Air Fryer Crispy Tofu Salad

a close up view of a fork digging into tofu salad

Air Fryer Crispy Tofu Salad

Crunchy, healthy and easy-to-make, this Air Fryer Crispy Tofu Salad is the way to elevate your lunch routine. This dish is packed with flavor, texture, and nutrition, making it the perfect meal or side dish for any occasion.

Course Salad

Cuisine American, Asian

Keyword air fryer tofu salad, crispy tofu salad, easy tofu salad, how to make crispy tofu salad

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 216kcal

Author Gunjan

Ingredients

Marinade

2 tbsp low sodium soy sauce
1 tbsp ketchup
1 tsp garlic powder
1 (16 oz) pack of extra firm tofu (drained, pressed, chopped)
1/4 cup cornstarch

Dressing

1 tbsp extra virgin olive oil
3 tbsp lemon juice
1/2 tsp salt
1/2 tsp crushed black pepper
2 tsp white sesame seeds
1 tbsp dried thyme
1 tbsp maple syrup

Others

1 cup shredded or thinly cut lettuce
1 cup baby arugula
1 cup broccoli slaw
1/2 cup thinly sliced red bell pepper (length wise)
1/2 cup thinly sliced yellow bell pepper (length wise)
1/2 cup thinly sliced onion (length wise)
1/4 cup thinly sliced carrots (length wise about the size of baby carrot)

Instructions

In a large bowl, combine soy sauce, ketchup, garlic powder and whisk it smooth.
Toss in tofu and gently coat each piece without breaking tofu.
Sprinkle cornstarch and toss gently making sure the pieces do not break.
Place marinated tofu into the air fryer basket in a single layer and attach it to the air fryer. Discard the extra liquid in the bowl if any. Turn it on at 350 degree for 25 minutes. At 10 minutes, pause and detach the basket. Flip each of the pieces with the help of tongs and attach the basket to the air fryer again. Turn it on and air fry for another 10 minutes. Pause and detach the basket again. Then shake the basket vigorously to make sure that the tofu pieces are not sticking to each other. Attach the basket again to the air fryer and turn it on for another 5 minutes. Once done, turn it off. Detach the air fryer basket and keep it aside.
In a glass jar, combine all the dressing ingredients (olive oil, lemon juice, salt, pepper, sesame seeds, thyme and maple syrup). Whisk it or close the lid of the jar and shake it well. Keep it aside.
In a large salad bowl, combine all the salad veggies (lettuce, arugula, broccoli slaw, bell peppers, onion and carrots). Roughly toss with large spoons.
Place air fried tofu pieces on the veggies. Shake or stir the dressing again and drizzle it over the salad. Toss with large spoons and serve immediately.

Notes

This salad tastes best when served immediately. If kept for longer tofu softens and the veggies may lose its texture too.
You may make the dressing and refrigerate the dressing in the glass bowl/glass jar for about 2 weeks. When ready whisk and drizzle over your salad.
Make sure to press the tofu really well so that there is no excess moisture.
To bake tofu: preheat oven at 400-degree Fahrenheit and prepare a baking sheet with parchment paper. Place the marinated tofu in a single layer on the baking sheet and bake it in the middle rack of the oven for 35-40 minutes or until crispy. At 20 minutes take out the baking sheet and flip all the tofu pieces with the help of tongs. Place it again in the middle rack of the oven and bake for another 10 minutes. Check if its crispy or else bake for another 5-10 minutes. Make sure it does not burn. When done, take it out and place it on a flat counter to cool down a bit. Tofu will get crispier as it cools down a bit.

Nutrition