Easy Crispy Salt & Pepper Airfryer Tofu
Craving crispy, flavour-packed tofu without the grease of deep frying?
This Salt & Pepper Airfryer Tofu delivers golden crunch, bold aromatics, and a clever boiling trick that transforms the texture and taste.
This is my quicker and healthier take on the restaurant classic.
Hey, I'm Verna!
About this recipe
If you’ve ever struggled with tofu turning out bland or mushy, this recipe will change your game.
Salt & Pepper Tofu is a Chinese restaurant classic, and with an airfryer you can recreate that same crispy-spiced magic at home - without deep frying.
But here’s the twist: instead of going straight to coating and airfrying, we boil the tofu in salted water first.
This step might sound unusual, but it’s the secret to tofu that’s both flavourful and perfectly bouncy in texture.
Why Boil Tofu Before Airfrying?
- Better Texture: Boiling firms up the outside of the tofu while keeping the inside soft and springy. Think of it as pre-shrinking the tofu so it doesn’t crumble later.
- Seasoning from Within: The salted water lightly infuses flavour right into the tofu, so it’s tasty all the way through, not just on the surface.
- Helps Coating Stick: A quick boil also dries out the surface just enough so that cornflour clings more evenly, giving you that restaurant-style crunch.
Ingredients
For the tofu
- 400g firm tofu, cubed
- 2 tsp salt (for boiling water)
- 2 tbsp cornflour (cornstarch) / tapioca starch / potato starch
- 1 tbsp neutral oil (optional, for extra crispiness)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp white pepper
For the seasoning mix
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp white pepper
- 1/4 tsp Chinese five spice
For finishing
- 1–2 fresh red chillies, finely diced
- 2 spring onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp neutral oil
Pair it with
Instructions
1. Boil the tofu
Bring a pot of water to the boil, add 2 tsp salt, and carefully slide in your cubed tofu.
Simmer for 5 minutes, then drain well and pat dry.
2. Coat the tofu
Toss the tofu in cornflour, salt, pepper and garlic powder, and a drizzle of oil if using. Make sure all sides are evenly coated.
3. Cook in airfryer (or pan fry)
Lay tofu cubes in a single layer in your airfryer basket.
Cook at 200°C (390°F) for 5-7 mins, shaking halfway through, until crisp and golden.
Don't airfry too long as otherwise it will dry out the tofu - you're just looking for a golden exterior
4. Toss in aromatics
In a hot pan, heat up the cooking oil and sauté garlic, chillies, and spring onions briefly until fragrant.
Toss in the airfried tofu and sprinkle on the seasoning mix.
5. Serve and enjoy
Enjoy immediately with rice, noodles, or as a crunchy snack. A squeeze of lime or dash of soy sauce takes it over the top.
Tips:
- Double coat for crunch: Dip tofu in cornflour, spritz with a little oil, then coat again before airfrying.
- Don’t skip the aromatics: The garlic, chilli, and spring onions make this dish sing—it’s not just about crispy tofu.
- Meal prep hack: Boil and freeze tofu ahead of time. Defrost, then airfry straight away for an even chewier texture.
FAQs
Do I really need to boil the tofu first?
Yes! It firms up the texture, helps the coating stick, and lightly seasons the tofu. It’s a small step with a big payoff.
Can I skip the oil to make it oil-free?
Absolutely. The tofu will still crisp up in the airfryer, though a light drizzle of oil makes it crunchier.
What type of tofu works best?
Firm or extra-firm tofu is ideal. Silken tofu is too delicate for this recipe.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the airfryer for 5 mins to restore crispiness.
Can I bake this instead of airfrying?
Yes. Bake at 200°C (390°F) for 25–30 mins, flipping halfway, until golden and crisp.
Video demonstration
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