Description
A crunchy, savory tofu recipe coated in panko and air-fried to perfection. Ideal for bowls, salads, wraps, or healthy snacking.
Ingredients
- 12 oz extra-firm tofu, pressed
- 2 tablespoons tamari (or soy sauce)
- ¾ teaspoon garlic powder
- 2 tablespoons cornstarch
- ⅔ cup panko breadcrumbs (more if needed)
- Oil spray (olive or grapeseed)
- Black pepper, to taste
- Salt, optional
Instructions
- Prepare the tofu: Press tofu for 15 minutes, then cut into cubes or rectangles.
- Season: Place tofu in a bowl. Add tamari, garlic powder, and pepper. Toss gently.
- Coat with cornstarch: Sprinkle cornstarch over the tofu and toss until evenly coated.
- Bread: Roll each tofu piece in panko, pressing lightly so it sticks.
- Preheat the air fryer: Set to 400°F (200°C).
- Arrange and cook: Spray the air fryer basket with oil. Place tofu in a single layer and spray the tops lightly. Air fry for 10–14 minutes, flipping halfway, until golden and crispy.
- Serve: Taste and add salt if needed. Enjoy immediately.
Notes
- Press tofu well—excess moisture prevents crisping.
- Don’t overcrowd the air fryer; cook in batches if necessary.
- Use gluten-free panko and tamari if needed.
- Reheat leftovers by air frying for 3–4 minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes