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Air Fryer Crispy Tofu Steaks

Pressed extra-firm tofu scored and marinated in Dijon, maple, and smoked paprika, then breaded in panko and cornstarch and air fried to a shatter-crisp crust.
Print Recipe
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the tofu
  • 1 block extra-firm tofu 14 to 16 oz, pressed and cut into 3 to 4 thick slabs
For the marinade
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice plus 1 tsp zest
  • 2 tsp soy sauce or tamari
  • 2 garlic cloves grated
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • black pepper
For the coating
  • 1/2 cup panko
  • 2 tbsp cornstarch or arrowroot
  • 1 tbsp nutritional yeast optional
  • oil spray

Equipment

  • Air fryer
  • Tofu press or heavy pan
  • Shallow dish

Method
 

  1. Press the tofu 20 to 30 minutes, cut into slabs, and score a shallow crosshatch on both sides.
  2. Whisk the marinade, coat the tofu, and rest 15 to 30 minutes (or up to overnight).
  3. Stir the panko, cornstarch, and nutritional yeast together. Press the tofu into the coating on all sides and tap off the excess.
  4. Preheat to 400°F. Spritz the steaks and cook in a single layer 8 minutes, flip, spritz, and cook 6 to 10 minutes more until deep golden and firm.

Notes

Press the tofu hard — the drier it starts, the crisper it finishes.
The crosshatch scoring grabs marinade and boosts the crust.
Cornstarch in the coating is what makes it shatter.