Sticky Air Fried Tofu Knots

Probably my most requested recipe. I was first introduced to these gems by Bonnie from Miso Tasty. I would quite happily place a caveat with this recipe to say they are the most moreish things you will ever encounter, and I will not be held responsible for ‘eyes bigger than stomach syndrome….’

If you don’t own an air fryer these can be easily shallow fried in 3cm oil


Tofu Knots

2 tbsp Cornflour

2 tbsp Oil

2 tbsp Gochujang

150ml Soy

100ml Rice Vinegar

2 tbsp Tomato Puree

100ml Maple

100ml Water

1 clove Garlic, minced

1 tbsp Sesame Oil

Sliced Spring Onions and Sesame to garnish. Rice to serve


1. Add the dry tofu nots to a large bowl and cover with boiling water. Cover and set aside for 1 hour to rehydrate.

2. Drain the knots and mix through the cornflour. Leave for 10 minutes to form a gelatinous coating. Meanwhile, heat your oil or air fryer to 180C.

3. Mix the oil through the knots and tumble into the air fryer. Fry for 8 minutes, or until crispy and golden.

4. While the knots are cooking, add all remaining ingredients to a medium sized pan. Bring to a simmer and simmer for 2-3 minutes or until slightly reduced.

5. Pour the crispy tofu knots into the pan and turn to coat. Eat immediately topped with sliced Spring Onions and Sesame seeds, accompanied by steaming hot rice.