Tofu puffs recipe

5 from 1 vote

Make your own tofu puffs at home with this easy recipe. Enjoy the crispy exterior and fluffy interior of these versatile tofu cubes.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: Chinese, Japanese, Taiwanese

Keyword: soy puffs, Tofu puffs

Servings: tofu puffs

Open the tofu package: Insert a small paring knife into a corner of the plastic seal. Carefully cut along the edge of the carton and tilt it over the sink to drain the excess liquid.
Pat dry: Carefully transfer the tofu to a cutting board and gently pat it dry with paper towels on all sides.
Slice the tofu: Cut each block of tofu into 8-10 equal-sized chunks, about 1 inch (2.54 cm) thick per slice.
Prepare the air fryer basket: Line it with an air fryer liner or a thin piece of parchment paper and spray with oil. Place the tofu chunks into the basket with some space between them, and spray a thin layer of oil on top.

Air fry: At 400°F (204°C) for 15 minutes. Remove the tofu, let it rest for 10 seconds to let the moisture evaporate, then carefully flip the tofu. Spray with more oil on top and air fry for another 15 minutes.

To bake: At 425°F (218°C) for about 25-30 minutes, flipping halfway through.

Cool: Carefully remove the tofu and place them on a cooling rack while you air fry the second batch.

Prepare the dressing: Whisk together all the dressing ingredients and pour into a dipping bowl. (See miso ginger dressing instructions here.)

Assemble: Transfer the puffed tofu to a large serving bowl with the dipping sauce. If desired, add sliced cucumber, carrots, and baby romaine lettuce on the side. Serve at room temperature.

The type of tofu is the most important. For this recipe, you can use either soft tofu or fresh tofu if available. Fresh tofu is often found in Asian grocery stores in the refrigerator aisle, labeled as “Fresh.”
Recently, I discovered that Jenny’s Tofu, sold at Whole Foods, is actually fresh tofu despite the packaging not indicating so. Although it's labeled as unflavored extra firm tofu, its texture is more equivalent to Western-style medium-firm tofu.
Soft tofu is very delicate. While you do not need to press the tofu, please gently pat it dry with paper towels on all sides before air frying.
Line your air fryer basket to prevent the tofu from sticking. If you do not have an air fryer liner, use a thin layer of parchment paper.
End result: While fresh tofu (and deep fried tofu) makes the best puffed tofu, you can also use soft tofu (not silken) and avoid deep frying. The result might not match the store-bought version exactly, but they’re still delicious with the added benefits of using less oil and creating less mess to clean up!
Air fryer temperatures and tofu consistency might vary depending on the brand. If the tofu is not crisp enough, air fry for an additional 5-6 minutes.
Serve the dressing at room temperature or chilled. Store extra dressing in an airtight jar in the fridge for up to one week. Shake well before using. The dressing can also be used for Napa cabbage slaw.