Air Fryer Salt & Pepper Crispy Tofu

This air fryer salt & pepper crispy tofu is one of those recipes I make when I’m craving something bold, flavorful, and a little addictive — without going anywhere near a deep fryer. The tofu gets incredibly crispy in the air fryer, then it’s tossed with sizzling onions, garlic, and fresh chilies so it smells like your favorite Chinese takeout spot… but tastes even fresher. It’s light, crunchy, peppery, and honestly one of the easiest “wow factor” tofu dishes you can make at home.

If you enjoy Chinese-inspired flavors like this, you’ll also love this Air Fryer Korean Chicken Wings recipe— it has irresistible seasoning but with juicy chicken instead. Now, let’s get into this tofu magic.

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutes 
• Instructions
• Pro Cooking Tips 
• FAQs
• Air Fryer Salt & Pepper Crispy Tofu

Why You’ll Love This Recipe

• Ultra-crispy… but without deep frying: The cornstarch and air fryer combo creates that crackly, golden shell that honestly rivals restaurant versions.
• Packed with flavor: Garlic, onion, chilies, and freshly ground pepper coat the tofu beautifully — every bite hits with heat, aroma, and savoriness.
• Ready in about 30 minutes: It’s a quick dinner, appetizer, or “I need something delicious now” recipe.
• Simple ingredients, big payoff: No complicated sauces or techniques — just smart seasoning and good texture.
• A great vegetarian alternative to salt & pepper chicken: Same vibe, lighter and plant-based.

Video Instructions

Ingredients & Substitutes 

• Extra-firm tofu: This is key for structure and crispiness. I’ve tried firm tofu — it works, but extra-firm is definitely better. You can use firm tofu if you press it a bit longer. 
• Cornstarch: Gives that addictive crispy coating. You can use potato starch to make it even crunchier.
• Green chilies: Bring freshness and heat. I like to switch out for jalapeño or Asian green chili at times. For less heat: Remove seeds or skip completely.
• Onion & garlic: These give the dish its fragrance — keep them sliced/minced so they cook fast.

Instructions

Step 1 – Prep & Season the Tofu

Press tofu for at least 10 minutes, then cut into cubes. Toss with cornstarch, salt, black pepper, and white pepper until coated.

Step 2 – Air Fry Until Crispy

Preheat to 390°F (200°C). Lightly oil or spray tofu.Air fry 10 minutes, shake the basket, then cook 8–10 minutes more until golden.

Step 3 – Sauté the Aromatics

Heat 1 tablespoon oil in a skillet. Cook onions for 3 minutes. Add garlic + chilies; sauté 1–2 minutes until fragrant.

Step 4 – Combine

Add the crispy tofu to the pan and toss quickly so everything coats evenly.

Step 5 – Serve

Serve hot as a snack, appetizer, or over rice/noodles.

Pro Cooking Tips 

• Press the tofu — it makes all the difference: Every time I skip pressing properly, I regret it. Removing moisture is what allows the coating to crisp instead of steaming. I usually wrap it in paper towels or a clean kitchen towel and weigh it down with something heavy for at least 10 minutes — longer if I have the time.
• Coat evenly and don’t rush the seasoning: I always take a minute to toss the tofu well in cornstarch and pepper so every cube gets coated. This is what gives that crunchy “fried tofu” shell without oil splattering everywhere.
• Don’t overcrowd the air fryer basket: I’ve tested this enough times — when tofu pieces are piled up touching each other, they come out soft. Give them breathing room. If you need to cook in two batches, it’s worth it.
• Shake halfway — but let it finish undisturbed: A quick shake helps everything crisp evenly, but I let the tofu sit untouched for the last few minutes. That’s when it develops its best golden crust.
• Add aromatics at the end, not early: I like cooking the garlic, onion, and chilies separately and tossing them in at the end. This keeps the tofu crunchy and prevents a soggy coating.
• Want extra restaurant-style flavor? A tiny pinch of MSG or chicken seasoning gives it that true Chinese-takeout depth. Totally optional, but incredible.
• Make it your way: Sometimes I keep it mild, other days I go heavy on the chilies — this recipe is super forgiving and easy to customize based on your spice tolerance.