Air Fryer Salt and Pepper Tofu

How to Make Air Fryer Salt and Pepper Tofu

1. 1

   Step 1: Prep and coat the tofu

   Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. In a large bowl toss the cubes with oil and 3/4 of the salt, then sprinkle with cornstarch and toss until evenly coated; shake off any excess starch so pieces remain light.

   For this step

   • 14 ozExtra-firm tofu (pressed and cubed)
   • 1/3 cupCornstarch
   • 2 tbspVegetable oil (or neutral oil)
   
2. 2

   Step 2: Air-fry until golden and crisp

   Arrange tofu in a single layer in the air fryer basket (work in batches if needed) and air-fry at 400°F (200°C) for 12–15 minutes, shaking or flipping once halfway through, until edges are deeply golden and crisp. If pieces look lightly pale, add 2–3 more minutes — they should be crunchy outside and tender inside.
   
3. 3

   Step 3: Make salt-and-pepper seasoning

   While the tofu cooks, toast Sichuan peppercorns in a small dry skillet over medium heat for 1 minute until fragrant, then crush finely with a spice grinder or mortar and pestle. Combine the crushed Sichuan pepper, ground black pepper, garlic powder and the remaining pinch of salt in a small bowl.

   For this step

   • 1 tspGround black pepper
   • 1 tspSichuan peppercorns (toasted & crushed)
   • 1/2 tspGarlic powder
   
4. 4

   Step 4: Toss tofu with seasoning and garnish

   Transfer hot tofu to a large bowl, sprinkle the seasoning mix over the pieces, and toss gently so the heat helps the spices stick. Scatter sliced green onions over the top and give one last quick toss, then transfer to a serving plate.

   For this step

   • 2 stalksGreen onions (thinly sliced for garnish)
   
5. 5

   Step 5: Serve and store

   Serve immediately with lime wedges or a simple soy-dipping sauce if you like. Leftovers keep in an airtight container in the fridge up to 3 days; re-crisp in the air fryer at 360°F (180°C) for 4–6 minutes before serving.
   

1. Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. In a large bowl toss the cubes with oil and 3/4 of the salt, then sprinkle with cornstarch and toss until evenly coated; shake off any excess starch so pieces remain light.
2. Arrange tofu in a single layer in the air fryer basket (work in batches if needed) and air-fry at 400°F (200°C) for 12–15 minutes, shaking or flipping once halfway through, until edges are deeply golden and crisp. If pieces look lightly pale, add 2–3 more minutes — they should be crunchy outside and tender inside.
3. While the tofu cooks, toast Sichuan peppercorns in a small dry skillet over medium heat for 1 minute until fragrant, then crush finely with a spice grinder or mortar and pestle. Combine the crushed Sichuan pepper, ground black pepper, garlic powder and the remaining pinch of salt in a small bowl.
4. Transfer hot tofu to a large bowl, sprinkle the seasoning mix over the pieces, and toss gently so the heat helps the spices stick. Scatter sliced green onions over the top and give one last quick toss, then transfer to a serving plate.
5. Serve immediately with lime wedges or a simple soy-dipping sauce if you like. Leftovers keep in an airtight container in the fridge up to 3 days; re-crisp in the air fryer at 360°F (180°C) for 4–6 minutes before serving.