Crispy Breaded Air Fryer Tofu with Panko

close up of air fryer panko tofu with green onions and red chili pepper

5 from 6 votes

Crispy Breaded Air Fryer Tofu with Panko

Light, crispy, crunchy perfection: Air Fryer Tofu with Panko breadcrumbs! A crispy tofu recipe that's easy, healthy, and on the table in 15-minutes. Enjoy as a side dish or light meal with rice and kimchi. Or serve as a snack or appetizer with Korean dipping sauce. One of those easy delicious recipes for when you're craving that deep-fried crunch -- without deep frying.

Prep Time5

Cook Time10

Course: Side

Cuisine: Asian, Korean

Keyword: Air Fryer, Dipping Sauce, Panko, Tofu

Servings:

Calories: 532kcal

Author: Lis Lam

Equipment

Air Fryer (I use the Cosori 5.8L)
Oil Spray

Ingredients

Panko Tofu

1 block/ 454 grams/ 16 oz firm or extra-firm tofu
1/4 cup potato starch (or corn starch) (plus a little more if you run short at the end)
1 tsp salt
1/2 cup + 2 Tbsp panko breadcrumbs
1 large egg, beaten well

Yangnyeom Jang

2 Tbsp soy sauce
2 Tbsp water
1 Tbsp rice vinegar (white vinegar also works)
1 Tbsp sesame oil
1 clove garlic, minced
1 Tbsp Gochukaru (Korean chili flakes)
1 green onion, finely diced
1 Tbsp sesame seeds
1 tsp sugar

Garnish:

2 green onions, finely diced
1 red fresno chili pepper, finely diced(jalapeno also works)

Instructions

Pre-heat Air Fryer. Preheat at 400F for 5 minutes.
Cut Tofu. Drain tofu and slice into 1x2 inch cubes. I make a 4x4 grid (16 pieces) directly into the tofu block. The tofu should be 2 inches deep.
Set up Dreding Station. Set up a dredging station with 3 separate bowls. In the first shallow bowl, whisk together the potato starch and salt. In the second bowl, add the panko breadcrumbs. In the third bowl, add egg and whisk lightly with a fork.
Dredge Tofu. Start dredging: Dip tofu blocks carefully into the potato starch and salt. Then, dip it into the egg wash. Then, coat with the panko. Make sure all sides are evenly coated.
Cook in Air Fryer. Carefully place tofu in the Air Fryer. Make sure there's a little space between each tofu block; they should not touch each other. Spray all over with vegetable oil. There's no need to spray the bottom of the tofu. Cook at 400F for 10-12 minutes.
Make the dipping sauce (Yangneom Jang). While the tofu cooks, make the sauce. Add all ingredients in a small bowl and mix.
Garnish. Finely mince green onions and red Fresno chili pepper. When the tofu has finished cooking, remove from the Air Fryer and arrange on a plate. Garnish with green onion and red chili pepper.
Serve. Serve with dipping sauce for a light meal or snack. Or, serve with rice, fried egg, and kimchi for a more substantial meal. Enjoy!

Video

Notes

Tips:

Serve immediately. Air Fryer Tofu tastes best when served piping HOT. After cooking, transfer to a plate and serve right away. If the tofu get cold, reheat in the Air Fryer at 400F for 1-2 minutes.
Store in an airtight container. Amazingly, Air Fryer Panko Tofu stays crispy and crunchy for several days. Store in the fridge, in an airtight container. Reheat for 4-5 minutes at 400F in the Air Fryer.

Save leftover Yangnyeom Jang sauce. Store leftovers in the fridge, tightly covered. It should keep for 1-2 weeks, as long as there's no cross-contamination. Yangnyeom Jang can be used for mandu, pot stickers, dumplings, savory pancakes, etc. It's also drizzled over Kongnamul Bap and other rice dishes.

Nutrition