How to Make Crispy Tofu Without Deep Frying (Easy And Crunchy!)

Crispy tofu has become a favorite for a reason.

When it’s cooked well, the outside turns golden and crunchy while the inside stays soft and satisfying.

It works in everything from rice bowls to stir-fries, and it soaks up flavor beautifully.

The tricky part is getting that crispy texture without deep frying or using lots of oil.

Tofu holds a lot of moisture, so a few simple steps can make all the difference.

The good news? You don’t need fancy tools or restaurant techniques to make it work.

In this guide, you’ll learn exactly how to make tofu crispy in the oven, air fryer, or skillet with easy ingredients and beginner-friendly tips.

Once you try it this way, bland or soggy tofu will be a thing of the past.

Quick Answer: How to Make Tofu Crispy

Making crispy tofu is simple when you follow a few key steps:

1. Press extra-firm tofu for 15 to 30 minutes to remove excess moisture
2. Cut the tofu into evenly sized cubes, strips, or triangles
3. Toss lightly with cornstarch and a small amount of oil
4. Cook at high heat (400–425°F) in the oven, air fryer, or skillet
5. Avoid overcrowding the pan or basket so the tofu can crisp properly
6. Add sauces only after the tofu becomes golden and crispy

With the right prep and cooking method, tofu can turn out crunchy on the outside while staying tender inside.

Why Tofu Often Turns Out Soggy

Making crispy tofu is easier than it seems, but a few small mistakes can leave it soft, wet, or unevenly cooked.

Tofu naturally holds a lot of water, so the way you prepare it matters just as much as the cooking method.

Common Mistakes When Cooking Tofu

• Not pressing tofu properly
  Extra moisture is the biggest reason tofu stays soggy. Pressing removes water so the tofu can crisp up instead of steam in the pan or oven. Even 15 to 20 minutes of pressing can make a huge difference.
• Using the wrong type of tofu
  Some tofu varieties are simply too soft for crispy cooking methods. Choosing the right texture from the start saves a lot of frustration later.
• Overcrowding the pan
  When tofu pieces are packed too closely together, they trap steam. Give each piece a little space so hot air can circulate and create that golden crust.
• Skipping starch or seasoning
  A light coating of cornstarch helps create a crisp outer layer. Seasoning also adds flavor directly to the tofu, which makes every bite more satisfying.

Best Tofu Type for Crispy Texture

Not all tofu cooks the same way. The texture you choose will affect how crispy the final result becomes.

• Extra-firm tofu vs. firm tofu
  Extra-firm tofu is the best choice because it contains less water and holds its shape well during cooking. Firm tofu can still work, but it usually needs a little more pressing time.
• Why silken tofu does not work well
  Silken tofu is very soft and delicate. It breaks apart easily and contains too much moisture to become crispy. It’s better used in smoothies, sauces, soups, or creamy desserts instead.

Best Tofu Brands for Crispy Tofu

If available in your area, these tofu brands tend to hold their shape well and crisp up nicely:

• Nasoya extra-firm tofu
• House Foods extra-firm tofu
• Trader Joe’s high-protein tofu

High-protein tofu is especially great for crispy tofu because it naturally contains less moisture, which helps it brown faster and develop crispier edges.

In my experience, high-protein tofu usually requires less pressing time and holds its texture better during pan-frying and air frying.

Ingredients You Need

You only need a few simple ingredients to make crispy tofu at home.

The base recipe is flexible, so you can keep it simple or add extra flavor depending on what you’re serving it with.

Basic Crispy Tofu Ingredients

• 1 block (14–16 ounces) extra-firm tofu
  The best option for a crispy texture. It holds its shape well and contains less moisture than softer varieties.
• 2 tablespoons cornstarch or arrowroot powder
  Helps create a light, crunchy coating on the outside of the tofu.
• 1 to 2 tablespoons oil
  Use olive oil, avocado oil, vegetable oil, or sesame oil. A small amount helps the tofu brown and crisp up evenly.
• ½ teaspoon salt
  Brings out the flavor and seasons the tofu from the start.
• ¼ teaspoon black pepper
  Adds a simple savory flavor that works with almost any sauce or meal.

Optional Flavor Additions

These extra seasonings are an easy way to add more flavor before cooking.

