Sticky Sesame Tofu

Name: Sticky Sesame Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 3
Cuisine: Air Fryer
Ingredients: 400 g firm tofu, pressed; 3 tbsp (24 g) cornflour (cornstarch); 2 tbsp soy sauce; 2 tbsp (42 g) honey or maple syrup; 1 tbsp rice vinegar; 2 cloves garlic, grated; 1 tsp toasted sesame oil; 1 tbsp sesame seeds

Crisp tofu cubes in a glossy sesame glaze, no deep frying.

Prep Time15 mins

Air Fry15 mins

Temp200°C / 400°F

YieldServes 3

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Before You Start

The trick to crisp tofu is pressing out the water and using a cornflour coat. The air fryer then gives you golden, crunchy cubes without a pan of oil. A quick sesame glaze makes them sticky and savoury, perfect over rice or noodles.

Instructions

Press the tofu for 15 minutes under something heavy to squeeze out water, then cut into 2.5 cm cubes.
Toss the cubes gently with 1 tablespoon of the soy, then with the cornflour, until lightly coated all over.
Preheat to 200°C / 400°F. Air fry in a single layer for 12 to 15 minutes, shaking twice, until golden and crisp on all sides.
Meanwhile simmer the remaining soy, honey, vinegar, garlic and sesame oil in a small pan for 2 minutes until glossy.
Toss the hot tofu through the glaze so every cube is coated, then let it bubble for 30 seconds to cling.
Scatter with sesame seeds and spring onion. Serve over rice or noodles.

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Ingredients

Scale the recipe

400 g firm tofu, pressed
3 tbsp (24 g) cornflour (cornstarch)
2 tbsp soy sauce
2 tbsp (42 g) honey or maple syrup
1 tbsp rice vinegar
2 cloves garlic, grated
1 tsp toasted sesame oil
1 tbsp sesame seeds

Air fryer tip

Cook at 200°C / 400°F and keep everything in a single layer so it crisps instead of steams. Tap any pantry ingredient above to convert between cups and grams.

♨️ Air fryer notes

Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.

💡 Cook's tips

Pressing the tofu is the difference between crisp and soggy. Do not skip it.
Coat in the glaze at the end so the cubes keep their crunch.

🔀 Make it your own

Add a teaspoon of sriracha or chilli crisp to the glaze for heat.
Use the same method for cauliflower florets, adding a few minutes.

📦 Storing & reheating

Keeps 3 days in the fridge. Re-crisp at 190°C for 4 minutes. The glaze thickens cold, so loosen with a splash of water.

❓ Frequently asked

How do you get tofu crispy in an air fryer?

Press out the water, cut into cubes, and toss in cornflour before air frying at 200°C / 400°F for 12 to 15 minutes, shaking as it cooks.

Do you need oil for air fryer tofu?

Barely any. The cornflour coat crisps on its own; a light spray of oil just helps it colour more evenly.

Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.

A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.

Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.