Air Fryer Sweet Chili Tofu

The first time my air fryer sat idle was honestly a bit disappointing—until I got curious about what would happen if I stopped treating tofu like it needed to be soft and embracing its crispy potential instead. Watching those golden nuggets emerge, crackling and dense with flavor, felt like discovering a secret the whole time had been hiding in plain sight. My kitchen suddenly smelled like a restaurant I'd been meaning to visit, and I realized this wasn't just a snack—it was the kind of thing people actually ask you to make again.

I made these for friends on a Tuesday night when I was too tired to plan anything fancy, and the way people kept reaching for more while talking made me understand that good food doesn't need ceremony. Someone asked for the recipe before dessert arrived, which honestly felt better than any compliment about my cooking abilities.

Ingredients

• Extra-firm tofu (400 g): The foundation of everything here—pressing it hard is non-negotiable, and those 10 to 15 minutes of weight transform watery softness into something that'll actually turn golden.
• Cornstarch (2 tbsp): This is your crispy secret, the ingredient that makes the difference between soft nuggets and ones that actually shatter when you bite down.
• All-purpose flour (2 tbsp): Holds the coating together and adds body, though rice flour works beautifully if gluten isn't your friend.
• Garlic and onion powder (1 tsp each): Background singers that give the tofu personality without overshadowing the main event.
• Smoked paprika (1/2 tsp): Brings a whisper of something warm and slightly smoky that makes people wonder what your secret is.
• Salt and pepper: Always taste as you go—seasoning is personal, and you might find you like it bolder than the recipe suggests.
• Neutral oil (2 tbsp): Crucial for helping that coating toast into something crispy rather than just sitting there coating things.
• Sweet chili sauce (1/3 cup): The personality of the entire dish—store-bought is absolutely fine and honestly faster than homemade on a weeknight.
• Soy sauce, rice vinegar, and sesame oil: This trio balances the sweetness with depth, making the sauce complex enough to keep eating.
• Sesame seeds and green onions (optional but encouraged): Finishing touches that turn something good into something people photograph.

Instructions

Press your tofu like you mean it:

Wrap it in a clean kitchen towel, set a heavy pot or cast iron on top, and let gravity do the work for 10 to 15 minutes. This step isn't glamorous, but it's the difference between soggy and sensational.

Cut into bite-sized pieces:

Aim for nuggets about the size of your thumbnail—uniform sizes mean everything cooks at the same rate and creates that satisfying little bite.

Create your coating station:

Mix cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl, then toss the tofu until every surface is covered in what looks like seasoned snow.

Oil it properly:

Drizzle the neutral oil over the coated tofu and toss again—this step transforms your coating from dusty to one that'll actually crisp up in the air fryer.

Arrange in the air fryer:

Single layer, not touching if you can help it, because overcrowding means steam instead of crispiness. If they're crammed in there, the results won't be the same.

Fry until golden:

Set to 200°C (400°F) for 12 to 15 minutes, shaking the basket halfway through. You're listening for that slight rattle when you shake—that's when you know they're getting crispy.

Make the sauce while tofu cooks:

Combine sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl and give it a gentle stir. Taste it straight—you might want to adjust the balance depending on your sauce brand.

Toss and coat:

Transfer the hot tofu to a bowl, pour the sauce over top, and toss gently so every nugget gets coated without breaking apart. The heat helps the sauce stick better than if you cooled them first.

Garnish and serve:

Scatter sesame seeds and green onions over the top right before serving, and get them to the table while they're still warm enough to matter.

Save

There's something oddly satisfying about making something restaurant-quality in your own kitchen without any pretense or complicated techniques. My partner started requesting these for their work lunches, which meant I suddenly had a reason to use my air fryer more than once a week.

Why This Works as a Main Dish

Serve these over steamed rice or noodles and you've got something that feels complete without needing to cook three other things. The protein from the tofu plus the carbs makes it actually filling, not just a passing snack you regret an hour later. I've noticed that when I add a simple side of sautéed vegetables, people feel genuinely satisfied without that sluggish fullness that comes from heavier food.

Playing With Flavors

The base recipe is solid, but your sauce is where you get to be creative without starting from scratch. Red chili flakes add genuine heat without changing the whole vibe, while a splash of lime juice brings brightness if the sauce feels too thick or sweet. I've also tried ginger paste and white miso, and both times the nuggets tasted different but still felt like themselves.

Storage and Leftovers

These stay crispy for about a day in an airtight container, though honestly they're best eaten right away when they're still warm and that coating still has some snap to it. Reheating in the air fryer for a few minutes brings them back to life better than a microwave ever could. If you're planning to make them ahead, coat and chill the tofu beforehand—you can go straight from fridge to air fryer without thawing.

• Cold leftovers taste surprisingly good over salad, especially with a drizzle of the extra sauce on top.
• Freeze cooked nuggets in a container and reheat them whenever you need a quick meal.
• The sauce keeps for days in a jar in the fridge, so you can make extra and have it ready for future batches.

Save

These nuggets turned into the kind of recipe I make without thinking, the one that's become part of my regular rotation because it works every single time. There's something honest about food that tastes better than it seems like it should, and this is exactly that.

Recipe Questions & Answers

→ How do I press tofu properly?

Wrap tofu in a clean towel and place a heavy object on top for 10-15 minutes to remove excess moisture, ensuring better crispiness.

→ Can I make these nuggets gluten-free?

Yes, use rice flour and tamari instead of all-purpose flour and soy sauce to keep the nuggets gluten-free.

→ What’s the best temperature for air frying tofu nuggets?

Air fry at 200°C (400°F) for 12-15 minutes, shaking halfway to achieve an even golden crust.

→ Can I add extra heat to the sauce?

Absolutely! Add a pinch of red chili flakes to the sweet chili sauce for a spicy kick.

→ How can I serve these tofu nuggets?

Serve with steamed rice, noodles, or wrapped in lettuce leaves for a light and tasty dish.

→ Is it necessary to toss tofu in oil before air frying?

Drizzling oil on coated tofu nuggets helps them brown evenly and crisp up nicely in the air fryer.