This air fried teriyaki tofu comes out crispy and full of flavor with simple prep and pantry ingredients. It's an easy weeknight dish that pairs perfectly with rice, noodles, or veggies.
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I've always loved recipes that feel effortless but still taste like something special. This air fryer tofu dish is just that. It's quick to throw together and uses traditional Japanese sauce ingredients. It delivers a perfect mix of crisp edges and a sticky, savory glaze.
This tofu recipe is satisfying and doesn't keep me in the kitchen too long. The air fryer does most of the work, and the potato starch gives the tofu that irresistible crunch I used to think only deep-frying could achieve. The gluten-free homemade teriyaki sauce clings to every bite, so you get tons of flavor with almost no effort.
Ingredients
- Firm or extra firm tofu - Holds its shape well and crisps up beautifully in the air fryer.
- Teriyaki sauce - Adds a sweet, savory glaze that coats the tofu with rich flavor.
- Potato starch - Helps create a crisp outer layer and allows the sauce to cling better.
- Sea salt - Enhances the natural flavor of the tofu and balances the sweetness of the sauce.
- Ground black pepper - Adds a subtle warmth and depth to the overall seasoning.
Optional Garnish:
- Toasted sesame seeds - Provide a nutty flavor and a pleasant crunch.
- Fresh spring onions - Add brightness and freshness to balance the savory glaze.
Scroll down to the recipe card for quantities used.
Instructions
Drain tofu and lightly press with paper towels to dry. Place on a paper-lined plate and cover with paper towels. Set aside for at least 15 minutes to absorb moisture. Then, preheat your air fryer to 396°F (202°C). Set the timer for 30 minutes.
Slice the block of tofu into four equal portions and cut each portion into four bite-sized pieces, 1 inch in thickness and 1 ½ inches in length, making 16 pieces.
On a plate, mix together potato starch, sea salt, and ground black pepper. Then carefully coat each piece of tofu with the potato starch mixture.
Transfer each coated tofu onto a parchment paper lined tray or basket..
Air fry the tofu for 25 minutes or until golden brown. Flip halfway through.
Lower the Air Fryer temperature to 370°F (188°C).
Brush each piece of coated tofu with teriyaki sauce.
Continue to cook the tofu for another 3 to 5 minutes, flipping halfway through.
Remove from the air fryer and immediately transfer the teriyaki tofu onto a serving plate. Sprinkle with toasted sesame seeds and garnish with fresh spring onions.
Hint: Make sure the tofu is thoroughly dried before coating. Removing excess moisture is the key to getting that crisp, golden exterior after air frying.
Variations
Here are some easy ideas to customize this teriyaki tofu recipe:
- Change the sauce flavor: Swap the teriyaki for sweet chili, Korean gochujang sauce, soy sauce, Thai peanut sauce, or even a simple soy-ginger glaze.
- Add heat: Mix a little sriracha, chili crisp, or red pepper flakes into the sauce for a spicy kick.
- Boost sweetness or tang: Add a splash of pineapple juice, rice vinegar, or lime juice to adjust the flavor profile.
- Use different aromatics: Toss the tofu with garlic powder, onion powder, or grated ginger before air frying for extra depth.
- Try alternative coatings: Use cornstarch, rice flour, or panko crumbs in place of potato starch for different textures.
- Include veggies: Add air-fried broccoli, bell peppers, or snap peas to turn it into a full meal.
- Try global twists:
- Japanese-inspired: Add a drizzle of Kewpie mayo and furikake.
- Korean-inspired: Brush with a gochujang-honey glaze.
- Thai-inspired: Top with chopped peanuts, cilantro, and a squeeze of lime.
- Filipino-inspired: Use a toyo-calamansi glaze for a tangy local spin.
Tips
Top tip: Flip the tofu gently halfway through cooking to ensure even crisping without breaking the pieces.
