Description
These Crispy Air-Fried Tofu Balls are a delightfully crunchy and flavorful plant-based appetizer or snack. Meticulously pressed tofu is blended with fresh aromatics, vibrant veggies, and umami-rich seasonings, then coated with a crispy panko crust before air frying to golden perfection. Perfect served with a tangy, slightly sweet, and spicy dipping sauce, these tofu balls offer a light yet satisfying bite suitable for vegan and vegetarian diets.
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 and set something moderately heavy (like a skillet or a few cans) on it. Press for 20–30 minutes to remove excess moisture. This is crucial for firm, non-mushy 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 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 mixing bowl using your hands or a fork until it resembles coarse breadcrumbs. Add soy sauce (or tamari), sesame oil, minced garlic, grated ginger, chopped green onions, grated carrot, and chopped cilantro or parsley. Stir to combine well so the seasoning is evenly distributed.
- Add binders and seasonings: Add panko breadcrumbs, cornstarch, nutritional yeast or grated Parmesan (if using), salt, black pepper, paprika, and chili flakes or cayenne (if using). Mix thoroughly with a spoon or your hands until the mixture holds together easily when squeezed in your hand and feels moist but not wet. If too crumbly, add 1–2 teaspoons water or soy sauce at a time. If too wet and sticky, add extra panko breadcrumbs or cornstarch as needed.
- Shape the tofu balls: Scoop out about 1 to 1½ tablespoons of the mixture per ball and roll between your palms to form balls about 1–1.25 inches (2.5–3 cm) in diameter. Place shaped balls on a plate or tray. You should get about 18–22 tofu balls depending on size.
- Prepare the crispy coating: In a shallow bowl, mix 1/3 cup panko breadcrumbs, 2 tbsp cornstarch, salt, and pepper. Drizzle in 1 tbsp neutral oil and rub into the crumbs with your fingers until slightly moist and clumpy to encourage browning.
- Coat the tofu balls: Roll each tofu ball in the crumb mixture, gently pressing so the crumbs adhere and create an even coating. Lightly shake off excess crumbs and place coated balls back on the tray.
- Arrange in the air fryer: Place tofu balls in a single layer in the preheated air fryer basket, leaving small gaps for air circulation. Cook in batches if necessary. Optionally, lightly spray or brush the balls with oil for extra crispiness.
- Air-fry the tofu balls: Air-fry at 380°F (190°C) for 10–14 minutes, shaking the basket or turning the balls halfway through (around 6–7 minutes). Cook until deep golden brown and crisp. If browning too fast, reduce temperature to 360°F (182°C). If not crisp enough, add 2–3 more minutes.
- Make the dipping sauce: While balls cook, mix soy sauce, rice vinegar or lime juice, sesame oil, maple syrup or honey, and sriracha if using in a small bowl. Add toasted sesame seeds and sliced green onion, stirring to combine. Adjust sweetness, tang, or heat to taste.
- Serve: Transfer hot tofu balls to a serving plate. Drizzle some dipping sauce over or serve alongside for dipping. Garnish with extra green onions and toasted sesame seeds. Serve immediately for best texture with steamed rice, noodles, salad, or as an 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 an air fryer at 360°F (182°C) for 4–6 minutes until hot and crisp. Avoid microwaving to preserve crispiness.
Notes
- Pressing the tofu is essential to remove excess moisture and achieve crispy tofu balls.
- You can substitute coriander or parsley for cilantro if preferred or omit entirely.
- Adjust spice level by omitting or increasing chili flakes or sriracha in the dipping sauce.
- Use gluten-free breadcrumbs and tamari soy sauce to make this recipe gluten-free.
- The nutritional yeast or Parmesan is optional but adds umami depth.
- Cooking times may vary slightly depending on your air fryer model and size of tofu balls.
- Store leftovers properly and reheat in air fryer to keep them crispy.
- This recipe is suitable for vegan and vegetarian diets if Parmesan is omitted.
