Spicy Crispy Tofu

Name: Spicy Crispy Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean-inspired
Ingredients: 1 block extra-firm tofu (about 14–16 oz); 2 tbsp cornstarch; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1 tsp salt; Cooking spray (a quick 1-second spray); 1 tbsp sesame oil; 1 tbsp gochugaru (Korean red pepper flakes); 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp minced garlic (fresh or jarred); 1/2 tbsp brown sugar; 2 medium green onions, diced; 1/4–1 whole seedless jalapeño, seeded and diced (adjust to taste); 1/2 cup water; 1 tbsp sesame seeds

main course · Korean-inspired

Credit: joexfitness

Air-fried extra-firm tofu coated in cornstarch for a super-crispy exterior and silky interior, served with a spicy sesame-gochugaru dipping sauce. High-protein, low-calorie weeknight main or snack.

Added Dec 7, 2025

Prep time

10 min

Cook time

15 min

Servings

2 servings

Ingredients

1 block extra-firm tofu (about 14–16 oz)

2 tbsp cornstarch

1/2 tsp garlic powder

1/2 tsp black pepper

1 tsp salt

Cooking spray (a quick 1-second spray)

1 tbsp sesame oil

1 tbsp gochugaru (Korean red pepper flakes)

3 tbsp soy sauce (or tamari for gluten-free)

1 tbsp minced garlic (fresh or jarred)

1/2 tbsp brown sugar

2 medium green onions, diced

1/4–1 whole seedless jalapeño, seeded and diced (adjust to taste)

1/2 cup water

1 tbsp sesame seeds

Notes

Macros (per serving): ~24g protein, 22g carbs, 20g fat, 358 calories (as provided). Air fryer times and temperatures can vary—adjust cook time until tofu is golden and crispy. For extra dryness, press tofu for 20–30 minutes before cutting. For a gluten-free version, use tamari instead of soy sauce. Leftover crispy tofu can be stored in an airtight container in the fridge for up to 2–3 days; re-crisp in the air fryer or oven before serving. Serve with rice, greens, or in a salad or sandwich for a fuller meal.

Preparation

Drain the tofu and pat it very dry with paper towels or a clean kitchen towel. If you have time, press the tofu for 10–15 minutes to remove extra moisture.

Slice the tofu into ~1-inch cubes and place them in a bowl.

Add cornstarch, garlic powder, black pepper, and salt to the bowl with the tofu. Toss gently so each piece is evenly coated in the dry mixture.

Lightly mist the coated tofu with cooking spray (a quick 1-second spray) and toss again so the coating adheres.

Preheat the air fryer to 390°F (about 199°C). Arrange the tofu cubes in a single layer in the air fryer basket with small gaps between pieces (cook in batches if needed).

Air-fry the tofu at 390°F for 15 minutes, flipping the pieces halfway through cooking, or until golden brown and crispy. (Air fryer models vary; cook until desired crispiness.)

Meanwhile, make the dipping sauce: in a bowl combine sesame oil, gochugaru, soy sauce, minced garlic, brown sugar, water, sesame seeds, diced jalapeño, and diced green onions. Stir until the sugar dissolves and ingredients are well mixed.

When the tofu is crispy, transfer to a serving plate and serve immediately with the spicy sesame-gochugaru dipping sauce for dipping.

Enjoy warm.

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