Crispy Buffalo Air-Fryer Tofu
Pin itI know, tofu. Hear me out, because this is the one that turns skeptics around. You press it, toss it in cornstarch, and let the air fryer crisp it up into these craggy little cubes, then coat them in buffalo sauce right at the end so they stay crunchy. No deep fryer, no sad soggy tofu. Pile it over rice with a drizzle of ranch and it eats like game-day food, the lazy weeknight way.
Why this one is so easy
Crispy tofu without a deep fryer, and cornstarch gets you a genuinely crunchy crust.
The buffalo sauce goes on at the end, so it stays punchy and the tofu stays crisp.
It is the tofu that converts skeptics. Spicy, crunchy, and it holds the sauce.
Della's tips
Press the tofu. It is the single biggest thing between you and crispy, because wet tofu just steams.
Extra-firm only, and toss it really well in the cornstarch for that fried-style crust.
Single layer, do not crowd. Cook in two batches and shake halfway for even browning.
Sauce at the very end. Toss it too early and the crust goes soft.
Make it your own
+ Milder: cut the buffalo sauce with a spoon of BBQ sauce or a little honey.
+ Buffalo bowl: pile it over rice or greens with ranch or blue cheese, celery, and carrots.
+ Wraps: tuck the crispy tofu into a tortilla with crunchy slaw.
If you are out of something
Vegan: swap the butter for vegan butter or olive oil and use a vegan buffalo sauce.
Sauce swap: honey garlic or a BBQ-buffalo blend instead of straight buffalo.
Naturally gluten-free if you check your cornstarch and hot sauce brands.
Buffalo tofu is best fresh, when it is at its crispiest. Cooked, it keeps three to four days in the fridge, and I revive it in the air fryer at 350F for a few minutes before saucing, since the microwave leaves it soft. You can press and cube the tofu ahead of time and refrigerate it, then coat and fry when you are ready.
Ingredients
Steps
Press the tofu for 12 to 15 minutes to squeeze out the water, then cut it into 1-inch cubes. Pressing is the whole secret to crispy tofu, so do not rush it.
Toss the cubes with the oil, soy sauce, cornstarch, garlic powder, paprika, and salt until every piece is coated.
Air fry at 400F in a single layer, in two batches so they are not crowded, for about 14 minutes, shaking halfway. You want golden, crispy edges.
Whisk the melted butter into the buffalo sauce with the Worcestershire. Toss the crispy tofu in the sauce until coated.
For extra hold, pop the saucy tofu back in the basket for 2 to 3 minutes to set the glaze. Serve right away, over rice or greens with something cool like ranch.
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Questions, answered
Yes, if you want it crispy. Pressing removes the water so the outside can actually crisp. Press extra-firm for about 12 to 15 minutes.