Air Fryer Sweet Chili Tofu (Printable)

Golden tofu nuggets tossed in a tangy sweet chili glaze, cooked to crispy perfection in an air fryer.

# What You'll Need:

→ Tofu Nuggets

01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp all-purpose flour or rice flour for gluten-free
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 2 tbsp neutral oil such as canola or avocado

→ Sweet Chili Sauce

10 - 1/3 cup sweet chili sauce store-bought or homemade
11 - 1 tbsp soy sauce or tamari for gluten-free
12 - 1 tsp rice vinegar
13 - 1 tsp sesame oil

→ Garnish

14 - 1 tbsp sesame seeds
15 - 2 tbsp chopped green onions

# How to Cook:

01 - Wrap the tofu in a clean towel and place a heavy object on top. Let it drain for 10 to 15 minutes to remove excess moisture.
02 - Cut the drained tofu into bite-sized nuggets approximately 0.75 to 1.25 inches each.
03 - In a large mixing bowl, combine cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the tofu nuggets in the mixture until evenly coated.
04 - Drizzle the neutral oil over the tofu pieces and toss again to ensure all nuggets are well coated.
05 - Arrange the tofu nuggets in a single layer in the air fryer basket without overcrowding to ensure even crisping.
06 - Air fry at 400°F for 12 to 15 minutes, shaking the basket halfway through cooking, until the tofu is golden and crispy.
07 - While the tofu cooks, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl until fully combined.
08 - Once the tofu is cooked, transfer it to a large bowl. Pour the sauce over and gently toss to coat all nuggets evenly.
09 - Transfer to a serving plate and garnish with sesame seeds and chopped green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Crispy exterior meets soft center in a way that converts even skeptical tofu eaters into believers.
  • Twenty minutes from thought to table means you can make something impressive without the stress.
  • The sauce sticks around in your brain long after the nuggets are gone, begging you to make a double batch next time.
02 -
  • Skipping the tofu press was my mistake once, and the resulting soggy nuggets taught me that this step isn't optional—it's the whole game.
  • Crowding the air fryer basket traps steam and ruins everything, so if you're making a lot, do it in batches and keep the first ones warm in a low oven.
  • The sauce needs to go on right when the tofu comes out hot, otherwise you'll be eating room-temperature nuggets instead of warm ones that actually hold the flavor.
03 -
  • Spray the coated tofu lightly with oil before air frying if you want extra crispiness and a deeper golden color on every surface.
  • Tempeh works beautifully as a substitute if you want a slightly nuttier texture and different flavor profile, though you might need to adjust cooking time slightly.
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