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Air fryer General Tso tofu with crispy golden tofu cubes coated in a glossy sweet and spicy sauce, topped with sesame seeds and green onions, served as a flavorful vegetarian weeknight dinner.
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Air Fryer General Tso Tofu - Crispy, Saucy, and Weeknight-Friendly

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 14 ounces extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch (plus 1 tablespoon for the sauce slurry)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray (optional, for extra crisping)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce (check vegan brand if needed)
  • 3 tablespoons brown sugar (light or dark)
  • 1 tablespoon tomato paste
  • 1 teaspoon toasted sesame oil
  • 2–3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
  • 1/2–1 teaspoon crushed red pepper flakes or chili paste, to taste
  • 1/2 cup water
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • Steamed rice or cauliflower rice
  • Steamed or roasted broccoli, snap peas, or bok choy
  • Sliced green onions and sesame seeds

Instructions

  • Press the tofu: Drain the tofu and wrap it in a clean towel. Place a skillet or a few books on top and let it sit for 15–20 minutes. This removes excess moisture and helps crisp it up.
  • Preheat the air fryer: Set it to 390°F (200°C) for 5 minutes. A hot basket helps prevent sticking.
  • Cube and coat: Cut tofu into 1-inch cubes. In a bowl, toss with oil, salt, and pepper. Sprinkle on 2 tablespoons cornstarch and toss again until every side looks lightly coated and matte.
  • Arrange in the basket: Lightly spray the air fryer basket. Spread the tofu in a single layer with space between pieces. Work in batches if needed to avoid crowding.
  • Air fry: Cook at 390°F (200°C) for 12–16 minutes, shaking the basket halfway. Tofu should be golden and crisp at the edges. Add 2–3 more minutes if you want extra crunch.
  • Make the sauce: While tofu cooks, whisk soy sauce, rice vinegar, hoisin, brown sugar, tomato paste, sesame oil, garlic, ginger, red pepper flakes, and water in a skillet or saucepan.
  • Thicken: Bring sauce to a simmer over medium heat. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and thick enough to coat a spoon.
  • Combine: Add the hot, crispy tofu to the pan and toss until every piece is lacquered in sauce. If the sauce seems too thick, splash in 1–2 tablespoons water to loosen.
  • Serve: Spoon over rice with a side of broccoli. Finish with green onions and sesame seeds for crunch.