Crispy Chili Tofu in air fryer

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on Sep 15, 2026

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If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much!

crispy chili tofu served in a white bowl with chopsticks

If you haven’t yet found a tofu recipe you feel like eating on repeat or one you can add to your list of favorites, then I think Crispy Chili Tofu might just be the one. It’s got crispy pieces of tofu that we cook in the air fryer until they turn crisp and golden brown, and a glistening sauce that’s bursting with flavor that coats everything. The result is a dish that’s got the same savory flavor and texture of street-style Indo-Chinese, but made cleaner and healthier in your kitchen.

I made this chili tofu recipe as a replacement for my paneer chilli recipe for dinner one night, and my family just couldn’t have enough of it. We love eating this with veg fried rice for a classic easy weeknight dinner. But you can serve it with hakka noodles, plain rice, or even use it as a filling to make rice paper rolls; the possibilities are endless!

Ingredients for Crispy Chili Tofu Recipe

Tofu: I have used extra firm tofu as it retains its shape and doesn’t break apart during the cooking process. Extra firm tofu also gives the recipe a nice bite

Spices: White pepper powder, Kashmiri red chilli powder lend a spicy kick

Corn flour: Used as a coating for the tofu to make it light and crispy. We also mix it in water to make a slurry which helps to thicken the sauce

Oil: Sunflower or neutral-flavored oil with a high smoke point

Sauces: A mix of schezwan sauce, light soy sauce, and oyster sauce for color, heat, and that authentic Indo-Chinese flavors

Veggies: Cubed bell peppers. (I have used red and green, but you can use whatever you have)

Garlic: Finely chopped for flavor and aroma

Chicken stock: To adjust the consistency of the sauce as well as add flavor. Feel free to swap with veggie stock or simply water for a vegan or veg version

Spring onion greens: Used as garnish for freshness and crunch

Salt and sugar: For seasoning and balance

Frequently Asked Questions

Can I use paneer instead of tofu?

Yes, absolutely! Paneer tastes great in this recipe. In fact, I have an awesome paneer chilli recipe on the blog for you to check out!

Can I make this recipe with a non-veg protein?

Definitely! Chilli chicken is a popular street-style Indo-Chinese dish and is the non-veg version of this crispy chili tofu recipe.

Can I make this chili tofu recipe without an air fryer?

Yes! You can shallow fry the coated tofu in a little oil over medium-high heat until golden and crispy on all sides. Drain on a wire rack or paper towel before adding it to the stir-fry.

Can I make this crispy chili tofu vegetarian?

Yes, simply swap the oyster sauce for vegetarian oyster sauce or mushroom stir-fry sauce and chicken stock or veggie stock or water. This keeps the same savoury, slightly sweet flavour while making the recipe vegetarian.

a person holding an air fried tofu to showcase it's color and crispy texture

Richa’s Top Tips

Use firm tofu for this recipe. Firm or extra firm tofu works perfectly in this recipe as it retains the shape, doesn’t break apart, and has the perfect amount of texture and chew required for this Indo-Chinese dish.
Handle the tofu gently. The coating can peel off if you toss or flip the tofu too aggressively. Use a pair of tongs or a spatula to carefully turn the pieces.
Add the crispy tofu at the very end. Once the sauce has thickened, toss in the air-fried tofu and spring onion greens and mix just until coated. This keeps the tofu crisp instead of letting it sit in the sauce and turn soggy.
Have everything ready before you start the stir-fry. The sauce comes together quickly, so chop your vegetables and measure out the sauces beforehand.

Storage Tips

Fridge: Crispy chili tofu is best eaten immediately while the tofu is still crisp. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
For the best texture, store the crispy tofu and stir-fry sauce separately if you know you’ll have leftovers.
Reheat the tofu in an air fryer at 180°C for 3–5 minutes until hot and crisp, then warm the sauce separately and toss everything together just before serving.
If the tofu has already been mixed with the sauce, reheat it in the air fryer or oven rather than the microwave. The microwave will heat it through, but the tofu will lose most of its crispiness.
I wouldn’t recommend freezing this recipe because the texture of the tofu can become spongy after thawing.

Serving Ideas

Along with fried rice: Serve it alongside veg, chicken, or egg fried rice or for an easy restaurant-style meal at home. The crispy tofu and savoury rice make a really satisfying combination.
Pair with noodles: Pair it with Chilli Garlic Noodles or Hakka Noodles for a spicy, saucy Indo-Chinese dinner. I especially love noodles with this because you get a mix of crispy tofu, vegetables and chewy noodles in every bite.
Make it a rice bowl: Spoon the tofu over steamed basmati rice and stir fried veggies and add some extra spring onions on top. It’s a simple option when you want something filling without making several dishes.

a close up image of crispy chili tofu served in a white bowl with chopsticks

This crispy chili tofu recipe is the easiest way to make authentic, street-style Indo-Chinese dishes at home. It’s clean, healthier, and so, so delicious. Making this chili tofu recipe in the air fryer also means we don’t need any extra oil and the whole process is mess free!

If you make this air fryer tofu recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!