• 1 teaspoon garlic powder
  Gives the tofu a warm, savory flavor without extra prep work.
• 1 teaspoon smoked paprika
  Adds smoky depth and a light golden color.
• 1 tablespoon soy sauce
  Brings salty, rich flavor and helps the tofu taste more satisfying.
• 1 teaspoon sesame oil
  Adds a nutty flavor that pairs especially well with rice bowls and stir-fries.

Best Oils for Crispy Tofu

Oil	Best Use	Flavor
Avocado oil	High-heat cooking	Neutral
Sesame oil	Asian-inspired dishes	Nutty
Olive oil	Oven baking	Mild savory
Vegetable oil	Budget-friendly option	Neutral

Oils with a higher smoke point, like avocado or vegetable oil, usually create the crispiest texture at high temperatures.

Step 1: Press the Tofu Properly

Why Pressing Matters

Pressing tofu is one of the most important steps if you want a crispy texture.

Tofu naturally contains a lot of water, and that moisture prevents the outside from turning golden and crunchy.

When the tofu is too wet, it steams while cooking instead of crisping up.

Removing extra moisture gives the tofu a firmer texture and helps it brown much more evenly.

Pressed tofu also absorbs seasonings and sauces better.

In my experience, even an extra 10 minutes of pressing noticeably improves browning and prevents tofu from tasting watery in the center.

That means more flavor in every bite instead of watery tofu with bland centers.

Even a quick press can noticeably improve the final result, so it’s worth taking a few extra minutes before cooking.

Easy Pressing Methods

Using Paper Towels and Heavy Objects

Start by removing the tofu from the package and draining away the liquid.

Wrap the tofu block in a few layers of paper towels or a clean kitchen towel.

Place it on a plate or cutting board.

Set something heavy on top, like a cast-iron pan, cookbook, or canned goods.

Let the tofu press for about 15 to 30 minutes.

You’ll notice the towels becoming damp as the moisture releases.

If the towels get soaked quickly, replace them halfway through for better results.

This simple method works surprisingly well and doesn’t require any special equipment.

Using a Tofu Press

If you cook tofu often, a tofu press can make the process easier and less messy.

The press gently squeezes moisture out without crushing the tofu.

Most tofu presses are adjustable and easy to use.

Simply place the tofu inside, tighten the sides lightly, and let it sit for about 15 to 20 minutes.

A tofu press also frees up counter space since you don’t need stacked pans or heavy objects.

You do not need special equipment to make crispy tofu, but these tools can make the process easier and more consistent:

• Tofu press
• Air fryer
• Large sheet pan
• Nonstick skillet
• Silicone spatula

A tofu press helps remove moisture more evenly, while tools like an air fryer or nonstick skillet make it easier to achieve crisp golden edges with less oil.

In my experience, a silicone spatula makes flipping crispy tofu much easier without breaking the coating.

Step 2: Cut Tofu for Maximum Crispiness

Best Tofu Shapes

The way you cut tofu changes both the texture and cooking time.

Smaller pieces usually become crispier because they have more surface area exposed to heat.

Try to keep the pieces similar in size so they cook evenly.

Cubes

Cubes are the most popular choice for crispy tofu.

They work well in rice bowls, salads, and stir-fries.

Cutting the tofu into bite-sized cubes also makes flipping and serving easier.

Triangles

Triangles give tofu a slightly more restaurant-style look and create crisp edges along the sides.

They’re especially good for dipping into sauces because of the larger flat surfaces.

Thin Strips

Thin strips crisp up quickly and are perfect for wraps, noodle bowls, or tacos.

Because they’re thinner, they develop crunch faster than large chunks.

How Size Affects Texture

Smaller tofu pieces tend to cook faster and become crispier around the edges.

Larger pieces stay softer in the center, which some people prefer for a contrast in texture.

No matter which shape you choose, try to cut the pieces evenly.

Uneven tofu pieces can lead to some burning while others stay soft.

A steady, simple cut is all you need.

Step 3: Coat the Tofu

Why Cornstarch Creates Crispiness

Cornstarch is the secret to that light, crunchy coating many people love.

It creates a thin outer layer that crisps beautifully when exposed to heat.

The coating also helps the tofu brown evenly without needing lots of oil.

Arrowroot powder works in a similar way if you prefer using that instead.

How Much Coating to Use

A light coating usually gives the best texture.

Too much starch can create a thick, dry crust instead of a crisp and delicate one.

After adding the tofu to a bowl, sprinkle the cornstarch over the pieces a little at a time.

