Vegan Crispy Teriyaki Tofu Puffs Air Fried Baked Methods Recipe

Ever wondered how to turn a humble block of tofu into a crispy, flavor-packed delight that’ll have everyone at the table asking for seconds? Let me guide you through my go-to recipe for deliciously marinated and perfectly air-fried or oven-baked tofu that’s a serious game-changer!

I delight in trying out different tofus, and my overachieving Vegan Crispy Teriyaki Tofu Puffs are a win-win for people who want something healthy and crispy. There are two cooking methods used here—the air fryer and the oven—but you could easily do them all in the oven.

The sauce is a sweet and savory blend of soy sauce, maple syrup, and fresh ginger, and it goes on the tofu earlier in the recipe than you’d expect so that it clings to the tofu better (I also like to think of it as a way to seamlessly multitask your cooking). Pressing the tofu first makes sure it is extra firm and gives you a protein-rich, super satisfying meal.

The garnish is the finishing touch that makes these feel like a restaurant-quality dish you can enjoy at home. Sesame seeds and scallions add lovely crunch and color.

Ingredients

• Tofu: High in protein and calcium, it provides a firm texture.
• Soy Sauce: Adds umami depth, enhances flavor with saltiness.
• Maple Syrup: Naturally sweetens, adds a caramel-like richness.
• Rice Vinegar: Provides a tangy acidity for balancing flavors.
• Toasted Sesame Oil: Rich in healthy fats, imparts a nutty aroma.
• Ginger: Adds warmth and spicy complexity to the dish.
• Garlic: Packs a pungent punch, boosts immune health.
• Cornstarch: Helps achieve a crispy, golden coating.

Ingredient Quantities

• 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• Chopped green onions, for garnish (optional)

How to Make this

1. Whisk together in a small bowl the following ingredients for the teriyaki marinade:

– Soy sauce
– Maple syrup
– Rice vinegar
– Toasted sesame oil
– Grated ginger
– Minced garlic

2. Put the tofu cubes in a shallow dish or resealable plastic bag and pour the marinade over them. Marinate the tofu for at least 30 minutes, turning occasionally to ensure even coating.

3. If you are using an air fryer, preheat it to 375°F (190°C). If you are using an oven, preheat it to 400°F (200°C).

4. Take the tofu from the marinade and keep the marinade for later. Then, take a paper towel and dry the tofu well. It needs to be dry for it to fry properly.

5. In a large mixing bowl, take the marinated tofu cubes, and with a gentle hand, toss them with cornstarch and black pepper until they are well-coated.

6. To air fry, lay out the tofu cubes in a single layer in the air fryer basket, making sure they are not touching. Air fry the tofu for 15-20 minutes, giving the basket a good shake halfway through, until the tofu is golden and crispy.

7. To bake in the oven, place the cubed tofu on a baking sheet lined with parchment paper, making sure the pieces are not in contact with one another. Put the baking sheet in a preheated oven and let it work its magic for 25-30 minutes. When the timer goes off, give the tofu a flip. Let it go another 25-30 minutes and then check to see if it’s done.

8. As the tofu cooks, take the reserved marinade and pour it into a small saucepan. Place the saucepan over medium heat and allow the marinade to come to a simmer. Let it simmer for about 2-3 minutes and you’ll see that it slightly thickens.

9. After the tofu is finished, take the crunchy tofu puffs and put them in a serving bowl. Pour the thick teriyaki sauce over them and give a gentle toss to coat evenly.

10. Serve the tofu puffs that have been patted dry and coarsely crumbled. Prepare a hot sauce by combining reduced-sodium soy sauce with peanut oil, rice vinegar, and a little sweetener. Whisk to emulsify, then drizzle over the puffs. These puffs melt in your mouth on their way to the inside of your belly. Enjoy!

Equipment Needed

1. Mixing bowl (small)
2. Whisk
3. Grater
4. Knife
5. Cutting board
6. Shallow dish or resealable plastic bag
7. Paper towels
8. Large mixing bowl
9. Air fryer or oven
10. Air fryer basket or baking sheet
11. Parchment paper (if using oven)
12. Small saucepan
13. Serving bowl

FAQ

• Can I use a different type of tofu?Indeed, extra-firm tofu is the best choice, but this recipe can also work with firm tofu.
• Can I make this recipe gluten-free?Definitely! Simply substitute tamari for soy sauce if you want to keep it gluten-free.
• Do I need to press the tofu?It is essential to press the tofu. Excess moisture is removed that way. Tofu absorbs more flavor when it is pressed first. When it is pressed and flavor has been absorbed, it is cooked. At that time, any moisture remaining in the tofu is forced out. If the tofu is not pressed before cooking, a large amount of moisture will be driven out in the cooking process.
• Can I make this recipe without an air fryer?Tofu can be oven-baked at 400°F (200°C) for approximately 25-30 minutes, with a flip halfway through the baking process.
• How do I store leftovers?Keep any excess food in a sealed container inside the fridge for no more than 72 hours. To maintain the same level of crunch, reheat in an air fryer or oven.
• Can I use a sugar substitute instead of maple syrup?Of course, if maple syrup is not a possibility, feel free to substitute it for the same amount of agave syrup or use a no-calorie sweetener if you prefer.

Vegan Crispy Teriyaki Tofu Puffs Air Fried Baked Methods Recipe Substitutions and Variations

Coconut aminos offer a suitable, soy-free alternative to soy sauce.
Instead of using maple syrup, use agave nectar or brown rice syrup.
Use apple cider vinegar or white wine vinegar in place of rice vinegar.
Use olive oil or avocado oil instead of toasted sesame oil.
As a substitute for cornstarch, use arrowroot powder or tapioca starch.

Pro Tips

1. Pressing the Tofu: Ensure you press the tofu thoroughly to remove excess moisture. This helps it absorb the marinade better and become crispier when cooked. You can use a tofu press or place the tofu between paper towels and add a heavy weight on top.