Crispy Sesame Tofu
Crispy Sesame Tofu is made with extra-firm tofu, cornstarch, soy sauce, and sesame oil; air fry at 400°F for 18 minutes until golden with a sticky glaze.
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Method
- 1
Press tofu for at least 15 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 2
Toss with cornstarch, soy sauce, and sesame oil until evenly coated.
- 3
Arrange in a single layer. Air fry at 400°F for 15-18 minutes, shaking every 5 minutes, until golden and crispy.
- 4
Mix glaze ingredients. Toss hot tofu in the glaze.
- 5
Garnish with sesame seeds and green onions. Serve over steamed rice.
Pro tip. Pressing the tofu is non-negotiable — water prevents crispiness. Wrap in paper towels, place something heavy on top, and wait at least 15 minutes. The drier, the crispier.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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