Gently toss until the tofu looks lightly dusted on all sides.

You should still be able to see the tofu underneath the coating.

Seasoning Tips

Seasoning the tofu before cooking helps build flavor from the start.

Salt, black pepper, garlic powder, and smoked paprika are easy beginner-friendly options.

If you’re using soy sauce, toss the tofu gently so it absorbs flavor without becoming overly wet again.

You can also add extra seasoning after cooking for a stronger flavor boost.

A sprinkle of chili flakes, sesame seeds, or fresh herbs right before serving works really well.

Step 4: Choose the Best Cooking Method

Method	Crispiness Level	Time	Oil Needed	Best For
Air Fryer	Very crispy	12–15 minutes	Very little	Fastest method
Oven	Crispy with chewy edges	25–35 minutes	Low	Meal prep and large batches
Pan-Fried	Crispy golden crust	10–15 minutes	Moderate	Best flavor and texture

Air Fryer Method

Air fryers are one of the easiest ways to make crispy tofu without deep frying.

The hot circulating air cooks the outside quickly while keeping the inside tender.

You only need a small amount of oil to get great texture.

Why Air Fryers Work So Well

Air fryers create crisp edges without soaking the tofu in oil.

The cooking basket allows hot air to move around the tofu pieces, which helps them brown evenly on all sides.

This method is also faster than baking in many cases.

Cleanup is usually easier too, which is always a bonus on busy days.

Cooking Temperature and Timing

Preheat the air fryer to 400°F.

Arrange the tofu pieces in a single layer inside the basket.

Cook for about 12 to 15 minutes, depending on the size of the pieces.

The tofu should look golden brown with crisp edges when ready.

If you like extra crunch, cook for another 1 to 2 minutes while keeping an eye on it.

Tips for Best Results

Shake the basket halfway through cooking so the tofu crisps evenly on all sides.

I’ve found that shaking the basket twice instead of once gives the crispiest edges, especially with smaller tofu cubes.

Avoid overcrowding the basket because tightly packed tofu traps steam.

If needed, cook the tofu in batches for the crispiest texture.

A little patience here makes a big difference once you take that first crunchy bite.

Oven-Baked Crispy Tofu

How to Bake Tofu Until Crispy

Baking tofu is one of the easiest and most reliable methods for getting a crispy texture without deep frying.

It takes a little longer than the air fryer, but the oven does a great job creating golden edges and chewy, flavorful bites.

This method is especially helpful when cooking larger batches for meal prep, family dinners, or rice bowls.

Once the tofu is pressed, cut, and coated, the oven does most of the work for you.

The key is using enough heat and giving the tofu space to roast properly instead of steaming.

Sheet Pan Setup

Start by lining a large baking sheet with parchment paper.

This helps prevent sticking and makes cleanup much easier afterward.

Spread the tofu pieces out in a single layer across the pan.

Leave a little space between each piece so the hot air can move around them evenly.

If the tofu pieces touch too much, they can trap moisture and stay soft in certain spots.

A crowded pan is one of the most common reasons baked tofu loses its crispiness.

If you’re making a double batch, it’s better to use two sheet pans instead of squeezing everything onto one.

Lightly drizzle or spray the tofu with oil before baking.

You do not need much.

A small amount helps the outside turn golden and crisp while keeping the texture balanced.

Flipping Halfway Through

Halfway through baking, carefully flip the tofu pieces using a spatula or tongs.

This simple step helps both sides brown evenly.

Without flipping, the bottom can become too dark while the top stays pale and soft.

The tofu may stick slightly at first, especially if it has not crisped enough yet.

If that happens, give it another minute or two before trying again.

Once the coating starts browning, the pieces usually release much more easily.

Flipping also helps the edges crisp up all around, which gives the tofu a better overall texture.

Best Oven Temperature

High heat is the secret to crispy oven-baked tofu.

A hot oven removes moisture faster and helps the outside become golden instead of rubbery.

Set the oven to 425°F for the best texture.

This temperature gives the tofu enough heat to crisp properly while still cooking evenly inside.

In my experience, letting the tofu bake a few extra minutes after it first turns golden creates noticeably crunchier edges without drying out the center.

Bake the tofu for about 25 to 35 minutes, depending on the size of the pieces and how crispy you like them.

Smaller cubes may finish faster, while thicker pieces need a little more time.

