By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Crispy, golden Korean-style air fryer tofu that's ready in minutes. A simple, gluten-free vegetarian dish packed with bold flavor — perfect as a side or starter for any occasion.
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I admit that I haven’t had much tofu in my life. Last year, I shared my Easy Weeknight Tofu Noodle Stir Fry recipe, which was absolutely delicious and a great switch-up to dinner!
A year later I’m back with more tofu goodness - and trust me, the wait will be worth it!
As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, seeking inspiration from your favorite meals from eating out can inspire you to try new creations! These fantastic Korean tofu cubes remind me a lot of one of my most frequent cravings, Korean Fried Chicken. I’ve been making Korean chicken thighs a lot at home by basing it off my air fryer Korean wings recipe, so when it came time to share a vegetarian protein option, I knew making Korean tofu was going to be the best choice. You’ll get super crisp tofu thanks to the help of the air fryer without the extra grease!
If tofu is a pesky protein for you and you’re new to Korean cooking, then I definitely encourage you to make this air fried Korean tofu as part of your cooking journey! Get started on your cooking journey for free today by signing up to my email newsletter, plus you’ll get all of my latest recipes sent right to your inbox
To follow along with all the mistakes you can be making with your tofu in the air fryer and how to troubleshoot, be sure to watch the video! It would also mean a lot to me if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button to be notified when all my latest video recipes go live! Let's get air frying!
To make this Air Fryer Korean Tofu recipe, I’m using the Cosori Air Fryer 6 Quart 9-in-1 air fryer. A few years ago, I owned the Ninja Dual Basket 6-in-1 air fryer. However, not too long after I purchased that air fryer, one of the baskets stopped working. The whole reason I bought this air fryer was to be able to air fry two different foods at once, so having one useless basket defeated the purpose for me. I didn’t keep it because the functional basket was just too small to hold very much, so I tossed it. For more information on what happened to my Ninja air fryer, check out this video.
The upside of this story is that when I finally was ready to buy an air fryer again (it took nearly 3 years!), the Cosori air fryer really met my needs, and after nearly a year, it’s still going strong. This model has quite a large basket, being able to hold a decent volume of food. I also love how this air fryer is much quieter. To get a full review of this air fryer, check outthis video where I do an in-depth review of my overall impressions and review the different settings this air fryer has to offer!
You can find the FULL PRINTABLE RECIPE CARD with all ingredients and their quantities listed by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also save the recipe for later and scale the recipe based on how much tofu you’re looking to make. By default, we’re working with a pound of tofu, which will be enough for about 4 bowls if you’re using these for rice bowls, as I’ll discuss later on in this post!
In a pan, combine all of the sauce ingredients. Mix well and bring to a simmer. Once slightly thickened, remove from heat and set aside.
Remove the tofu from the package and pat it dry with a paper towel to remove the moisture.
If time permits, add a large object to press the tofu down.
Then, cut into cubes and pat dry again.
In a large bowl, add the tofu, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice vinegar.
Mix well to coat the tofu cubes evenly.
Preheat the air fryer to 400°F.
Place the tofu cubes in the basket in a single layer. Spray with a coat of olive oil and shake well.
Set the cook time to 15 minutes on the “Air Fry” setting.
Halfway through the cooking time, flip the tofu cubes and spray with a bit extra oil. Continue cooking until the tofu is crispy and golden brown.
Transfer the cooked tofu to a large bowl. Pour the sauce over the tofu and toss until evenly coated.
Serve hot on their own or over a bed of rice with veggies and garnish with sesame seeds and green onions!
Enjoy!
Excess moisture: With all of my air fryer recipes, I always say that moisture is the enemy! As you’ll notice, tofu is packaged in a ton of liquid. If you don’t take the time to pat the tofu dry, the tofu won’t be able to get crispy since there will be water in it. Really remove as much water as possible by patting it dry when it’s whole and when you’ve cut it into cubes. For even better results, press the tofu block with a heavy object to squeeze out even more moisture.
Not seasoning the tofu properly: If you just throw on seasoning and expect it to get coated perfectly with a light toss, unfortunately you’re mistaken! You really need to massage that tofu well to get the flavor to cover every single tofu cube perfectly.
Overcrowding the air fryer basket: If you don’t space out the tofu cubes in the air fryer basket, you won’t allow space for the circulation to get the tofu crisp and golden brown.
Not adding oil: Don’t be scared of oil! A light spray can really make the difference. The oil helps protect the coating of the tofu, so that it won’t over-cook in the air fryer. It will also help to get the golden brown color on the outside.
