This Coconut Curry Air Fryer Tofu is a creamy, crispy delight. Firm tofu crisps up in the air fryer, coated in rich coconut and warm curry spices—perfect for an easy air fryer tofu recipe that brings exotic, comforting flavors to your dinner fast.
Recipe Tips and Tricks
Press tofu thoroughly—removes water for crispness; 20 minutes with a weight is ideal. Cut evenly—1-inch cubes cook uniformly and soak up flavor. Use coconut flakes sparingly—too much burns; a light coat adds texture. Toss with curry paste after frying—keeps the crust crisp; pre-coating can soften it. Air fry in batches—space ensures that golden crunch.
Why You’ll Love This Recipe
Get ready to cozy up to a dinner that’s as quick as it is absolutely delicious with this Coconut Curry Air Fryer Tofu—it’s an air fryer tofu recipes standout and an easy dinner ideas gem that’s about to become your new favorite for a warm, exotic plant-based treat! This recipe is a crispy, creamy dream: firm tofu turns into golden, crunchy bites in the air fryer, then gets tossed in a luscious coconut-curry blend that’s rich with flavor—all ready in under 30 minutes, letting you unwind while it cooks. It’s the ultimate no-fuss comfort food—just press, coat, and air fry, delivering tofu with a satisfying crunch and a velvety, spiced finish that’s bursting with tropical goodness, turning a simple block into a dinner masterpiece without any stress. Whether you’re craving a vegan twist on curry, pairing it with rice, or just want a flavorful bite on a busy night, this one’s a total winner—crisp, creamy, and guaranteed to make every bite a delightful, hassle-free joy that keeps you smiling from start to finish!
Coconut Curry Air Fryer Tofu
Crispy tofu with coconut and curry—air fryer cozy.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp coconut oil, melted
- 2 tbsp unsweetened coconut flakes
- 1 tbsp red curry paste
- 2 tbsp coconut milk
- ½ tsp salt
Instructions
- Gear Up for Coconut Curry Bliss: Alright, let’s dive into this creamy, crispy adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This coconut curry tofu is about to make your dinner quick and cozy. Picture that crunchy, spiced goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, place it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Bites: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and creamy—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu with Crunch: Sprinkle 2 tbsp cornstarch and ½ tsp salt over the tofu—drizzle 1 tbsp melted coconut oil, then toss in 2 tbsp coconut flakes. Mix it all together with your hands until each cube gets a light, flaky coat. Imagine that crisp, coconutty crust forming—spread them on a plate, ready to fry!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty, coconut scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Mix the Curry Sauce Magic: In a small bowl, whisk 1 tbsp red curry paste with 2 tbsp coconut milk until smooth and creamy—imagine that rich, spicy flavor ready to coat your tofu. Picture it hugging each piece—set it aside, dreaming of that tropical taste coming together!
- Toss with Coconut Curry Love: Dump all the crispy tofu into your mixing bowl—pour the curry sauce over them and toss with a spoon until every piece is coated in that creamy, spiced goodness. Imagine that coconut-curry vibe sinking in—give them a gentle mix, keeping it luscious and bold!
- Serve Your Cozy Tofu Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, creamy, curry-kissed goodness! Pair with rice, dip in extra coconut milk, or enjoy solo—dig in, relishing every quick, exotic moment with a big, happy grin, feeling that warm flavor wrap you up!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Sauce after—coating before frying sogs it up; post-fry keeps the crunch alive and fresh.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 165Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 385mgCarbohydrates 7gFiber 2gSugar 1gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the sturdy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds flavor. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Coconut oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle coconut richness. Coconut flakes add texture—2 tbsp (10g fat, 100 kcal) sweet and toasty. Red curry paste brings depth—1 tbsp (5g carbs, 20 kcal) spicy and aromatic. Coconut milk thickens it—2 tbsp (7g fat, 70 kcal) creamy and tropical. Salt enhances taste—½ tsp (negligible macros) balances the sweetness.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), chewier or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or denser crunch. Sub coconut oil with olive oil or skip—olive (14g fat), oil-free (zero fat), milder or leaner. Replace red curry paste with green or yellow—1 tbsp (5g carbs), different spice profiles. Use shredded coconut or panko—2 tbsp (10g fat or 14g carbs), finer or breadier texture. Add lime juice or ginger—1 tsp each (negligible macros), for zing or warmth. Sub coconut milk with soy milk—2 tbsp (1g carbs), lighter and less rich.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; sauce fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu softens if frozen.
Dish Gallery
Please share this Coconut Curry Air Fryer Tofu with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Chili Lime Air Fryer Tofu