Popcorn Air Fryer Tofu

If you’re looking for a new way to enjoy tofu, this popcorn air fryer version is definitely worth a try. It skips the deep frying, for something healthier and lighter in the air fryer. The tofu is torn into bite-sized chunks, tossed in a spiced cornflour coating, and crisped up in the air fryer until golden. The result is light, crunchy pieces that are perfect for dipping, scattering over a salad, or adding to a bowl of rice and veggies.

It’s one of those recipes that feels a bit like comfort food, but it’s still quick and simple enough for a weeknight. It’s also easily adaptable to your own tastes — you can play around with the spices to suit your mood, keep it mild, or add more chilli if you want some heat. However you season it, you end up with a snack or side that’s fun and surprisingly moreish.

What you need to make popcorn airfryer tofu

• tofu

• oregano

• paprika

• ground ginger

• onion granules

• garlic granules

• red chilli flakes (optional if you would like more heat)

• cornflour

• vegetable oil

Substitution and Ingredient Notes

Tofu: Extra-firm tofu works best. I opt for Caukdron or Tofoo! The drier it is, the crispier it will get.

Herbs and spices: The oregano, paprika, ginger, onion, garlic, and chilli combo is savoury and a little warming. Don’t be afraid to swap in what you have — smoked paprika gives a deeper flavour, cumin adds earthiness, and chilli flakes can be dialled up or down depending on your preference.

Cornflour (or cornstarch): This is what gives the coating that light, crunchy texture. Potato starch or arrowroot will do the same job if that’s what’s in your cupboard.

Oil: Just a little vegetable oil helps everything crisp evenly. Sunflower, rapeseed, or even olive oil will all work.

Serving Suggestions

• With dips: These are brilliant with ketchup, sriracha mayo, or a quick yoghurt-based dip with lemon and herbs. You can also make your own chilli mayo by swirling your favourite hot sauce into vegan mayonnaise. Another faouvrite of mine, is harissa mixed into coconut yoghurt!

• In a wrap or taco: Add some crunchy veg, a drizzle of sauce, and a handful of tofu pieces for an easy lunch.

• On top of bowls: Scatter over rice, noodles, or a salad to add protein and texture.

How to make

In a bowl, add the cornflour, spices, herbs and salt and pepper. Combine. Feel free to play around with the flavours here to your liking, reducing the chilli for something a little less spicy.

Break the tofu into chunks, and toss in the cornflour mix, making sure the tofu is evenly coated. Opt for an extra firm tofu! And don’t worry about pressing, as I find sometimes pressing and then airfrying can make the tofu a little dry. Just give it a little squeeze to get the excess water out.

You can also cube the tofu by chopping with a knife, but breaking it up makes it feel more like popcorn “chicken”.

Spray the inside of the air fryer with a vegetable oil spray, and place tofu pieces in the tray. Spray the top of the tofu pieces with some extra vegetable oil spray, and cook for approx 20 minutes at 190°C, turning or tossing as they cook. They’re ready when they’re perfectly golden and crispy.

If you don’t have an oil spray, you can simply drizzle over some vegetable oil and toss to coat.

Serve with a salad or chips and dips of your choice. I like to make my mango chutney and coriander dip.

Fancy more tofu recipes?

• Tofu ‘Chicken’ Nuggets
• How to Make Easy Baked Tofu
• Spicy Tofu Nuggets
• Sweet and Sticky Tofu
• Sweet & Sour Tofu

Did you make this popcorn airfryer tofu recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.