Crispy Air Fryer Firecracker Tofu
This Air Fryer Firecracker Tofu is crispy, spicy, and so easy to make! Dip it in homemade dairy free firecracker sauce for the ultimate flavor combo! This tofu recipe is vegan, dairy-free, gluten-free, and can be made both in an air-fryer and in the oven.
You have to try this spicy and crispy air fryer firecracker tofu recipe! It’s a game-changer!
It’s fairly easy to make and taste so much better than take out! You will never go back to eating boring and flavorless tofu again.
Pair this crispy tofu with fried rice and steamed broccoli, and of course the best homemade firecracker sauce ever!
If you are looking for other flavorful tofu recipes, look no further. Try this Authentic Chinese Sticky Tofu or this Chinese Garlic Tofu Stir Fry.
Is it Necessary to Press the Tofu First?
To get the best crispy texture of the firecracker tofu you need to press out the excess water before coating it with breadcrumbs and air-frying it.
But if you are running low on time, honestly, you don’t have to. (especially if you prefer the softer texture of Tofu)
I have a few tips on how to succeed with pressing tofu.
- Use extra firm tofu
These are a lot of different types of tofu. For best result for these air fryer firecracker tofu use nothing less than extra firm tofu. - Buy a tofu press
If you cook a lot of tofu it might be a good idea to buy a tofu press. You can buy them of Amazon for about $20, and will make your tofu life a little easier. - Press with something heavy
Press the tofu with a heavy object, like a pan with a few books on top, for 20-60 min. This is actually how I do it. - Wrap it in paper towels
Cut the tofu in half, wrap it in paper towels or a clean kitchen towel and gently press/pat the tofu until most of the water is removed. This is what I do if I’m short on time. - Freeze the tofu
If you are a planner you can freeze the tofu ahead before making the firecracker tofu (1 day or up to 2 months). When defrosting the tofu most of the excess water is naturally going to seep out of the tofu with no pressing required. Just pat dry with a paper towel. Defrost the tofu in the fridge over night or on the kitchen counter for a few hours.
What is spicy air fryer tofu made of?
This recipe is divided into 3 sections: protein, breading station, and firecracker dipping sauce. Follow the steps and you will make the best tofu ever.
Tofu
- Extra-firm tofu
Breading station
- Flour, all-purpose flour, gluten-free, or oat flour
- Vegan butter, melted
- Vegan mayo
- Sriracha
- Garlic powder
- Black pepper, freshly cracked
- Bread crumbs, I used panko
- Red chili flakes
Firecracker Dipping Sauce
- Vegan mayo
- Milk of choice
- Sriracha
- Soy sauce
- Red chili flakes
- Black pepper, freshly cracked
- Garlic clove, minced
This air fryer firecracker recipe doesn’t require any salt because both the sriracha and soy sauce are salty. However, you can add some to your preferred taste.
How to make air fryer Firecracker tofu
Start with pressing the tofu to remove excess water. Press the tofu with a heavy object, like a pan with a few books on top, or see tips above.
Then, cut the tofu into 1-inch cubes.
How to Make This in the Oven
How to Make Firecracker Sauce
In a bowl, combine vegan mayo, milk of choice, sriracha, soy sauce, red chili flakes, black pepper, and one minced clove of garlic. Mix well and chill until it’s time to serve the air-fried firecracker tofu.
Enjoy!
What to serve the crispy air fryer firecracker tofu with
Serve these crispy and flavorful tofu bites with the homemade firecracker sauce and garnish with scallion, sesame seeds, and/or red chili flakes.
I also like to serve them with rice and veggies for a delicious and filling dinner.
For something extra yummy, serve the firecracker tofu with this fried cauliflower rice.
Try topping your favorite salad with the crispy air fryer firecracker tofu. It’s like protein and croutons in one.
Or simply eat them as a snack!
What’s your favorite way of cooking tofu? Leave me a comment below!
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Get the recipe:Crispy Air Fryer Firecracker Tofu
Ingredients
Protein
- 1 block extra firm tofu
Breading Station
- 1/4 cup vegan butter
- 1/4 cup vegan mayo
- 3 tbsp sriracha
- 2 tsp garlic powder, divided
- A few Cracks of black pepper
- 1/3 cup of flour*
- 1 cup bread crumbs, (I love using panko)
- 1 tsp red chili flakes
Firecracker sauce
- 1/4 cup vegan mayo
- 1-2 tbsp milk of choice **
- 3-4 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp red chili flakes
- 1 garlic clove, minced
- Fresh cracked pepper, *to taste
Instructions
Prepping the Tofu
- Start with pressing the tofu to remove excess water. Press the tofu with a heavy object like a pan with a few books on top, or see tips above.
- Cut the tofu into 1-inch cubes.
Prep the Breading Station
- Set up the breading station. You will need three shallow dishes. Arrange the dishes from left to right.
- 1st dish: add the flour.
- 2nd dish: add vegan mayo, vegan melted butter, sriracha, 1 tsp garlic powder, and freshly cracked black pepper. Whisk until evenly combined.
- 3rd dish: add the panko crumbs, 1 tsp garlic powder, and red chili flakes. Stir well with a fork.
Making the Firecracker Tofu
- Dunk the tofu cubes in the flour and shake off any excess flour.
- Dip it in the mayo mixture and make sure it coats all sides of the tofu.
- Roll it in the panko bread crumbs and coat all sides. Press the breadcrumbs into the tofu to make sure it sticks.
- Repeat the steps for all the tofu.
- Spray the air-fryer basket with oil and place the tofu in it. Make sure the tofu bites don’t touch each other for the best crispy surface.
- Preheat the air fryer to 400F for 3-5 minutes and fry the tofu for 10-15 minutes or till desired crispiness****If you don’t have an air fryer, you can bake the tofu in a 400F preheated oven for 15 minutes. Flip them after half the time.
Firecracker Dipping Sauce
- In a bowl, combine vegan mayo, milk of choice, sriracha, soy sauce, red chili flakes, black pepper, and one minced clove of garlic. Mix well and chill until it’s time to serve the air-fried firecracker tofu.
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
