I perfected my Chinese Salt And Pepper Tofu in the air fryer with no cornstarch, achieving an impossibly crisp exterior and bold seasoning that will leave you curious to read on.

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I fell into a Salt And Pepper Tofu Air Fryer obsession recently, and honestly it caught me off guard. Crispy edges, pillowy center, all without cornstarch, just a splash of soy sauce or tamari and a light dusting of tapioca starch or potato starch for the crackle.

It tastes like Salt And Pepper Fried Tofu from the good places but cleaner, and it’s the kind of thing I stash under Air Fried Tofu Recipes when I wanna impress without trying too hard. There’s a tiny seasoning twist that stops you mid bite, makes you wonder what else you could do with it.

Ingredients

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Firm tofu gives protein and a meaty texture, soaks up flavors well.
Tapioca starch crisps tofu edges, gluten free, adds light crunchy coating.
Soy sauce brings umami, saltiness and a savory deep brown color.
Black pepper gives sharp heat and aroma, keeps it simple and punchy.
Sichuan pepper adds that tingly numbness and citrusy floral notes.
Garlic adds savory depth and slight bite, it browns fast and smells great.
Scallions give fresh oniony brightness and a nice color contrast.
Sesame oil adds toasty aroma, use sparingly it’s quite potent.

Ingredient Quantities

14 oz (400 g) extra-firm tofu

1 tbsp soy sauce or tamari, whatever you got

2 tbsp tapioca starch or potato starch, no cornstarch

1 to 2 tbsp neutral oil (vegetable, canola or peanut)

1 tsp fine sea salt

1 tsp freshly cracked black pepper

1/2 tsp ground Sichuan peppercorns (optional, for that numbing kick)

2 cloves garlic, minced

2 scallions, thinly sliced

1 small red chili or 1/4 tsp red pepper flakes (optional)

1 tbsp sesame oil (optional, for flavor)

cooking spray or extra oil for the air fryer, as needed

How to Make this

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1. Press the tofu for at least 15 minutes to remove excess water, wrap in paper towels or a clean kitchen towel and put a heavy plate on top, then cut into 1 inch cubes.

2. Toss the cubes gently with 1 tbsp soy sauce and 1 tbsp neutral oil, let sit 5 minutes so it soaks in a bit.

3. Put 2 tbsp tapioca or potato starch in a bowl, season with a pinch of the fine sea salt, then coat the tofu pieces evenly by tossing them in the starch until they look dusty and not clumpy. Use tapioca or potato starch, not cornstarch.

4. Preheat your air fryer to 400°F (200°C). Lightly spray or brush the basket with cooking spray or a little oil so nothing sticks.

5. Arrange tofu in a single layer in the basket, don’t overcrowd, you might need two batches. Spray the tops lightly with cooking spray or brush with the remaining neutral oil.

6. Air fry at 400°F for about 12 to 16 minutes, shaking or flipping halfway and re-spraying any dry spots, until the edges are golden and super crisp.

7. While the tofu crisps, mix 1 tsp fine sea salt, 1 tsp freshly cracked black pepper and 1/2 tsp ground Sichuan peppercorns if using in a small bowl. Also mince the 2 cloves garlic, thinly slice the 2 scallions, and slice the small red chili or measure 1/4 tsp red pepper flakes.

8. Heat 1 tbsp neutral oil in a skillet over medium heat, add the garlic and chili for 20 to 30 seconds until fragrant but not burnt, then toss in the scallions just until they soften, you want them bright not limp.

9. Add the hot tofu to the skillet, sprinkle the salt and pepper mix over everything, toss gently to coat for 1 to 2 minutes so the spice clings and the garlic/scallion flavor distributes. Finish with 1 tbsp sesame oil if using, give one final toss and taste for seasoning, add a touch more salt or pepper if needed.

10. Serve immediately while still crisp, garnish with extra scallions or pepper flakes, and enjoy the numbing Sichuan kick if you added it.

Equipment Needed

1. Paper towels or a clean kitchen towel plus a heavy plate (for pressing the tofu)
2. Cutting board and a sharp chef’s knife
3. Two mixing bowls (one for tossing tofu, one small for starch/seasoning)
4. Measuring spoons (tablespoon and teaspoon)
5. Small spoon or fork (to mix the salt/pepper and toss coatings)
6. Air fryer with basket and cooking spray or a small oil brush
7. Nonstick skillet (medium)
8. Tongs or a spatula (for flipping and gentle tossing)

FAQ

Q: How do I press the tofu and why should I bother?
A: Wrap the block in a clean towel or paper towels, put a heavy pan or a few cans on top for 15 to 30 minutes to squeeze out excess water. Less moisture means a much crisper crust in the air fryer. If youre in a rush, slice into thicker pieces and press 10 minutes, but do press if you can.

Q: What size and coating gives the best crisp?
A: Cube or rectangle pieces about 1/2 inch thick cook evenly and crisp best. Toss with soy, then with 2 tbsp tapioca or potato starch so each piece is lightly coated. Let the coated tofu sit a few minutes so the starch hydrates, then spray or brush lightly with oil before cooking.

Q: What temp and time should I use in the air fryer?
A: Preheat to 400°F (200°C). Air fry in a single layer for 12 to 16 minutes, shaking or turning halfway. Smaller pieces need less time, bigger need more. If you want extra color, bump temp for the last 2 to 3 minutes but watch closely.

