra layer of crispiness and helping to absorb flavors during cooking.
Japanese Panko Breadcrumbs: Delivers a light and airy texture, resulting in a crunchy golden crust.

Asian garlic sauce ingredients:

Sauce ingredient list of Crispy air fryer tofu with panko and Asian garlic sauce recipe

Vegetable Oil: Essential for heating and drizzling onto other ingredients, allowing them to cook and creating the flavorful Asian garlic sauce.
Sugar: Balances out the savory flavors and adds a hint of sweetness to the Asian garlic sauce.
Soy sauce: Infuses the sauce with a savory umami taste, enhancing the overall flavor profile.
Oyster Sauce: Contributes depth and richness to the sauce, complementing the other ingredients.
Minced garlic: Adds a robust garlic flavor and is a staple in this Asian sauce.
Green Onion: Offers freshness and a subtle onion flavor to the sauce.
Chinese Chili Oil: This is optional; I used my homemade Chili Oil in this recipe to add a spice kick to the sauce.
Fresno Chili Pepper: Add vibrant color and mild heat with a touch of complexity to the sauce. I also used this pepper in my Asian Cucumber Salad recipe.

Don’t know how to use these Asian sauces & condiments?

Check Out My Chinese Pantry Essential Guide To Learn More

Show me the guide

Garnishes and plating ingredients:

Garnishing ingredient list of Crispy air fryer tofu with panko and Asian garlic sauce recipe

Fresh cilantro: Provides a fresh and vibrant element, adding a herbaceous flavor.
Toasted Sesame: Adds a nutty aroma and a delicate crunch.
Shredded Lettuce: Acts as a protective barrier, absorbing excess moisture and oil, ensuring the crispy texture of the fried tofu is preserved while also adding visual appeal to the dish’s presentation.

Recipe Substitutions and Variations

Explore different proteins: Don’t stop at tofu! This versatile recipe works for pork chops and chicken too. Get creative and explore new flavors at home.
Crank up the heat: Regarding spiciness, I opt for Fresno peppers in this recipe to keep it mild for my family. But if you crave more heat, go for Jalapeno or Thai chili peppers to add a fiery kick.
Get creative with leftovers: If you have any leftovers, repurpose them in salads, Veggie wraps, or make a crispy tofu taco for a delicious and convenient meal the next day.
Experiment with different starches for coating: If you’re out of cornstarch, don’t worry! Tapioca or potato starch work great as substitutes and are the secret to achieving crispy perfection. I picked up a valuable tip from a friend who suggested avoiding using all-purpose flour for frying tofu. It tends to become soggy quickly and cannot maintain its crispiness for an extended period. Stick to cornstarch, tapioca, or potato starch for the best results.

How to make this air-fryer tofu dish?

Step One: Prepare the tofu:

Remove the tofu from the packaging and gently rinse it with clean water. Then, slice it into 12 equally-sized pieces for even cooking.

cut the tofu evenly into 12 to 14 pieces. About half and inch thick.

Step Two: Boil the tofu in salted water:

Bring 6 to 8 cups of water to a boil in a small pot and add a tablespoon of sea salt. Carefully place the sliced tofu into the boiling water, cover the pot, and let it boil for 3 to 5 minutes.

Step Three: Dry the tofu thoroughly:

Use a strainer to transfer your boiled tofu to a baking pan lined with paper towels to cool for 15 minutes. Gently press down with additional paper towels to remove excess moisture.

Prepare 6 to 8 cups of water in a small pot and add in a tablespoon of sea salt to prepare the salted water.

After cooking the tofu for 5 minutes, use a ladle to scoop out cooked tofu and place them on a cooking tray that lined with paper towels.

Use some clean paper towels to pat dry cooked tofu as much as possible.

Step Four: Coat the tofu:

Set up the coating station, put 1 cup of panko breadcrumbs, beaten eggs, and cornstarch on three separate plates. Take one piece of tofu at a time, coat it with cornstarch, dip it in the eggs, and then coat it evenly with breadcrumbs. Repeat for the remaining tofu pieces.

Set up breading station. A plate of beaten eggs, cornstarch, and panko.

Step Five: Air-fry tofu:

Spray a light layer of cooking spray on the surface of the coated tofu and the air fryer basket. Place all the tofu in the basket. If you cannot fit all the tofu all at once, then make them in batches and never overcrowd them. Assure air can circulate. Set the Air fryer at 400F/ 200C. Cook them for 15 minutes. Then, open the basket and use a thong or a pair of chopsticks to flip each piece over. Then, air fry them for an additional 5 minutes or until golden.

A tray of coated tofu ready to be air fried.

After placing tofu inside the air frying basket. Spray a thin coat of cooking spray to prevent it from sticking.

Step Six: Make the Asian garlic sauce:

Combine sugar, soy sauce, oyster sauce, minced garlic, chopped green onion, and Fresno chili pepper in a mixing bowl. Stir the mixture well and set it aside. Heat 2 tablespoons of vegetable oil in a small saucepan. Once the oil is hot, carefully pour it into the sauce mixture, allowing the hot oil to cook the ingredients.

Adding all the sauce ingredients in a big bowl.

