Crispy tofu gets a bad reputation, and honestly, most of the time it’s deserved. Soggy, pale, weirdly spongy — that’s what happens when you skip the pressing step or try to pan-fry it in a skillet that isn’t hot enough. But in an air fryer? Totally different story. The hot circulating air pulls moisture out fast and you get these little golden cubes with genuinely crispy edges and a tender inside. I’ve been making this version on repeat for months.
The sticky soy-ginger glaze is simple. Soy sauce, honey, a little rice vinegar, fresh ginger and garlic, a small hit of sesame oil. You make it in a saucepan in about five minutes while the tofu is cooking. I usually add sriracha — it doesn’t make it spicy exactly, just gives it some depth. The whole thing comes together in under 30 minutes, and it’s the kind of dinner that feels more put-together than the effort actually warrants.
If you don’t have an air fryer yet, a toaster oven at high heat works really well too. I’ve done it both ways. The toaster oven version takes a few extra minutes and you won’t get quite the same crackling crust, but it’s still excellent. You’ll want a good toaster oven baking pan that conducts heat evenly — a dark or perforated one is ideal. For air fryer folks, just about any air fryer basket will do the job as long as you don’t crowd the tofu.
Serve it over jasmine rice with scallions and sesame seeds and a squeeze of lime. That’s it. It’s fast, it’s satisfying, and it’s the recipe I reach for when I want something that tastes like it took effort but really, really didn’t.
Air Fryer or Toaster Oven Brussels Sprouts with Honey, Soy, and Toasted Sesame
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Ingredients
Tofu
Sticky Soy-Ginger Glaze
For Serving
Instructions
Press and Prep the Tofu
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Press your tofu first — this is non-negotiable if you want it crispy. Wrap the block in a clean kitchen towel, set something heavy on top (a cast iron skillet, a big can of tomatoes, whatever), and let it sit for at least 20 minutes. Longer is better. I usually press mine for 30 and it makes a real difference.
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Cut the pressed tofu into roughly 1-inch cubes. Pat them dry one more time with a paper towel if they still look damp. Add the cubes to a medium bowl.
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Drizzle the oil over the tofu, sprinkle on the cornstarch, salt, and garlic powder, then toss gently until every piece is coated. The cornstarch is what gets you that crispy exterior, so don't skip it.
Air Fryer Method
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Preheat your air fryer to 400°F for 3 minutes.
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Arrange the tofu cubes in a single layer in the basket. Don't crowd them — cook in two batches if needed. Air fry at 400°F for 15 to 18 minutes, shaking the basket halfway through, until the cubes are golden and have some nice crispy edges.
Toaster Oven Method
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Preheat your toaster oven to 425°F. Line the toaster oven pan with parchment or foil and lightly oil it.
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Spread the tofu in a single layer on the prepared pan. Roast for 20 to 25 minutes, flipping the pieces at the halfway point, until they're golden brown and the edges have crisped up. Toaster oven tofu won't get quite as crackling-crispy as air fryer tofu, but it's still really, really good.
Make the Glaze
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While the tofu cooks, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha in a small saucepan. Bring it to a gentle simmer over medium heat, stirring to combine.
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Add the cornstarch slurry (that's 1 tsp cornstarch stirred into 1 tbsp cold water) and stir constantly for about 1 to 2 minutes until the glaze thickens enough to coat a spoon. Pull it off the heat. It'll continue to thicken as it sits.
Finish and Serve
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Transfer the hot crispy tofu to a bowl and pour most of the glaze over it. Toss quickly — you want every piece coated but you also want to serve it fast while it's still crispy. Sitting in sauce too long makes it soft.
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Serve over jasmine rice. Drizzle over any remaining glaze, scatter on the scallions and sesame seeds, and squeeze a wedge of lime over the whole thing right before eating.
Notes
Pressing the tofu is genuinely the most important step here. If you're short on time, even 15 minutes of pressing helps.
For extra-crispy results in both methods, make sure the pieces aren't touching in the basket or on the pan.
The glaze recipe makes a little extra — I like to drizzle some over the rice too, not just the tofu.
Leftovers keep well in the fridge for up to 3 days. Store the tofu and glaze separately if you can, then reheat the tofu in the air fryer at 375°F for 4-5 minutes to crisp it back up.
Want to bulk it up? Roasted broccoli or snap peas tossed in alongside the tofu (or on a second pan) round it out nicely.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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