You’ll know the tofu is ready when the edges look deep golden brown and slightly crisp to the touch.

Your tofu is ready when:

• The edges look deep golden brown
• The coating feels dry and crisp to the touch
• The tofu releases easily from the pan or parchment paper
• The center still feels tender but not wet

If the tofu still looks pale or feels soft on the outside, it usually needs a few more minutes at high heat.

In my experience, properly crisped tofu becomes noticeably firmer around the edges while still staying soft inside.

This addition works well because it gives readers practical texture cues instead of relying only on cooking times, which can vary between ovens and air fryers.

If you want extra crunch, leave the tofu in for another few minutes while watching carefully near the end.

Every oven cooks a little differently, so don’t worry if your timing needs slight adjustments the first time.

Once you find the sweet spot, oven-baked tofu becomes one of those easy recipes you’ll come back to again and again.

Pan-Fried with Minimal Oil

How to Get Crispy Tofu on the Stovetop

Pan-frying is a great option when you want crispy tofu quickly without turning on the oven.

It creates a flavorful golden crust and gives you more control over the cooking process.

You also only need a small amount of oil to make it work well.

The trick is using the right pan, keeping the heat steady, and giving the tofu enough time to crisp before touching it.

Once you get the hang of it, stovetop tofu becomes fast, simple, and incredibly satisfying.

Use a Nonstick or Cast-Iron Pan

A good pan makes a huge difference when cooking tofu.

Nonstick pans are beginner-friendly because the tofu releases more easily and needs less oil.

They also help prevent the coating from sticking or tearing while flipping.

Cast-iron pans work beautifully, too, once properly heated.

They create deep golden edges and add extra texture to the outside of the tofu.

If using cast iron, allow the pan to fully heat before adding the tofu.

A hot pan helps create that crisp crust right from the start.

Add about 1 to 2 tablespoons of oil to the pan and swirl it around evenly.

You want enough oil to lightly coat the surface, not drown the tofu.

Once the oil looks slightly shiny, the pan is ready.

Carefully place the tofu into the pan in a single layer.

You should hear a gentle sizzle as soon as the tofu touches the surface.

That sound means the crisping process has started.

Medium-High Heat Tips

Medium-high heat usually gives the best results for crispy tofu.

If the heat is too low, the tofu slowly releases moisture and becomes soft instead of crisp.

If the heat is too high, the outside may burn before the center warms through.

A steady medium-high temperature gives the tofu enough time to brown properly.

Let the tofu cook undisturbed for about 3 to 5 minutes on the first side.

One thing I’ve learned is that tofu releases from the pan much more easily once a proper crust forms, so patience really helps here.

This part requires a little patience, especially if you’re tempted to keep checking underneath.

Once the tofu naturally releases from the pan and looks golden, it’s ready to flip.

Turn each piece carefully and continue cooking until all sides are browned and crisp.

Smaller tofu cubes usually cook faster, while larger pieces need a few extra minutes.

Mistakes to Avoid

Moving Tofu Too Early

One of the most common mistakes is flipping the tofu before a crust has formed.

When tofu is moved too early, it often sticks to the pan or breaks apart.

Letting it sit undisturbed helps the outside firm up and release naturally.

If a piece feels stuck, give it another minute instead of forcing it loose.

The crisp layer will develop as it cooks.

A little patience goes a long way here.

Avoid These Crispy Tofu Mistakes

❌ Skipping the pressing step
❌ Overcrowding the pan or air fryer basket
❌ Using silken tofu instead of extra-firm tofu
❌ Adding sauce too early
❌ Cooking at low heat
❌ Using too much oil

These small mistakes are some of the biggest reasons tofu turns out soft instead of crispy.

Using Too Much Sauce Initially

Sauce adds amazing flavor, but adding it too early can ruin the crisp texture.

Wet sauces create steam in the pan, which softens the coating quickly.

It’s best to let the tofu crisp fully before adding sauces or glazes.

Once the tofu is golden and crunchy, lower the heat slightly and toss it gently with the sauce.

This keeps the edges crisp while still coating the tofu with flavor.

Sticky sauces like teriyaki, garlic soy, or sweet chili work especially well at the end of cooking.

The tofu absorbs flavor while keeping that delicious crispy bite.

Best Sauces for Crispy Tofu

Crispy tofu becomes even better with a flavorful sauce.

You can keep things sweet, savory, spicy, or fresh, depending on the meal you’re making.