Use a spatula to mix all the sauce ingredients together.

Add in heated vegetable oil into sauce ingredients.

Mix the sauce and make sure all ingredients are incorporated.

Step Seven: Finish and assemble the dish:

After frying the tofu, transfer it to a wire rack and let it rest and cool for 2 to 3 minutes. This resting period allows the outer layer to become crispy and firm. Once the tofu has rested, place it in a large mixing bowl and generously drizzle the Asian garlic sauce over the fried tofu, ensuring each piece is coated with the flavorful sauce.

Tofu done cooking in the air fryer after 20 minutes.

Use a tongs to transfer cooked tofu to wire rack.

Letting air fried tofu to rest on wire rack for a few minutes to allow the outer layer to become crispy and firm up.

Transfer Tofu from wire rack to a mixing bowl.

add in Asian garlic sauce into mixing bowl with tofu.

Mix Asian garlic sauce with tofu and make sure they are all coated well.

Step Eight: Plate and Serve:

Serve the tofu on a bed of shredded lettuce for added freshness. This dish pairs wonderfully with white rice or can be served as a delectable appetizer.

A plate of air fried tofu on a bed of shredding lettuce and white plate. A bowl of steamed rice, spoon, and a pair of chopsticks are next to the plate of air fried tofu.

Nine essential tips and tricks for this recipe:

Use the suitable types of tofu: Choose Firm or Extra Firm tofu for this recipe as they have a sturdy texture that withstands cooking. Avoid using soft silken, or medium-firm tofu as they are more delicate and prone to falling apart.
Remove excess moisture: Always pre-boil your tofu in salted water and press the tofu between paper towels to remove as much moisture as possible. This step helps achieve a crispier texture.
Cut into evenly-sized cubes: This ensures that each piece cooks consistently and achieves a deliciously crispy texture.
Use cornstarch, not flour: Lightly coat the tofu in cornstarch, potato, or tapioca starch before air frying. This helps create a crispy outer layer better than flour can.
Cook in batches if needed: Avoid overcrowding the air fryer basket, ensuring the tofu pieces have enough space to cook evenly and crisp up. Allows the proper airflow during the cooking process.
Flip halfway through: Flip the tofu pieces halfway through the cooking process to ensure both sides are evenly crisped.
Prevent from sticking: Never forget to spray a thin layer of cooking oil on your tofu and the surface of the air fryer basket. This helps prevent it from sticking to the basket and obtains the signature crispy texture.
Place a bed of shredded lettuce when plating: A bed of shredded lettuce act as a barrier, preventing the air-fried tofu from getting soggy on the plate. The layer of lettuce absorbs excess moisture from condensation and oil, helping to maintain the desired crispiness of the tofu.
Serve immediately: Enjoy the tofu while it’s hot and crispy for the best taste and texture.

Storage Tips

Freeze for later: I do not recommend you freeze tofu. Just make enough servings as needed.
Reheating your leftovers: Avoid microwaving fried tofu, as it will harden. Instead, use the air fryer or toaster oven to reheat them at 375F for a few minutes until they warm up and regain their crispiness.

For even more delicious recipes, you may like these:

Homemade Chinese BBQ Pork Fried Rice

Air Fryer Chicken wings that are garnished with lime wedges, Fresno pepper, and cilantro.

Air-fryer chicken wings with Vietnamese-style sauce

Closed up photos of a plate of Cantonese style Air fryer pork belly served with steamed rice.

Crispy Air-fryer Cantonese-style Pork Belly

FAQs About Air Fryer Tofu Recipe:

It is safe to eat tofu raw, but it is often cooked before consumption to enhance its flavor, texture, and digestibility.

While I can’t pinpoint the exact issue without observing your cooking process, there are a few common reasons for soggy air fryer tofu. Firstly, overcrowding the air fryer can restrict proper air circulation, resulting in moisture buildup. Additionally, if the tofu retains too much water, it can affect its crispiness. To address this, boiling the tofu in salted water helps remove excess moisture. Lastly, ensure the tofu is evenly coated with an appropriate amount of cornstarch and panko, and use a light oil spray to enhance crispiness. By taking these steps, you can improve the texture of your air fryer tofu.

You can use two methods to achieve crispy tofu: deep frying or searing it on a skillet with oil. For deep frying, ensure the oil is heated to around 375°F/190°C. Alternatively, you can sear the tofu in a skillet with oil, which provides a delicious crispy exterior. Both methods offer different cooking techniques to achieve the desired texture for your tofu.

In Conclusion:

Now, you have learned and discovered the secrets to achieving that perfect crunch and tantalizing flavor of air-fried tofu. If you are skeptical about tofu, I hope you will be open to exploring this crispy air fryer tofu with panko and Asian garlic sauce recipe. This recipe will surely win you over and make you fall in love with tofu that you would never think of before. With the right ingredients, techniques, and knowledge, you can create restaurant-quality crispy tofu in your kitchen that’s better than takeout.

A pair of chopsticks are picking up a piece of air fried tofu and place it on top of a bowl of white rice.

I hope you enjoy this Air-fryer Tofu recipe

Bon Appétit!

Did you make this recipe?

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