Marinated Crispy Tofu

A simple tamari-marinated tofu dusted with paprika and oregano, coated in tapioca starch for a crispy finish.

Ingredients

• 1/4 cup tamari sauce (25% less sodium)

• 1 tablespoons rice vinegar

• 1 tablespoons sesame oil

• 1 tablespoons maple syrup

• 1 teaspoons paprika

• 1 teaspoons dried oregano

• 1/2 cup tapioca starch

• 1 block extra-firm or super-firm tofu, pressed and sliced

Steps

1. Prepare tofu: Drain and press the tofu. Cut the tofu into approximately 32 one-inch cubes. I’ve recorded a demo of how I cut my tofu.

2. Make the marinade: Whisk together 1/4 cup tamari sauce, 1 tablespoons rice vinegar, 1 tablespoons sesame oil, and 1 tablespoons maple syrup until fully incorporated.

3. Marinate the tofu: Pour the marinade into a medium sized, shallow dish. Arrange the tofu in a single layer — the goal is to submerge just the base, not cover it completely. Gently roll the pieces to coat the tops as much as possible. Let marinate for 10–15 minutes.

4. Season the tops: After marinating, dust the tops of the tofu with 1 teaspoons paprika and 1 teaspoons dried oregano. You can use the measured amounts or simply shake them on to your liking.

5. Coat in tapioca starch: Toss the seasoned tofu in 1/2 cup tapioca starch until each piece is completely coated.

6. Air fry: Lightly spray the inside of the air fryer basket with avocado oil. Air fry coated tofu in a single layer at 400°F for 12 minutes, turning the tofu halfway through, until golden and crispy.

Notes

Super firm tofu (like Wildwood organic) works great here and doesn't need as much pressing. Oven method: place on a parchment-lined baking sheet, optionally spray with avocado oil, and bake at 400°F for 16–20 minutes, flipping halfway through, until golden and crispy.