Q: Can I use cornstarch or regular flour instead of tapioca or potato starch?
A: The recipe prefers tapioca or potato starch for a light, glassy crunch. Cornstarch will work in a pinch but can brown faster and sometimes feels a bit denser. Flour gives a different texture, not as crisp, so stick with tapioca or potato when you can.

Q: Is this recipe gluten free and can I make it oil free?
A: Make it gluten free by using tamari or a certified gluten free soy sauce. For lower oil, use just 1 tbsp oil and a few sprays in the basket, but totally oil free will make it less crispy. A light oil spray is the easiest way to get good texture.

Q: How do I store and reheat leftovers?
A: Store cooked tofu in an airtight container in the fridge for up to 3 to 4 days. To re-crisp, air fry at 350°F (175°C) for 4 to 7 minutes, or bake at 400°F for 8 to 12 minutes. You can freeze cooked tofu but texture shifts a bit, reheat straight from frozen in the air fryer.

Salt And Pepper Tofu Air Fryer Recipe Substitutions and Variations

Extra-firm tofu: swap with tempeh (same weight, slice thin and marinate 10 min, may need 2-4 min extra in the air fryer) or firm paneer for a milder, chewier result
Soy sauce or tamari: use coconut aminos 1:1 for gluten-free and lower salt, or liquid aminos (Bragg) same amount but a touch sweeter so taste and adjust
Tapioca or potato starch: arrowroot powder 1:1 works great for a crisp crust, or use rice flour for a slightly grainier crunch
Scallions: sub chives for a similar green oniony hit, or thinly sliced shallot or mild red onion if you want more bite

Pro Tips

1. Press it longer when you can, even 30 minutes or more. The drier the cubes the better they crisp, but don’t squeeze them to dust, you still want a little give inside.

2. Try freezing then thawing the block before pressing. It changes the texture so the tofu soaks up flavors better and holds up to tossing without falling apart.

3. Dust lightly with the tapioca or potato starch and shake off the excess. Too much starch makes clumps, a thin dusty layer gives the best crunch. If you want extra crunch do a second very light dust just before frying.

4. Heat the pan and garlic just enough to wake the flavors then add the hot tofu so the spices bloom onto the surface. Finish with the sesame oil at the end not before, or its aroma will fade and the crisp will get soggy.

Salt And Pepper Tofu Air Fryer Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected my Chinese Salt And Pepper Tofu in the air fryer with no cornstarch, achieving an impossibly crisp exterior and bold seasoning that will leave you curious to read on.

Servings

servings

Calories

345

kcal

Equipment: 1. Paper towels or a clean kitchen towel plus a heavy plate (for pressing the tofu)
2. Cutting board and a sharp chef’s knife
3. Two mixing bowls (one for tossing tofu, one small for starch/seasoning)
4. Measuring spoons (tablespoon and teaspoon)
5. Small spoon or fork (to mix the salt/pepper and toss coatings)
6. Air fryer with basket and cooking spray or a small oil brush
7. Nonstick skillet (medium)
8. Tongs or a spatula (for flipping and gentle tossing)

Ingredients

14 oz (400 g) extra-firm tofu
1 tbsp soy sauce or tamari, whatever you got
2 tbsp tapioca starch or potato starch, no cornstarch
1 to 2 tbsp neutral oil (vegetable, canola or peanut)
1 tsp fine sea salt
1 tsp freshly cracked black pepper
1/2 tsp ground Sichuan peppercorns (optional, for that numbing kick)
2 cloves garlic, minced
2 scallions, thinly sliced
1 small red chili or 1/4 tsp red pepper flakes (optional)
1 tbsp sesame oil (optional, for flavor)
cooking spray or extra oil for the air fryer, as needed

Directions

Press the tofu for at least 15 minutes to remove excess water, wrap in paper towels or a clean kitchen towel and put a heavy plate on top, then cut into 1 inch cubes.
Toss the cubes gently with 1 tbsp soy sauce and 1 tbsp neutral oil, let sit 5 minutes so it soaks in a bit.
Put 2 tbsp tapioca or potato starch in a bowl, season with a pinch of the fine sea salt, then coat the tofu pieces evenly by tossing them in the starch until they look dusty and not clumpy. Use tapioca or potato starch, not cornstarch.
Preheat your air fryer to 400°F (200°C). Lightly spray or brush the basket with cooking spray or a little oil so nothing sticks.
Arrange tofu in a single layer in the basket, don’t overcrowd, you might need two batches. Spray the tops lightly with cooking spray or brush with the remaining neutral oil.
Air fry at 400°F for about 12 to 16 minutes, shaking or flipping halfway and re-spraying any dry spots, until the edges are golden and super crisp.
While the tofu crisps, mix 1 tsp fine sea salt, 1 tsp freshly cracked black pepper and 1/2 tsp ground Sichuan peppercorns if using in a small bowl. Also mince the 2 cloves garlic, thinly slice the 2 scallions, and slice the small red chili or measure 1/4 tsp red pepper flakes.
Heat 1 tbsp neutral oil in a skillet over medium heat, add the garlic and chili for 20 to 30 seconds until fragrant but not burnt, then toss in the scallions just until they soften, you want them bright not limp.
Add the hot tofu to the skillet, sprinkle the salt and pepper mix over everything, toss gently to coat for 1 to 2 minutes so the spice clings and the garlic/scallion flavor distributes. Finish with 1 tbsp sesame oil if using, give one final toss and taste for seasoning, add a touch more salt or pepper if needed.
Serve immediately while still crisp, garnish with extra scallions or pepper flakes, and enjoy the numbing Sichuan kick if you added it.

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.