Cooking at too low of a temperature: If you cook the tofu at too low of a temperature, you’ll be steaming the tofu instead of “air frying.” The tofu will still be a bit wet or soggy if you cook at too low of a heat for not long enough. On the other hand, if you cook at too low of a temperature for too long, then the tofu may completely dry out. Blasting the heat will get you the perfect crust on the outside, and the coating and oil on top will protect the tofu from burning.
Don’t skip the cornstarch: Cornstarch helps to create a light and crispy coating over the tofu without deep frying.
Wear gloves: No need to worry about getting your hands dirty! Wear the gloves and really massage the seasoning on the tofu well so every piece is evenly and well coated.
Want even more flavor? Marinate the tofu in the seasoning for 30 minutes or overnight.
Preheat the air fryer for best results: This ensure consistent cook times, and it will help your tofu because the air fryer will be at the correct temperature immediately to begin the crisping process.
Flip halfway through cooking: Guarantees that the crust is all over the tofu cubes.
Let the gochujang sauce cool slightly before tossing: It will cling onto the crispy tofu cubes better.
Add the sauce immediately before serving: This will prevent the tofu cubes from getting soggy.
I wouldn’t suggest you don’t make this in advance, simply because the tofu will become all soggy. This air fried Korean tofu really is best served fresh to get that crisp and deliciousness! Otherwise, why even bother?
What you can do is prep the sauce and marinate the tofu in advance. Keep the sauce and the marinated tofu in an airtight container in the fridge. The sauce will last for about a week, and you can keep the tofu for about 2 days. I’d recommend you keep opened tofu without marinade in a container, submerged in water. Then, you can keep it for 5 days.
You can enjoy these Air Fryer Korean Tofu bites on their own as a snack or as part of a rice bowl, as I show here! I paired it with sushi rice and green beans (broccoli also works great!).
Then, I garnished with green onions, sesame seeds, and rice seasoning. Yum!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, golden Korean-style air fryer tofu that's ready in minutes. A simple, gluten-free vegetarian dish packed with bold flavor — perfect as a side or starter for any occasion.
Air fryer
5.0 · 2 ratings
10 min
Prep
15 min
Cook
5 min
Rest
30 min
Total
4
bowls
easy
Level
Tap any quantity to scale
Make the sauce: In a pan, combine all of the sauce ingredients. Mix well and bring to a simmer. Once slightly thickened, remove from the heat and set aside.
Make the sauce: In a pan, combine all of the sauce ingredients. Mix well and bring to a simmer. Once slightly thickened, remove from the heat and set aside.
Prep the tofu: Remove the tofu from the package and pat it dry with a paper towel to remove the moisture. If time permits, add a large object to press the tofu down. Then, cut into cubes and pat dry again. In a large bowl, add the tofu, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice wine vinegar.
Prep the tofu: Remove the tofu from the package and pat it dry with a paper towel to remove the moisture. If time permits, add a large object to press the tofu down. Then, cut into cubes and pat dry again. In a large bowl, add the tofu, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice wine vinegar.
Air fry: Preheat the air fryer to 400°F. Place the tofu cubes in the basket in a single layer. Spray with a coat of olive oil and shake well. Set the cook time to 15 minutes on the “Air Fry” setting. Halfway through the cooking time, flip the tofu cubes and spray with a bit of extra oil. Continue cooking until the tofu is crispy and golden brown.
Air fry: Preheat the air fryer to 400°F (204°C). Place the tofu cubes in the basket in a single layer. Spray with a coat of olive oil and shake well. Set the cook time to 15 minutes on the “Air Fry” setting. Halfway through the cooking time, flip the tofu cubes and spray with a bit of extra oil. Continue cooking until the tofu is crispy and golden brown.
Add sauce and serve: Transfer the cooked tofu to a large bowl. Pour the sauce over the tofu and toss until evenly coated. Serve hot on their own or over a bed of rice with veggies and garnish with sesame seeds and green onions! Enjoy!
Add sauce and serve: Transfer the cooked tofu to a large bowl. Pour the sauce over the tofu and toss until evenly coated. Serve hot on their own or over a bed of rice with veggies and garnish with sesame seeds and green onions! Enjoy!
283
Calories
22g
Protein
25g
Carbs
13g
Fat
4g
Fiber
13g
Sugar
1002mg
Sodium
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2 comments
I've been trying various methods to brown tofu cubes; this is the first one that worked well. (I still have a little tweaking to do, as I have a tabletop oven with an air fryer setting and basket, not a dedicated air fryer.) I love the sauce!
That’s so good to hear! I tend to always make extra sauce and have it in the freezer (without the garlic) so when I crave it I take out just what I need. Appreciate the rating, share with your friends and fam!!
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