Air-fried tofu tastes great with a sweet and savory berry glaze. This Blueberry Glazed Tofu is a great appetizer, snack, or as part of a meal.

I am going to be the first to admit that this tofu dish does not look pretty, but the taste is amazing! Increase the amount of chili garlic sauce to dial up the heat.

You Will Love this Blueberry Glazed Tofu

We love this recipe so much that we double when we make it. You will love it because it is:

• vegan
• whole food plant based
• oil-free
• easy to make
• adjustable with your favorite berries and spice level

How to Make Berry Coated Tofu

This recipe goes together quickly the following way:

1. press the tofu and cube
2. toss in soy sauce & arrowroot powder
3. air fry
4. make the glaze in a skillet
5. stir in tofu

For this recipe you need the following ingredients:

• extra firm tofu
• soy sauce or gluten-free coconut aminos
• arrowroot powder
• fresh or frozen blueberries
• balsamic vinegar
• pure maple syrup
• fresh or powdered ginger
• chili garlic sauce
• five spice blend

How to Make Crispy Air Fryer Tofu

Preparing the Tofu

This recipe starts with pressing tofu. Use a tofu press or press by hand.

Then cut the tofu into small uniform cubes using the following method:

1. Slice the tofu block in half horizontally.
2. Slice both down the middle vertically.
3. Slice each half 3-4 times parallel and perpendicular to the middle cut.

Coat the Tofu

In a small bowl mix 2 tablespoons of soy sauce and 1 tablespoon of arrowroot powder. You can substitute coconut aminos for the soy sauce if you want yours gluten-free. Corn starch can be used instead of arrowroot powder.

Add the tofu cubes into the bowl and toss until well coated.

Air fry at 375-395° F for 15 minutes, tossing every 5 minutes. I find that air fryers vary, so find the sweet spot with yours. Our new Ninja Air Fryer has to be set at a higher temperature to cook properly.

Make the Berry Glaze

While the tofu is cooking, add 1 cup of fresh or frozen blueberries, 2 tablespoons of balsamic vinegar, 2 tablespoons of maple syrup, 1 teaspoon fresh minced or powdered ginger, ½ – 1 teaspoon of chili garlic paste, 1 teaspoon of five spice blend to a non-stick skillet.

Stir over medium heat until the liquid starts to thicken. Turn down the heat to a simmer and stir for 3-5 minutes until the berries start to break up.

Smash the berries with the back of your spatula. The first time I made this I left it on the heat too long and the glaze dried up a bit.

Remove from the heat and toss in the tofu. Stir until coated.

Serve by itself, over rice, or as a side dish. We love it so much that we eat it right out of the pan.

I have only made this with blueberries, but it would be equally as good made with frozen mixed berries.

Increase the amount of chili garlic paste if you like spicy. I have gone up to a full teaspoon and it was not too much for our sensitive tongues.

Let me know what you think after making it.