Sweet and Spicy Sauces

• Honey sriracha
  A sweet and spicy sauce that adds heat, stickiness, and bold flavor to crispy tofu.
• Sweet chili glaze
  Lightly spicy with a glossy finish that coats the tofu beautifully without overpowering it.

Asian-Inspired Sauces

• Teriyaki
  A rich and savory sauce with a slightly sweet flavor that pairs perfectly with rice bowls and stir-fries.
• Garlic soy sauce
  Simple, salty, and full of savory flavor with a strong garlic kick.
• Sesame ginger
  A fresh and nutty sauce with warm ginger flavor that works especially well with noodles and vegetables.

Healthy Sauce Options

• Peanut sauce
  Creamy, rich, and slightly sweet with a delicious balance of savory flavor and texture.
• Lemon herb dressing
  Bright and fresh with a light citrus flavor that keeps the tofu tasting clean and vibrant.

Why Crispy Tofu Is a Popular Protein Option

Tofu is naturally high in plant-based protein and works well in balanced meals with vegetables, grains, and healthy fats.

Using the oven or air fryer instead of deep frying also keeps crispy tofu lighter while still giving it a satisfying crunchy texture.

Extra-firm tofu is especially popular for meal prep because it is filling, versatile, and absorbs flavor well.

Serving Ideas

Crispy tofu is one of those ingredients that fits into almost any meal.

Its crunchy texture and mild flavor make it easy to pair with sauces, grains, vegetables, and fresh toppings.

Once you have a batch ready, there are so many simple ways to turn it into a satisfying meal.

Easy Meal Pairings

Rice Bowls

Rice bowls are one of the easiest and most popular ways to serve crispy tofu.

The warm rice balances the crunchy texture perfectly and soaks up any extra sauce.

Try pairing the tofu with steamed broccoli, shredded carrots, cucumbers, edamame, or avocado.

A drizzle of teriyaki or sesame ginger sauce ties everything together beautifully.

You can also switch up the base with jasmine rice, brown rice, or even coconut rice for extra flavor.

This is a great option when you want something filling without spending too much time in the kitchen.

Salads

Crispy tofu adds texture and flavor to salads in a way that makes them feel much more satisfying.

The crunchy edges work especially well with fresh greens and crisp vegetables.

Try adding the tofu to salads with cabbage, romaine, spinach, cucumbers, bell peppers, or shredded carrots.

A sesame dressing, peanut sauce, or lemon herb dressing pairs especially well here.

If you want even more texture, sprinkle on roasted nuts, crispy wonton strips, or sesame seeds before serving.

Stir-Fries

Tofu and stir-fried vegetables are a classic combination for a reason.

The crispy tofu holds up well when tossed with sauces and vegetables in a hot pan.

Broccoli, snap peas, mushrooms, onions, and bell peppers all work beautifully.

For the best texture, cook the tofu separately first and add it back in at the end.

This keeps the outside crisp instead of becoming soft too quickly.

Serve everything over noodles or rice for an easy homemade dinner that feels comforting and full of flavor.

Wraps and Tacos

Crispy tofu makes an excellent filling for wraps and tacos because it adds both texture and flavor.

Stuff it into warm tortillas with crunchy slaw, lettuce, avocado, and your favorite sauce.

Sweet chili sauce, spicy mayo, or garlic soy sauce work especially well in tacos.

You can also add pickled onions or shredded cabbage for extra crunch and brightness.

These are fun, easy meals that feel fresh and customizable every time.

Meal Prep Tips

How to Store Crispy Tofu

If you have leftovers, let the tofu cool completely before storing it.

Placing hot tofu into a container traps steam, which softens the crispy coating.

Store the tofu in an airtight container in the refrigerator for up to 4 days.

For the best texture, keep sauces separate until serving.

This helps the tofu stay crisp much longer.

Even after refrigeration, the tofu still works wonderfully in bowls, wraps, and quick lunches throughout the week.

Best Reheating Methods

The best way to bring crispy tofu back to life is by reheating it in the oven or air fryer.

These methods help restore the crunchy texture instead of making the tofu soggy.

For the oven, spread the tofu on a baking sheet and heat at 400°F for about 8 to 10 minutes.

For the air fryer, cook at 375°F for about 4 to 6 minutes until heated through and crisp again.

A skillet also works well if you want quick reheating on the stovetop.

