Air Fryer Chilli Garlic Tofu

Ingredients

• 400 g firm tofu, pressed and cubed
• 2 tbsp cornflour
• 2 tbsp soy sauce
• 3 garlic cloves, chopped
• 1 tbsp chilli sauce (optional)
• 1 tsp honey (optional)
• 1 capsicum, in chunks (optional)
• 1 onion, in chunks (optional)
• 1 tbsp oil

Steps

1. Press the tofu under a weight for 15 min to force out excess water, then cut into cubes.
2. Pat the cubes dry so there's no surface moisture left for the coating to fight against.
3. Toss the tofu with 1 tbsp of the soy sauce, the oil and the cornflour, patting off any wet spots first so the starch clings as a thin, even coat rather than clumping into wet lumps.
4. Preheat the air fryer to 200°C and arrange the coated tofu in a single layer in the basket.
5. Air fry for the first half of the time, about 6–7 min, then shake the basket.
6. Continue air frying for the remaining time, 12–15 min total, until crisp — listen for a faint crackle and look for deep golden edges as your cue that it's ready.
7. Meanwhile, warm the garlic, remaining soy sauce, chilli sauce and honey in a pan for about a minute — just enough to soften the garlic's rawness without letting it brown and turn bitter.
8. Add the capsicum and onion to the pan and cook for another minute so they stay crunchy rather than wilting.
9. Tip the crispy tofu straight from the basket into the pan and toss to coat evenly in the sauce.
10. Serve straight away, since the sauce's moisture starts softening that crisp coating within minutes.

Tip: Paneer works the same way. Cut the air fry time to 10 min.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage