Air Fryer Teriyaki Tofu with Broccoli, Crispy and Glossy

Air Fryer Teriyaki Tofu

Tofu crisps best in the air fryer when it goes in dry, lightly oiled, and arranged in a single layer. For this version, the teriyaki stays on the stove until the end so the tofu can brown first instead of steaming under a sticky glaze.

The broccoli cooks in the same basket for the last few minutes, so it stays tender-crisp instead of drying out. The pineapple-ginger sauce is quick, glossy, and easy to loosen with a splash of water if it reduces too far.

Ingredients for Air Fryer Teriyaki Tofu

• 14 to 16 oz extra-firm or firm tofu, drained (about 400g), cut into 3/4- to 1-inch cubes
• 3 to 4 cups broccoli florets (about 300g), cut bite-size
• 2 to 3 teaspoons avocado oil or another neutral oil, divided
• Kosher salt and black pepper, a pinch for the tofu and broccoli
• 1/3 cup low-sodium soy sauce (about 80g)
• 1/2 cup pineapple juice or pineapple-orange blend (about 120g)
• 2 to 3 tablespoons maple syrup, depending on how sweet you like your teriyaki
• 1 tablespoon rice wine vinegar
• 2 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 1 tablespoon arrowroot or cornstarch (about 8g)
• 2 to 4 tablespoons water, for the slurry and thinning the sauce
• 1 teaspoon sesame oil, stirred in at the end
• Cooked rice, for serving
• 2 green onions, thinly sliced, for serving

Ingredient note: For this sauce, a smooth black pepper can add a little warmth without making the glaze gritty. If you want to adjust the pepper profile, Selefina has a few good options.

Optional Add-Ins

• Hot-salt soak for tofu: Use 1 quart boiling water mixed with 1 tablespoon salt. Soak the tofu cubes for 1 to 2 minutes, then drain and pat very dry. This can help firm the outside before air frying.
• Toasted sesame seeds: Sprinkle over the finished bowls for crunch.
• Red pepper flakes or sriracha: Add to the sauce or serve at the table if you want heat.

How to Make Air Fryer Teriyaki Tofu

1. Drain and dry the tofu: Cut the tofu into 3/4- to 1-inch cubes. If using the optional hot-salt soak, cover the cubes with boiling salted water for 1 to 2 minutes, then drain well. Pat very dry with paper towels or a clean kitchen towel. The surface should look matte, not damp.
2. Preheat the air fryer: Preheat to 390°F (200°C) for about 3 minutes if your model benefits from it. This helps the tofu start browning right away.
3. Season the tofu: Toss the tofu with 1 to 2 teaspoons oil, a pinch of kosher salt, and black pepper. Use just enough oil for a light sheen.
4. Air fry the tofu: Arrange the tofu in a single layer with a little space between the pieces. Air fry at 390°F (200°C) for 10 to 14 minutes, shaking halfway through and again near the end. The tofu is ready when the edges are deep golden and lightly blistered and the cubes feel firmer when you shake the basket. Cook in batches if needed so the basket is not crowded.
5. Add the broccoli: While the tofu cooks, toss the broccoli with 1 to 2 teaspoons oil, a pinch of salt, and black pepper. Add it to the basket for the final 6 to 8 minutes, tossing once during that time. It should be bright green with browned tips and tender-crisp stems.
6. Make the teriyaki sauce: Combine the soy sauce, pineapple juice, maple syrup, rice wine vinegar, garlic, and ginger in a medium saucepan. Bring to a gentle simmer. In a small bowl, stir the arrowroot or cornstarch with 1 tablespoon water, then whisk the slurry into the sauce. Simmer gently for 1 to 2 minutes, until glossy and thick enough to coat the back of a spoon. Turn off the heat and stir in the sesame oil. If it gets too thick, whisk in water 1 tablespoon at a time.
7. Toss and serve: Transfer the hot tofu to a bowl and toss gently with enough teriyaki sauce to coat. Serve over rice with the broccoli, green onions, and sesame seeds if using. Add extra sauce at the bowl instead of soaking the tofu all at once.

For more timing cues and shaping tips, see our Air Fryer Tofu Cubes guide.

Air Fryer Time and Temperature for Tofu and Broccoli

For this recipe, cook the tofu at 390°F (200°C) for 10 to 14 minutes and add the broccoli for the last 6 to 8 minutes. Start checking on the early side if your air fryer runs hot or browns quickly.

Basket-style air fryers often brown faster because the food sits closer to the heating element. Oven-style air fryers may need the tray rotated halfway through and can take a minute or two longer.

How to Keep Air Fryer Teriyaki Tofu Crisp

The two big texture points here are drying the tofu well and keeping the sauce off until the end. Wet tofu steams, and saucing too early softens the exterior before it has a chance to brown.

If your tofu tends to come out pale, preheat the air fryer and make sure the pieces are not touching too much. A very light dusting of cornstarch can help in models that struggle to brown tofu, but keep it light so the coating does not turn pasty once sauced.

Troubleshooting Teriyaki Tofu in the Air Fryer

Why is my tofu soggy or my broccoli burning?

Soggy tofu usually comes from surface moisture or crowding. Dry it more thoroughly, leave space between the cubes, and cook in batches if needed.

If the broccoli burns before it turns tender-crisp, add it later, cut slightly larger florets, or pull it a few minutes early. Broccoli tips brown fast in strong air fryers.

Why is my teriyaki sauce too salty or too thick?

Use low-sodium soy sauce and avoid reducing the sauce too aggressively. If it tastes too salty or turns sticky and heavy, whisk in water 1 tablespoon at a time over low heat until it loosens.

Air Fryer Teriyaki Tofu Variations

Extra-Crispy Teriyaki Tofu

For a slightly crisper exterior, dust the dried tofu with 1 to 2 teaspoons cornstarch before tossing it with oil. Keep the coating light and sauce only right before serving.

Baked Teriyaki Tofu

If you need a larger batch, bake the tofu and broccoli on a sheet pan at 425°F (220°C). Bake the tofu for 20 to 25 minutes, flipping once, and add the broccoli for the last 10 to 12 minutes. Make the sauce on the stove as directed.

If you want a thicker, breaded crunch, try our Air Fryer Tofu Nuggets with Nutritional Yeast Crust.

What to Serve with Air Fryer Teriyaki Tofu

• Steamed jasmine rice or brown rice
• Extra green onions and toasted sesame seeds
• Red pepper flakes or sriracha for heat
• Cucumber salad or edamame for a fuller meal

If you want a different glaze next time, see our Air Fryer BBQ Tofu.

How to Store and Reheat Air Fryer Teriyaki Tofu

Refrigerate the tofu, broccoli, and sauce in airtight containers for up to 3 to 4 days. If possible, store the sauce separately so the tofu stays less soft.

To reheat in the air fryer, cook at 360°F (182°C) for 3 to 4 minutes, or until hot. The tofu will not be as crisp as it was fresh, especially if it was already sauced.

For a quick rice bowl, the microwave works fine for 60 to 90 seconds, but the tofu will stay softer. Store cooked rice separately for up to 4 days and add a splash of water when reheating so it does not dry out.

Nutrition

Approximate nutrition is for 4 servings of tofu, broccoli, and teriyaki sauce, not including cooked rice or optional toppings.

• Serving size: 1/4 of recipe, without rice
• Calories: about 225
• Protein: about 13g
• Fat: about 9g
• Carbohydrates: about 23g
• Per 100g: about 110 calories, 6g protein, 4g fat, 11g carbohydrates

Nutrition values are estimates and will vary based on the tofu brand, soy sauce, maple syrup, and serving size.