Try to avoid microwaving when possible because it softens the coating and removes most of the crunch.

Even a few extra minutes of reheating the right way can make leftover tofu taste freshly cooked again.

Troubleshooting Crispy Tofu

Even when you follow the steps carefully, tofu can sometimes turn out softer or less crispy than expected.

The good news is that most tofu problems are easy to fix once you know what causes them.

A few small adjustments can completely change the final texture.

Why Tofu Is Still Soft

If your tofu stays soft, excess moisture is usually the main reason.

Tofu needs enough time to press properly before cooking.

If too much water remains inside, the tofu will steam instead of crisp.

Using firm tofu instead of extra-firm tofu can also make a noticeable difference.

Extra-firm tofu naturally contains less moisture and holds its shape better during cooking.

Another common issue is overcrowding the pan or baking sheet.

When tofu pieces sit too close together, trapped steam prevents the outside from browning properly.

Giving the pieces space helps hot air circulate and crisp every side more evenly.

Low cooking temperatures can also lead to soft tofu.

If your tofu still feels soft after cooking, it usually needs either more spacing or slightly more cooking time rather than extra oil.

High heat helps remove moisture faster and creates a better crust.

If your tofu still looks pale near the end of cooking, it may simply need a few extra minutes.

Sometimes patience is the final ingredient.

Why Coating Falls Off

If the coating slides off during cooking, the tofu may still be too wet before adding the starch.

After pressing, gently pat the tofu dry with paper towels before seasoning and coating it.

This helps the cornstarch stick more evenly to the surface.

Using too much liquid seasoning before coating can also create problems.

A small splash of soy sauce works well, but soaking the tofu heavily can make the coating slippery.

Try tossing the tofu gently instead of stirring aggressively.

Rough handling can rub the coating off before it even reaches the pan or oven.

When flipping tofu, use a thin spatula or tongs and turn the pieces carefully.

Once the crust forms, the coating becomes much sturdier.

How to Keep Tofu Crispy Longer

Crispy tofu is always best fresh, but a few tricks help it stay crunchy longer.

The biggest tip is avoiding the sauce too early.

Sauces add flavor quickly, but they also soften the crispy coating if they sit too long.

For the best texture, add sauce right before serving or lightly drizzle instead of fully soaking the tofu.

I’ve noticed that even perfectly crispy tofu softens quickly when fully coated in sauce, so lightly drizzling usually works much better than tossing.

Cooling tofu on a wire rack instead of a plate can also help.

A rack allows air to circulate underneath, so steam does not build up on the bottom.

If storing leftovers, let the tofu cool fully before placing it in the refrigerator.

Warm tofu trapped in a container creates moisture that softens the crust quickly.

Reheating in the oven, air fryer, or skillet helps bring back much of the crisp texture later.

How Much Oil Is Actually Needed

One of the best things about crispy tofu is that you do not need large amounts of oil to get great results.

Usually, 1 to 2 tablespoons of oil is enough for a full block of tofu.

The oil helps the outside brown and crisp while preventing sticking.

Too much oil can make the tofu feel greasy instead of light and crunchy.

A thin coating works much better than heavy frying.

If using an air fryer, even a quick spray of oil can be enough.

The combination of heat, dry tofu, and cornstarch does most of the work for you.

Once you learn the balance, crispy tofu becomes surprisingly simple and consistent to make at home.

Final Thoughts

Crispy tofu comes down to a few simple techniques: remove excess moisture, use high heat, and avoid overcrowding the pan.

Once you master those basics, you can use crispy tofu in everything from rice bowls and salads to tacos and stir-fries.

After a few tries, it becomes one of the easiest high-protein ingredients to make at home.

FAQs

Can you make tofu crispy without cornstarch?

Yes. Tofu can still become crispy without cornstarch, especially in an air fryer or hot oven.

Cornstarch simply helps create an extra crunchy outer layer.

Can frozen tofu become crispier?

Yes. Freezing tofu changes its texture and creates a firmer, chewier bite that crisps up very well after thawing and pressing.

Is air-fried tofu healthier?

Air-fried tofu uses much less oil than deep frying while still creating a crispy texture.

It’s a great option when you want something crunchy without heavy frying.

How long does crispy tofu last?

Crispy tofu stays fresh in the refrigerator for up to 4 days when stored in an airtight container.

For the best texture, reheat it in the oven, skillet, or air fryer before serving.