I’m sharing my Chinese Salt and Pepper Tofu made in the air fryer without cornstarch, a quick, healthy appetizer finished with a simple salt pepper seasoning that might make you rethink tofu.

Jump to Recipe

I love a snack that actually delivers crunch without frying in a pan. My Air Fryer Salt And Pepper Tofu is a little rebellious, crispy outside yet surprisingly light inside, and it reminds me of Chinese Salt And Pepper Tofu from late night takeout runs.

Made with extra firm tofu and a whisper of sesame oil, the flavor hits salty peppery notes that keep you going back. It’s the Quick Tofu fix I reach for when I want something fast.

Not trying to be fancy, just honestly delicious and a tiny bit addictive

Ingredients

Print Recipe (No Advertisments)

Tofu: rich in plant protein low carb gives chewy texture and soaks flavors well.
Potato starch: pure carbs makes tofu super crispy gluten free but low fiber.
Light soy sauce: salty umami adds depth and color watch the sodium.
Sesame oil: fragrant fatty little goes a long way for nutty flavor.
Garlic: sharp aroma tiny calories adds punch and some antioxidant benefits.
Green onions: fresh crisp mild onion flavor and a pop of color.
Red chili: spicy kick contains capsaicin brightens flavor and warms you up.
Rice vinegar: bright acidic tang that cuts saltiness and lifts flavors.

Ingredient Quantities

14 oz (400 g) extra firm tofu, pressed

1 tbsp light soy sauce

1 tsp sesame oil

3 tbsp potato starch or rice flour

1 tbsp vegetable oil plus a little extra for spraying

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/4 tsp white pepper optional

2 cloves garlic minced

2 green onions thinly sliced

1 small red chili thinly sliced or 1/2 tsp chili flakes optional

1 tsp rice vinegar or lime juice optional

How to Make this

Print Recipe (No Advertisments)

1. Press the 14 oz (400 g) extra firm tofu for at least 15 minutes to remove as much water as you can, then cut into 1 inch cubes — dont skip this, it makes all the difference.

2. Put the tofu in a bowl and toss with 1 tbsp light soy sauce and 1 tsp sesame oil, let sit 5 to 10 minutes so it soaks in.

3. Add 3 tbsp potato starch or rice flour and 1 tbsp vegetable oil to the bowl, toss gently until each cube is lightly coated; shake off excess starch so it wont clump.

4. Sprinkle in 1/2 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp white pepper if using, toss again to distribute the seasoning.

5. Preheat your air fryer to 200 C / 400 F and lightly spray the basket with a little extra vegetable oil. Arrange tofu in a single layer, dont overcrowd — you may need to work in batches.

6. Air fry for about 12 to 18 minutes until golden and crisp, shaking or turning every 4 to 5 minutes; spray a little oil halfway through if pieces look dry to help them brown.

7. While the tofu cooks, mix 2 cloves minced garlic, 2 green onions thinly sliced, and 1 small red chili thinly sliced or 1/2 tsp chili flakes in a small bowl; add 1 tsp rice vinegar or a squeeze of lime juice if you like, and a tiny pinch of salt.

8. When the tofu is crispy, transfer hot tofu to the bowl with the garlic mixture and toss gently so the aromatics warm and stick to the tofu but dont burn the garlic.

9. Taste and adjust with a little extra sea salt or black pepper if needed, scatter extra green onions and chili on top and serve immediately for best crispness.

Equipment Needed

1. Air fryer or a hot oven with a wire rack, for crisping the tofu, dont overcrowd the basket
2. Tofu press or heavy plate plus clean kitchen towels or paper towels to press out moisture
3. Cutting board and a sharp knife for cubing the tofu
4. Large mixing bowl for tossing tofu with soy, oil and starch
5. Small bowl for the garlic, green onion and chili mix
6. Measuring spoons and a tablespoon for accurate seasoning and oil
7. Tongs or a slotted spatula to turn and transfer the tofu without breaking it
8. Oil mister or a spray bottle with vegetable oil, to lightly coat pieces while cooking

FAQ

Q: How long do I cook the tofu in the air fryer and at what temperature? A: Air fry at 400 F (200 C) for about 15 to 20 minutes, shaking or tossing the basket every 5 minutes so pieces cook evenly. You're looking for golden edges and a firm crunchy exterior.

Q: How should I press the tofu so it crisps up well? A: Wrap the block in paper towels or a clean kitchen towel, put a cutting board on top and add a heavy can or plate for 15 to 30 minutes to squeeze out moisture. The drier the tofu the better the crisp, its worth the extra minute of prep.

Q: I dont have potato starch, what can I use instead? A: Cornstarch, tapioca starch or rice flour all work. Potato starch gives the best crunch but cornstarch is a fine swap, just coat the cubes well.

Q: Can I make this gluten free or soy free? A: Yes, use tamari or coconut aminos instead of regular soy sauce for gluten free. For soy free use coconut aminos and check your starch label, most are naturally gluten free.

