Air Fryer Crispy Tofu Nuggets

Ingredients

• 400 g firm tofu, pressed and cubed
• 3 tbsp cornflour
• 1 tbsp soy sauce
• 1 garlic clove, grated (optional)
• Chilli sauce, to serve (optional)
• 1 tbsp oil, salt

Steps

1. Press the tofu under a weight for 15–20 min to remove as much water as possible — this is what makes the nuggets crisp instead of soggy.
2. Cut the pressed tofu into bite-sized cubes.
3. Toss the cubes with the soy sauce and grated garlic and let them sit for a couple of minutes so the flavour soaks in rather than just coating the outside.
4. Add the cornflour and toss until the cubes are dry and evenly covered, shaking off any excess so you get a thin, shattering crust rather than a thick, gummy one.
5. Spray or toss the coated cubes lightly with oil and season with a pinch of salt.
6. Preheat the air fryer to 200°C and arrange the cubes in a single layer, without crowding.
7. Air fry for 4 min, then shake the basket.
8. Continue air frying in further 4-minute bursts, shaking each time, for a total of 12–14 min, until crisp on all sides — you're looking for a deep golden colour and a faint crackling sound when you shake the basket.
9. Serve immediately with chilli sauce for dipping, while they're still hot and at their crispest.

Tip: Pressing the tofu properly (15–20 min under a weight) is what makes these crisp, not soggy.

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Nutrition (per serving)

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

Serving & Storage