Step by step

Method

5 steps

1. 1

   Press 14–16 oz firm or extra-firm tofu between towels under a weight for 20–30 minutes; discard the liquid. Cut into ¾–1-inch cubes or triangles — wet tofu steams instead of crisping.

2. 2

   Whisk 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon grated fresh ginger (or ½ teaspoon ground), 1–2 minced garlic cloves, and 1 teaspoon sesame or neutral oil. Toss the tofu in the marinade 15 minutes (or up to overnight in the fridge).

3. 3

   Drain off excess marinade. If you want extra crunch, toss the cubes with 1–2 tablespoons cornstarch until lightly coated.

4. 4

   Preheat the air fryer to 390°F. Arrange the tofu in a single layer with a little space between pieces. Air fry 12–16 minutes, shaking every 4–5 minutes, until the edges are deep golden and crisp.

5. 5

   Serve hot over rice or greens with green onion and sesame seeds if you've got them. You want crispy-edged savory tofu — not pale soft cubes or bitter burnt cornstarch corners.