Description
Crispy Air-Fried Tofu Balls are a flavorful and crunchy vegan appetizer made from extra-firm tofu mixed with aromatic seasonings and coated with a crispy breadcrumb crust. Air-fried to golden perfection, these bite-sized tofu balls offer a healthy, protein-packed snack or party treat served with a tangy, savory dipping sauce and optional garnishes.
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, especially if soy sauce is salty)
- 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 layers of paper towel. Place a flat plate or cutting board on top and set something moderately heavy, like a skillet or cans, on it. Press for 20–30 minutes to remove excess moisture, ensuring firm tofu for maximum crispiness.
- Preheat the air fryer: Preheat your air fryer to 380°F (190°C) for about 5 minutes. 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 with your hands or a fork until it resembles coarse breadcrumbs. Add soy sauce, sesame oil, garlic, ginger, green onions, grated carrot, and chopped cilantro or parsley. Stir to combine evenly.
- Add binders and seasonings: Incorporate panko breadcrumbs, cornstarch, nutritional yeast or Parmesan (if using), salt, black pepper, paprika, and chili flakes or cayenne (if using). Mix thoroughly until the mixture holds together when squeezed and feels moist but not wet. Adjust moisture by adding a little water or soy sauce if crumbly, or extra panko/cornstarch if too wet.
- Shape the tofu balls: Scoop about 1 to 1½ tablespoons of mixture per ball and roll between palms into balls about 1–1.25 inches in diameter. Place on a tray; expect 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 pepper. Drizzle 1 tbsp neutral oil and rub into crumbs until slightly moist and clumpy, which enhances browning and crispiness.
- Coat the tofu balls: Roll each tofu ball in the crumb mixture, pressing gently to adhere crumbs evenly. Shake off excess and place back on the tray.
- Arrange in the air fryer: Place tofu balls in a single layer in the preheated air fryer basket, leaving gaps for air circulation. Cook in batches if needed. Optionally spray or brush tops with oil for extra crispness.
- Air-fry the tofu balls: Air-fry at 380°F (190°C) for 10–14 minutes, shaking or turning halfway through at 6–7 minutes. Cook until deep golden brown and crisp. Adjust temperature to 360°F (182°C) if browning too fast, or add time if not crispy enough.
- Make the dipping sauce: While cooking, combine soy sauce, rice vinegar or lime juice, sesame oil, sweetener (maple syrup, honey, or sugar), and optional sriracha in a small bowl. Stir in toasted sesame seeds and sliced green onion. Adjust seasoning to taste.
- Serve: Transfer tofu balls to a plate, drizzle some dipping sauce or serve it alongside. Garnish with extra green onions and toasted sesame seeds. Serve immediately with steamed rice, noodles, or as a party appetizer.
- To reheat and store: Cool leftovers completely and store in an airtight container in the refrigerator for 3–4 days. Reheat in an air fryer at 360°F (182°C) for 4–6 minutes to restore crispness. Avoid microwaving as it softens the crispy exterior.
Notes
- Pressing the tofu thoroughly is key for achieving a firm, crispy texture in the balls.
- Use gluten-free breadcrumbs to make the recipe gluten-free if needed.
- Adjust spice levels by varying the amount of chili flakes or sriracha in the dipping sauce.
- If you prefer a vegan version, substitute Parmesan with nutritional yeast.
- Air fryer models vary; monitor cooking closely to avoid over-browning.
- You can freeze shaped, uncoated tofu balls and cook them later directly from frozen, adding a couple of minutes to cook time.
