Air fryer recipe · Starters
Buffalo Air-Fryer Tofu
Tangy, buttery buffalo-coated tofu with a crackling crust and a punchy chilli bite.
- 24 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 180kcal
- 10.5 gprotein
- 9.8 gcarbs
- 12.1 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu, pressed and cubed400 g
- Cornflour3 tbsp
- Hot sauce3 tbsp
- Melted butter1.5 tbsp
- Garlic powder1 tsp
- Smoked paprika0.5 tsp
Method
Press and dredge
Press the tofu well, cube it, and toss with the cornflour, garlic powder and smoked paprika. The seasoned starch builds a crunchy base under the sauce so the cubes stay crisp once coated.
First crisp
Air-fry the dredged tofu plain at 200C for 10 minutes, shaking once, until pale gold and firm. This dry crisp keeps the cubes sturdy before the wet buffalo coat, so they do not go soft.
Mix the buffalo sauce
Stir the hot sauce into the melted butter until glossy and smooth. The butter rounds off the sharp vinegar tang and helps the sauce cling to the tofu in a thick, even coat.
Toss and air-fry
Coat the crisp tofu in the buffalo sauce, then return it to the basket. Air-fry at 200C for 7 min until the sauce sets into a sticky, lightly charred glaze that grips each cube.
