Description
These Crispy Air-Fried Tofu Balls are a delightful vegan appetizer or snack featuring pressed extra-firm tofu mixed with savory seasonings, coated in a crunchy breadcrumb mixture, and cooked to golden perfection in an air fryer. They’re packed with umami flavors, easy to make, and come with an optional tangy and slightly spicy dipping sauce. Perfect served with steamed rice or noodles or as a tasty party finger food.
Ingredients
Scale
For the tofu balls:
- 14 oz (400 g) extra-firm tofu, pressed well
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil (or neutral oil like canola)
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated (or 1/2 tsp ground ginger)
- 2 green onions, finely chopped (white and green parts)
- 1 small carrot, finely grated (about 1/3 cup)
- 1/4 cup finely chopped cilantro or parsley (optional but recommended)
- 1/4 cup panko breadcrumbs (or regular breadcrumbs)
- 1/4 cup cornstarch (or potato starch)
- 2 tbsp nutritional yeast or finely grated Parmesan (optional, for umami)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika or regular paprika
- 1/4 tsp chili flakes or cayenne (optional, for heat)
For the crispy coating:
- 1/3 cup panko breadcrumbs
- 2 tbsp cornstarch
- 1 tbsp neutral oil (to toss with crumbs for extra crispiness)
- Pinch of salt and pepper
For the dipping sauce (optional but recommended):
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1–2 tsp maple syrup, honey, or sugar (to taste)
- 1 tsp sriracha or chili garlic sauce (optional, to taste)
- 1 tsp toasted sesame seeds
- 1 tbsp finely sliced green onion
For serving (optional):
- Steamed rice or noodles
- Extra chopped green onion
- Toasted sesame seeds
- Lime or lemon wedges
Instructions
- Prepare the tofu: Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place a flat plate or cutting board on top, then set a moderate weight like a skillet or some cans on it. Press for 20–30 minutes to remove excess moisture, which is essential for firm, non-mushy tofu balls and maximum crispiness.
- Preheat the air fryer: Preheat your air fryer to 380°F (190°C) for about 5 minutes while you prepare the tofu mixture. Lightly grease the air fryer basket with a small amount of oil or use a perforated parchment liner safe for air fryers.
- Make the tofu mixture: Once pressed, crumble the tofu into a large bowl using your hands or a fork until the texture resembles coarse breadcrumbs. Add soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, grated carrot, and chopped cilantro or parsley. Stir well so the ingredients are evenly mixed.
- Add binders and seasonings: Mix in panko breadcrumbs, cornstarch, nutritional yeast or Parmesan if using, salt, black pepper, paprika, and chili flakes or cayenne if desired. Combine thoroughly using a spoon or hands. The mixture should hold together easily when squeezed and feel moist but not wet. If too crumbly, add 1–2 tsp water or soy sauce at a time; if too wet, add extra panko or cornstarch by tablespoons until firm enough.
- Shape the tofu balls: Scoop about 1 to 1½ tablespoons of mixture per ball (a small cookie scoop works well). Roll between your palms into balls about 1–1.25 inches (2.5–3 cm) in diameter for even cooking. Place the shaped balls on a plate or tray; you should get about 18–22 balls depending on size.
- Prepare the crispy coating: In a shallow bowl, mix 1/3 cup panko breadcrumbs, 2 tbsp cornstarch, pinch of salt, and black pepper. Drizzle 1 tbsp neutral oil over the crumbs and rub it in with your fingers until crumbs appear slightly moist and clumpy. This enhances browning in the air fryer.
- Coat the tofu balls: Roll each tofu ball gently in the crumb mixture, pressing slightly so the coating adheres evenly. Shake off excess crumbs and place coated balls back on the tray.
- Arrange in the air fryer: Place the tofu balls in a single layer in the preheated air fryer basket, leaving small gaps between to allow hot air circulation. Cook in batches if necessary. Optionally, lightly spray or brush the tops of the balls with oil for extra crispiness.
- Air-fry the tofu balls: Air-fry at 380°F (190°C) for 10–14 minutes. Shake the basket or turn the tofu balls halfway through cooking, around 6–7 minutes. Cook until they are deep golden brown and crisp on the outside. If browning too quickly, reduce temperature to 360°F (182°C) for the rest of the cooking time. If not crisp enough, add 2–3 more minutes.
- Make the dipping sauce: While tofu balls cook, mix soy sauce, rice vinegar or lime juice, sesame oil, maple syrup or preferred sweetener, and sriracha or chili sauce if using, in a small bowl. Stir in toasted sesame seeds and finely sliced green onion. Adjust seasoning to taste with more sweetness, acidity, or heat as preferred.
- Serve: Transfer hot tofu balls to a serving plate. Drizzle some dipping sauce on top or serve it on the side for dipping. Garnish with extra chopped green onions and toasted sesame seeds. Serve immediately for best texture alongside steamed rice, noodles, salad, or as a party appetizer.
- To reheat and store: Let leftovers cool completely and store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer at 360°F (182°C) for 4–6 minutes until hot and crisp again. Avoid microwaving to preserve the crispy exterior.
Notes
- Pressing the tofu thoroughly is essential for best texture and crispiness.
- If you prefer gluten-free, use gluten-free tamari and gluten-free panko or regular breadcrumbs.
- Adjust seasonings and chili flakes according to heat preference.
- For a vegan version, omit Parmesan and choose a vegan sweetener for the dipping sauce.
- The crispy coating with oil-tossed panko helps achieve a golden color and crunch in air frying.
- Serve immediately for best crisp texture as tofu balls can soften if left too long.
- Leftovers reheat best in the air fryer; avoid microwaving.