Q: Any tricks to make it extra crispy? A: Cut tofu into smaller cubes, pat super dry, toss evenly in starch, spray or brush a little oil on each piece, avoid crowding the basket so air can circulate, and give it a final 1 to 2 minutes if you want extra crunch.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer at 350 F for 3 to 5 minutes to regain crispness, the microwave will make it soggy. You can freeze but texture will change after thawing.

Air Fryer Salt And Pepper Tofu Recipe Substitutions and Variations

Light soy sauce: Tamari for gluten free, coconut aminos if you want lower sodium and a slightly sweeter taste, or regular soy sauce diluted with a little water if thats all you have.
Sesame oil: Use a neutral oil like avocado or canola for frying and add 1 teaspoon tahini or a sprinkle of toasted sesame seeds for the nutty note, or peanut oil if you want a bit of extra flavor.
Potato starch or rice flour: Cornstarch or tapioca starch give the same crispiness, arrowroot powder works too, or all purpose flour will do in a pinch though it wont be quite as crunchy.
Extra firm tofu: Tempeh for a nuttier, denser bite, seitan for chewier texture, or paneer if you want a milder dairy option; cut and marinate the same way and theyll crisp up fine in the air fryer.

Pro Tips

1. Freeze then thaw the tofu before pressing if you want a chewier, spongey texture that soaks up more flavor — it also crisps way better when coated. Itll take a little extra time but worth it for the crunch.

2. Coat the cubes in a zip top bag so the starch lands evenly, then tap the bag gently to shake off excess so you dont get clumps. A light oil in the bag helps the starch adhere without turning gummy.

3. Give each piece space in the air fryer, dont overcrowd or youll steam instead of crisp. Preheat the air fryer and spray a little oil halfway through cooking to promote even browning.

4. Toss the hot tofu with the garlic and scallions off heat so the garlic wont burn, add a splash of rice vinegar or lime at the end to brighten it, and if any pieces go soggy just pop them back in the hot air fryer for a few minutes to re crisp.

Air Fryer Salt And Pepper Tofu Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Chinese Salt and Pepper Tofu made in the air fryer without cornstarch, a quick, healthy appetizer finished with a simple salt pepper seasoning that might make you rethink tofu.

Servings

servings

Calories

378

kcal

Equipment: 1. Air fryer or a hot oven with a wire rack, for crisping the tofu, dont overcrowd the basket
2. Tofu press or heavy plate plus clean kitchen towels or paper towels to press out moisture
3. Cutting board and a sharp knife for cubing the tofu
4. Large mixing bowl for tossing tofu with soy, oil and starch
5. Small bowl for the garlic, green onion and chili mix
6. Measuring spoons and a tablespoon for accurate seasoning and oil
7. Tongs or a slotted spatula to turn and transfer the tofu without breaking it
8. Oil mister or a spray bottle with vegetable oil, to lightly coat pieces while cooking

Ingredients

14 oz (400 g) extra firm tofu, pressed
1 tbsp light soy sauce
1 tsp sesame oil
3 tbsp potato starch or rice flour
1 tbsp vegetable oil plus a little extra for spraying
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/4 tsp white pepper optional
2 cloves garlic minced
2 green onions thinly sliced
1 small red chili thinly sliced or 1/2 tsp chili flakes optional
1 tsp rice vinegar or lime juice optional

Directions

Press the 14 oz (400 g) extra firm tofu for at least 15 minutes to remove as much water as you can, then cut into 1 inch cubes — dont skip this, it makes all the difference.
Put the tofu in a bowl and toss with 1 tbsp light soy sauce and 1 tsp sesame oil, let sit 5 to 10 minutes so it soaks in.
Add 3 tbsp potato starch or rice flour and 1 tbsp vegetable oil to the bowl, toss gently until each cube is lightly coated; shake off excess starch so it wont clump.
Sprinkle in 1/2 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp white pepper if using, toss again to distribute the seasoning.
Preheat your air fryer to 200 C / 400 F and lightly spray the basket with a little extra vegetable oil. Arrange tofu in a single layer, dont overcrowd — you may need to work in batches.
Air fry for about 12 to 18 minutes until golden and crisp, shaking or turning every 4 to 5 minutes; spray a little oil halfway through if pieces look dry to help them brown.
While the tofu cooks, mix 2 cloves minced garlic, 2 green onions thinly sliced, and 1 small red chili thinly sliced or 1/2 tsp chili flakes in a small bowl; add 1 tsp rice vinegar or a squeeze of lime juice if you like, and a tiny pinch of salt.
When the tofu is crispy, transfer hot tofu to the bowl with the garlic mixture and toss gently so the aromatics warm and stick to the tofu but dont burn the garlic.
Taste and adjust with a little extra sea salt or black pepper if needed, scatter extra green onions and chili on top and serve immediately for best crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.