This Teriyaki Glazed Air Fryer Tofu is a sweet-savory delight. Firm tofu crisps up in the air fryer, coated with sticky teriyaki sauce—perfect for an easy air fryer tofu recipe that brings bold, Japanese-inspired flavor to your dinner in a quick, irresistible bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is key. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Glaze after frying—keeps it crunchy; pre-coating can make it soggy. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to savor a dinner that’s as quick as it is totally irresistible with this Teriyaki Glazed Air Fryer Tofu—it’s an air fryer tofu recipes gem and an easy dinner ideas star that’s about to become your new favorite for a bold, plant-based Japanese treat! This recipe is a crispy, sticky masterpiece: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed in a teriyaki glaze that’s the perfect blend of sweet, salty, and savory—all ready in under 30 minutes, letting you relax while it cooks. It’s the ultimate no-fuss flavor bomb—just press, coat, and air fry, delivering tofu with a satisfying crunch and a glossy, teriyaki-kissed finish that’s bursting with umami goodness, turning a simple block into a dinner standout without any hassle. Whether you’re craving a vegan twist on takeout vibes, pairing it with rice, or just want a tasty bite on a busy night, this one’s a total winner—crisp, flavorful, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Teriyaki Glazed Air Fryer Tofu
Crispy tofu with sticky teriyaki glaze—air fryer bold.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- ½ tsp garlic powder
Instructions
- Gear Up for Teriyaki Tofu Bliss: Alright, let’s dive into this sweet, crispy adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This teriyaki glazed tofu is about to make your dinner quick and flavorful. Picture that crunchy, sticky 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, sandwich 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 Nuggets: 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 glazed—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch and ½ tsp garlic powder over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, savory coat. Imagine that crisp crust forming—spread them on a plate, ready to fry up fast!
- 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 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 Teriyaki Glaze Magic: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp brown sugar until smooth and sticky—imagine that sweet-savory glaze ready to coat your tofu. Picture it clinging to each piece—set it aside, dreaming of that Japanese-inspired flavor explosion!
- Toss with Sticky Teriyaki Love: Dump all the crispy tofu into your mixing bowl—pour the teriyaki glaze over them and toss with a spoon until every piece is coated in that glossy, savory goodness. Imagine that umami richness sinking in—give them a gentle mix, keeping it bold and delicious!
- Serve Your Teriyaki Glazed Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, glazed goodness! Pair with rice, sprinkle with sesame seeds, or enjoy solo—dig in, relishing every quick, tasty moment with a big, happy grin, feeling that teriyaki vibe light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Glaze after—coating before frying sogs it up; post-fry keeps the crunch alive and sticky.
- 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 152Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 445mgCarbohydrates 10gFiber 1gSugar 5gProtein 11g
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 chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds sauce. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Soy sauce brings umami—2 tbsp (6g carbs, 20 kcal) salty and deep. Mirin adds sweetness—1 tbsp (9g carbs, 40 kcal) mild and tangy. Brown sugar sweetens—1 tbsp (13g carbs, 52 kcal) rich and sticky. Garlic powder boosts flavor—½ tsp (negligible macros) warm and savory.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with sesame oil or skip—sesame (14g fat), oil-free (zero fat), nuttier or leaner. Replace mirin with rice vinegar or sake—1 tbsp (negligible or 9g carbs), sharper or boozier. Use honey or maple syrup instead of brown sugar—1 tbsp (17g or 16g carbs), different sweetness. Add ginger or sesame seeds—½ tsp or 1 tsp (negligible or 2g fat), for zest or texture. Sub soy sauce with tamari—2 tbsp (6g carbs), gluten-free umami.
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; glaze fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu softens if frozen.
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