Crispy Tofu with Peanut

My air fryer sat on the counter for weeks before I finally figured out what to do with it, until a friend mentioned crispy tofu and suddenly everything clicked. That first batch came out golden and crackling, nothing like the sad, soggy attempts I'd made in a regular oven, and the kitchen filled with this incredible savory aroma that made me understand why people get so excited about this appliance. The peanut sauce came together while the tofu cooked, and by the time everything hit the plate, I'd discovered something that felt both effortless and genuinely impressive.

I made this for a roommate who'd been skeptical about plant-based proteins, and watching their expression shift from doubt to genuine surprise when they bit into the first cube was worth every minute of prep. They asked for the recipe before finishing their plate, which felt like a small victory in the ongoing mission to show people that tofu doesn't have to be boring.

Ingredients

• Extra-firm tofu (400 g): This is non-negotiable—soft or silken tofu will turn to mush, so press it seriously and don't skip that step.
• Soy sauce or tamari (1 tbsp for tofu): It seasons the tofu from the inside out, adding umami depth before the air fryer even starts working its magic.
• Olive or sesame oil (1 tbsp): Sesame oil brings nutty richness, but use it cautiously since its flavor is bold and unforgiving if you overdo it.
• Cornstarch (2 tbsp): This creates that coveted crispy exterior without any actual frying, and it's the secret most people miss.
• Garlic powder and smoked paprika (1/2 tsp each): These seasonings add warmth and depth; the smoked paprika especially gives it a slightly complex, less one-dimensional flavor.
• Natural peanut butter (4 tbsp): Check your jar—separated oil on top means it's pure and hasn't been adulterated with added oils or stabilizers.
• Maple syrup or honey (1 tbsp): This balances the salty and savory notes, so don't skip it thinking you can taste-adjust later.
• Rice vinegar or lime juice (1 tbsp): Acid is what makes the sauce sing, cutting through the richness and waking up your palate.
• Fresh ginger and garlic (1 tsp ginger, 1 small clove): Freshness matters here—minced jarred garlic will taste stale by comparison, and dried ginger loses that bright, punchy quality.

Instructions

Press your tofu like you mean it:

Wrap it tightly in a clean kitchen towel and set a cast iron skillet, heavy cookbook, or canned goods on top for 10 to 15 minutes. This removes the moisture that would otherwise prevent crispiness and lets the seasoning penetrate better.

Cut into even cubes:

Aim for roughly 2 cm pieces so they cook uniformly, with some edges exposed to turn golden and crispy while the centers stay creamy.

Coat with confidence:

Toss the pressed tofu with soy sauce and oil first, then sprinkle the cornstarch, garlic powder, paprika, and pepper directly over it while tossing constantly. The goal is even, light coverage—clumpy spots will burn and bare spots won't crisp.

Heat your air fryer:

Two minutes at 200°C (400°F) might seem unnecessary, but a properly preheated basket makes the difference between mediocre and restaurant-quality results.

Arrange and cook:

Lay the tofu in a single layer without crowding—if pieces touch, they'll steam instead of fry. Shake the basket halfway through the 12 to 15 minute cook time to ensure all sides get golden and blistered.

Build the sauce:

While the tofu cooks, whisk peanut butter, soy sauce, maple syrup, vinegar, ginger, garlic, and chili flakes in a bowl, then add warm water one tablespoon at a time until you reach a drizzle-able consistency. Taste as you go because the intensity of peanut butter varies by brand.

Finish and serve:

Plate the hot, crispy tofu immediately and drizzle generously with the peanut sauce. Scatter peanuts, scallions, cilantro, and lime wedges on top just before eating so the garnish stays fresh and textured.

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There's something almost meditative about the moment when you pull the basket from the air fryer and that smell hits you—salty, savory, slightly charred—and you know the next few bites are going to be exactly what you hoped for. Sharing a plate of these with someone and watching them realize that plant-based eating doesn't mean sacrificing crunch or flavor feels like a small kind of magic.

The Secret to Perfect Crispiness

Cornstarch is doing the heavy lifting here in ways that most people don't fully appreciate until they compare it to batches made without it. The moisture in tofu is its enemy when you're chasing crispiness, so cornstarch absorbs residual moisture while forming a light, crispy shell that shatters satisfyingly between your teeth. I learned this the hard way after trying flour, which turned gluey, and realized that starch types actually matter in the kitchen.

Peanut Sauce Variations That Work

I've played with this sauce more times than I'd like to admit, and I've found that the formula is more flexible than it first appears. You can swap peanut butter for almond or tahini if you need to, adjust the sweetness to your preference by adding more or less maple syrup, and dial the heat up or down depending on who you're cooking for. The key is understanding that each component serves a purpose—the acid brightens, the sweetness balances, the umami deepens—so swapping one thing out means you might need to adjust something else.

Beyond Just Tofu

Once you nail this technique, the sauce and coating work on almost any vegetable you want to throw in there. I've done it with cauliflower florets, mushroom pieces, and even thick-cut tempeh slices, and everything comes out with that same satisfying crunch. It's the kind of recipe that teaches you something about cooking technique rather than just this one dish, which is maybe the best kind of recipe to have in your rotation.

• Serve alongside jasmine rice or with stir-fried vegetables to turn it into a complete meal.
• Leftovers keep for three days in an airtight container, though reheating in the air fryer for a few minutes restores the crispiness better than the microwave ever will.
• Make extra sauce because it's genuinely good enough to keep in the fridge for dipping vegetables or drizzling over grain bowls later in the week.

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This recipe became my go-to when I needed something quick but didn't want to feel like I was eating a weeknight shortcut meal. It's genuinely delicious enough to serve to guests who don't eat the way you do, which is maybe the highest compliment a recipe can receive.

Recipe FAQs

→ How do I achieve extra crispy tofu?

Press the tofu well to remove moisture, coat evenly with cornstarch and spices, and air fry at high heat, shaking midway for even crispness.

→ Can I substitute peanut butter in the sauce?

Yes, almond butter or cashew butter work well as creamy alternatives, keeping the sauce rich and nutty.

→ Is it necessary to marinate the tofu before cooking?

Marinating for up to an hour enhances flavor but is optional; the soy and spices coating pack enough taste for a quick preparation.

→ What are good serving suggestions with this dish?

Pair with steamed rice, sautéed vegetables, or fresh greens to create a balanced and satisfying meal.

→ How can I adjust the heat level in the peanut sauce?

Control spice by adding or omitting chili flakes according to your preferred heat tolerance.