Recipe courtesy of Melissa Gaman for Food Network Kitchen

Air Fryer Tofu with Rice Noodles

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
The air fryer is perfect for cooking tofu: It comes out extra crispy and you don’t need any oil. Make sure to use fresh rice noodles for this recipe as they will cook up very differently than dried.



  1. Whisk the soy sauce, brown sugar, lime juice and 1 tablespoon water in a small bowl. Blot the tofu dry and cut into 1-inch cubes. Toss with a pinch each of salt and pepper and 1 tablespoon of the soy sauce mixture in a bowl. Sprinkle the cornstarch over the tofu and toss. Spread in a single layer in a 6-quart air fryer basket. Set to 375˚F and cook, turning once, until crispy, 15 to 20 minutes.
  2. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper, serrano and a pinch of salt. Cook until crisp-tender, 3 minutes. Push the vegetables to one side; add the remaining 1 tablespoon vegetable oil and the noodles to the other side. Cook, stirring the noodles, until softened, 2 to 3 minutes, then stir everything together until the noodles are translucent, 1 to 2 more minutes.
  3. Pour in half of the remaining soy sauce mixture; cook until the noodles absorb the sauce, about 2 minutes. Add the tofu and remaining soy mixture; cook until glazed, about 1 minute. Remove from the heat and stir in 3/4 cup basil. Divide among bowls and top with the remaining 1/4 cup basil. Serve with lime wedges.