Air fryer recipe · Starters
Teriyaki Tofu
Crisp-edged tofu cubes glazed in a glossy sweet-savoury teriyaki sauce.
- 26 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 9.2 gprotein
- 10.2 gcarbs
- 6.7 gfat
- 0.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu400 g
- Soy sauce3 tbsp
- Mirin2 tbsp
- Brown sugar1.5 tbsp
- Cornstarch2 tbsp
- Ginger1 tsp, grated
Method
Press the tofu
Wrap the tofu block in a clean towel and set a weight on top for fifteen minutes to squeeze out the water. Drier tofu crisps far better in the basket and, with less water inside, soaks up much more of the glaze.
Cube and dust
Cut the pressed tofu into bite-sized cubes and toss them gently in the cornstarch. The thin, dry coating is what forms a light, crackly shell that grips the sticky teriyaki instead of sliding off.
Simmer the teriyaki
Warm the soy sauce, mirin, brown sugar and grated ginger in a pan until it bubbles into a syrup. Pull it off the heat the moment it thickens enough to coat a spoon, as it turns hard and bitter if it cooks too far.
Crisp then glaze
Air-fry the cubes plain first, then toss the hot tofu through the teriyaki until every side is coated. Glazing while everything is hot sets the syrup into a shiny lacquer that clings instead of running off.
Air-fry to finish
Return the glazed tofu to the basket and air-fry at 200°C for 14 min, shaking once halfway through. It is ready when the edges are golden and the glaze has caramelised into a glossy, sticky coat.
