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Sticky & Crunchy Teriyaki Tofu in the Air Fryer

4.86 from 7 reader reviews
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3
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Ingredients

Teriyaki Sauce

  • ½ cup low sodium soy sauce
  • ½ cup pineapple juice
  • ¼ cup maple syrup
  • 2 teaspoons unseasoned rice vinegar
  • 3 cloves garlic, finely minced with a Microplane
  • 2-inch piece ginger, finely minced with a Microplane
  • ¾ teaspoon toasted sesame oil
  • 1 tablespoon arrowroot starch or cornstarch

Tofu, Broccoli & Assembly

  • 1 block (1 lb/454 grams) firm or extra firm tofu
  • 1 tablespoons salt
  • 2 ½ cups boiling water
  • 3 tablespoons avocado oil, divided
  • ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon arrowroot starch or cornstarch
  • 1 bunch broccoli, cut into florets (about 4 cups florets)
  • cooked rice, to serve
  • sliced green onions, to serve

Instructions

  • Make the teriyaki sauce. In a large skillet, combine the soy sauce, pineapple juice, maple syrup, rice wine vinegar, garlic, ginger, and sesame oil. Whisk to combine and bring to a boil over high heat. Then, lower heat to a simmer and continue to simmer until sauce has reduced by a third, about 4-5 minutes. In a small bowl, combine arrowroot and 1 tablespoon of cold water. Stir to combine and add to the sauce. Keep stirring until the sauce has thickened. Turn off the heat, leaving the skillet in place.
  • Drain the tofu and tear it into 2-inch pieces. Place the tofu pieces in a medium bowl. Add the salt and pour over the boiling water. Give it a stir and let it sit for 5 minutes.
  • Drain the tofu and thoroughly blot it dry with paper towels or a clean kitchen towel. Dry the bowl it was soaking in as well.
  • Preheat the air fryer to 375°F. Set the timer for 16 minutes.
  • In the medium bowl, toss the tofu pieces with 2 tablespoons of the avocado oil, ground black pepper, garlic powder, and onion powder. Once coated, sprinkle the arrowroot starch. Toss until you can no longer see any white, powdery bits.
  • Transfer the coated pieces of tofu to your air fryer basket, shaking the basket/arranging the pieces so that each piece has a bit of space. Pop the basket in.
  • In the same medium bowl, toss the broccoli florets with the remaining tablespoon of avocado oil, salt, and pepper. When there’s 7 or so minutes left on the air fryer timer, push the tofu over to one side and add the broccoli to the open spot in the air fryer.
  • Remember to give the tofu a little shake/stir every 5 minutes to evenly brown and crisp up the pieces. The tofu is done when it's evenly deep golden brown and crisp on all sides.
  • Right before assembling, turn the heat on under the teriyaki sauce to low. If the sauce has thickened a bit too much, whisk in a splash of water.
  • Once the tofu is browned and the broccoli is tender, remove from the air fryer. Toss the tofu pieces in the gently warmed teriyaki sauce. Once coated, serve the tofu over cooked rice with the broccoli and sliced green onions to garnish.

Equipment

Recipe Notes

  • I have not been able to replicate the texture of air fried tofu in a normal oven. For folks working without an air fryer, I recommend checking out my crispy baked tofu bits recipe, which utilizes cornmeal for extra crunch. To bake the broccoli alongside in the oven, I would add it to the baking sheet with 15 minutes left of cooking time.
  • My air fryer basket is quite large, so it can handle this volume of food. If yours is on the small side, you may have to do the cooking in batches.
  • I have also used a pineapple & orange juice blend in place of pure pineapple juice and it was great!
This is a fast and flavorful dinner--ready in 30 minutes! Teriyaki tofu has a crunchy texture with a glossy coating of salty-sweet homemade teriyaki sauce. Broccoli cooks alongside the tofu in the air fryer for maximum ease.