- Don't overcrowd the air fryer tray or basket so each tofu piece gets proper airflow and browns evenly.
- Let the tofu sit a few minutes after air frying to help the coating firm up even more before adding additional sauce.
- Warm the teriyaki sauce slightly before brushing so it spreads smoothly and coats better.
- Use parchment with holes or perforated liners to prevent sticking while still allowing airflow.
- Taste the sauce before adding salt because brands can vary in saltiness, and you may not need extra.
- Shake or stir the potato starch before coating to break up any clumps for an even, crisp crust.
- Serve immediately after the second round of air frying for the best texture, as sauced tofu softens over time.
Serving suggestions
This easy teriyaki tofu is delicious on its own, but it truly shines when paired with simple sides that help soak up the flavorful glaze. I like to add the tofu to slow cooker rice or brown rice because the extra sauce drips down and seasons every bite. If you're looking for a lighter option, cauliflower rice or quinoa also work and help keep the meal more nutrient-dense without sacrificing flavor.
You can also stuff it into lettuce wraps, add it to rice bowls, pair it with noodles, or use it as a plant-based taco filling. It also pairs well with a variety of vegetables, making it easy to build a filling and colorful bowl. Air-fried broccoli, sautéed bok choy, or roasted bell peppers add texture and freshness that balance the savory-sweet tofu.
If you like finishing meals with something quick and comforting, this tofu pairs nicely with a warm, sweet treat. My banana mug cake comes together even faster than this main dish.
Storage
Store any leftover teriyaki tofu in an airtight container in the refrigerator, where it will keep well for about 3 to 4 days. The coating will soften as it sits, but the flavor remains delicious.
To reheat it, the air fryer is the best option. Air fry at 350°F (175°C) for 3 to 5 minutes to help bring back some of the crispness. You can also pan fry the tofu over medium heat with a tiny splash of water to keep the sauce from burning, though this method won't make it crispy again. Microwaving works in a pinch for quick lunches, but expect a softer texture.
FAQs
Firm or extra-firm tofu works best because it holds its shape and crisps up well; soft or silken tofu will fall apart during cooking.
Yes. Removing excess moisture is key to achieving a crisp exterior. Press it for at least 10 to 15 minutes before coating.
You can substitute cornstarch or arrowroot powder, but potato starch gives the crispiest texture and holds the sauce especially well.
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Recipe
Teriyaki Tofu in Air Fryer
Ingredients
- 1 block firm tofu 255 grams
- 2 tablespoons teriyaki sauce
- 4 tablespoons potato starch
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
OPTIONAL GARNISH :
- toasted sesame seeds
- fresh spring onions
Instructions
- Drain tofu and lightly press to dry with paper towels. Place tofu on a paper lined plate and cover with paper towels for at least 15 minutes.
- Slice the block of tofu into four equal portions and cut each portion into four bite-sized pieces, 1 inch in thickness and 1 ½ inches in length, making 16 pieces.
- On a plate, mix together potato starch, sea salt, and ground black pepper. Then carefully coat each piece of tofu with the potato starch mixture.
- Pre-heat Air Fryer at 396°F (202°C). Set at 30 minutes.
- Gently transfer each coated tofu onto the Air Fryer tray lined with parchment paper. Then slowly insert tray into the middle cooking chamber, near the rotisserie catch, if using an Air Fryer oven.
- If the Air Fryer used has a basket, place the potato starch coated tofu into the basket and follow accordingly.
- Air fry coated tofu for 25 minutes or until golden brown and flip halfway through.
- Lower the Air Fryer temperature to 370°F (188°C).
- Brush each piece of coated tofu with teriyaki sauce.
- Continue to air fry teriyaki-coated tofu for another 3 to 5 minutes, flipping halfway through.
- Remove the Air Fryer tray and immediately transfer the teriyaki tofu onto a serving plate.
- Sprinkle teriyaki tofu with toasted sesame seeds and garnish with fresh spring onions.
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