Japanese Air-Fried Tofu

"This vegan karaage/fried chicken is crispy, chewy, and juicy but is 100% plant-based and made in an air-fryer. It’s healthier than traditional Japanese karaage but just as addicting."
-- @ellielikescooking
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  • Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 1 (14 ounce) block firm tofu, twice frozen
  • 2 teaspoons ginger, grated
  • 1 clove of garlic, grated
  • 1 tablepsoon water or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sake
  • 1 teaspoon sesame oil
  • 2 tablespoons all purpose flour
  • 2 tablespoons potato starch


  • Step 1

    To double-freeze tofu, simply place the tofu (in the package is fine) in the freezer. Once frozen, place in the fridge to thaw for a day, then place back in the freezer overnight. Once frozen, transfer to the fridge to thaw again. Make sure the tofu is completely thawed before using. Cut or tear tofu up into large chunks.

  • Step 2

    Mix together ginger, garlic, water/broth, soy sauce, sake, and mirin. Place in a wide dish.

  • Step 3

    Add the tofu to the marinade and mix well to coat, then drizzle the sesame oil over and give it a quick toss. Allow to marinate for 10 minutes. Most if not all of the sauce should get soaked up.

  • Step 4

    Add flour to tofu and toss to coat. Once the tofu is evenly coated with flour, sift potato starch over the tofu and toss again until evenly coated.

  • Step 5

    Place each tofu chunk into the air fryer. Make sure the tofu chunks are spaced apart and not touching. Air fry at 350°F for 5 minutes, then lightly spray the chunks with oil. Continue air frying another 10 minutes or until browned and crispy.

  • Step 6

    Serve the karaage with lemon wedges and a sprinkle of salt, if desired.

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