Tofu and Vegetables in the Air Fryer

Dense, moisture-tolerant vegetables work best alongside tofu: broccoli, bell peppers, snap peas, zucchini, and mushrooms all hold up well. Avoid very delicate greens or thin sliced vegetables that will overcook before the tofu finishes. Cut everything into roughly 1-inch pieces for even cooking.

A marinade of soy sauce, sesame oil, rice vinegar, garlic, and ginger works beautifully for all components. Marinate pressed, cubed tofu and vegetables for at least 15 minutes, or up to an hour. The marinade not only adds flavor but helps both brown more evenly in the air fryer.

Preheat to 375°F and spread tofu and vegetables in a single layer — use a rack insert if needed for more surface area. Cook for 18–20 minutes, shaking the basket at the halfway mark. Tofu should be golden and firm; vegetables should be tender with lightly charred edges.

Serve over steamed rice or noodles with extra sauce drizzled on top. This dish works well with peanut sauce, teriyaki glaze, or a simple sriracha-lime dressing. It is fully plant-based, high in protein, and customizable based on whatever vegetables you have available.

Can you cook tofu and vegetables together in the air fryer?

Yes, but stagger the start since tofu takes longer. Cook firm tofu cubes at 375°F (190°C) for 8 minutes first, then add denser vegetables (broccoli, peppers, carrots) and cook 8 more minutes. Add softer vegetables (zucchini, snap peas) in the final 4–5 minutes so nothing overcooks.

Do you have to press tofu before air frying with vegetables?

Yes — pressing is essential. Extra-firm tofu still contains significant moisture that steams the exterior instead of crisping it. Press for at least 15 minutes (30 is better) with a tofu press or by wrapping in paper towels and placing a heavy pan on top. The drier the tofu, the crispier the result.

Should you marinate tofu before air frying it with vegetables?

Marinating adds great flavor but keep the marinade thin (soy sauce, sesame oil, garlic, a little cornstarch) and don't marinate longer than 30 minutes or the tofu will absorb too much liquid. Pat it lightly dry before cooking. The cornstarch in the marinade helps create an extra-crispy coating.