There is a particular thrill that happens when you bite through a shattering, golden crust and hit a pillowy center flooded with sticky, sweet-spicy gochujang heat. This air fryer Korean tofu delivers exactly that: cubes of extra-firm tofu coated in almond flour, blasted at high heat until every edge crisps, then tossed in a glaze that caramelizes into a lacquered shell in just minutes. Underneath sits a bed of baby spinach wilted into a luscious pool of tahini, heavy cream, and toasted sesame oil. It is comfort food that happens to be completely meat-free.

The macros here are built for serious ketogenic eating. Each generous serving clocks in at 47 grams of fat, 22 grams of protein, and only 8 grams of net carbs. Fat accounts for nearly 78 percent of the calories, driven by avocado oil, toasted sesame oil, tahini, butter, and heavy cream. The protein comes entirely from extra-firm tofu, which also contributes a satisfying chew that holds up to the bold Korean glaze.

From a practical standpoint, this is a 33-minute weeknight dinner with almost no cleanup. The air fryer handles the tofu hands-free while you whisk a quick glaze and wilt spinach in a single skillet. There is no deep frying, no batter dripping on the counter, and no soggy results. If you batch-press your tofu blocks ahead of time on the weekend, the active work drops to about ten minutes of actual effort.

Ingredients (serves 2)

For the crispy tofu:

  • 14 oz (400g) extra-firm tofu, drained and pressed
  • 1 tablespoon (15ml) avocado oil
  • 2 tablespoons (14g) almond flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt

For the gochujang glaze:

  • 2 teaspoons gochujang (Korean red pepper paste)
  • 1 tablespoon (15ml) toasted sesame oil
  • 1 teaspoon coconut aminos
  • 1 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon powdered erythritol or monk fruit sweetener
  • 1/2 teaspoon freshly grated ginger

For the creamy sesame spinach:

  • 1 tablespoon (14g) unsalted butter
  • 1 small clove garlic, minced
  • 4 cups (120g) fresh baby spinach
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15g) tahini
  • 1 teaspoon toasted sesame oil
  • Pinch of fine sea salt

For garnish:

  • 1 tablespoon (9g) toasted sesame seeds
  • 1 scallion, thinly sliced on a diagonal
  • Pinch of gochugaru (Korean red pepper flakes), optional

Instructions

  1. Press the tofu. Wrap the tofu block in a double layer of paper towels and place it on a cutting board. Set a heavy skillet or a few canned goods on top and let it press for at least 15 minutes. You want as much moisture out as possible — this is the single biggest factor in getting a crispy result in the air fryer. If you have a tofu press, even better.

  2. Cut and coat. Once pressed, pat the block dry one more time and cut it into roughly 3/4-inch (2cm) cubes. Transfer the cubes to a mixing bowl and drizzle with the avocado oil. Sprinkle the almond flour, garlic powder, and salt over the top and toss gently with a spatula until every cube is evenly coated.

  3. Preheat the air fryer. Set your air fryer to 400°F (200°C) and let it preheat for 2 to 3 minutes. If your model does not have a preheat function, simply run it empty for 2 minutes.

  4. Air fry the tofu. Arrange the coated cubes in a single layer in the air fryer basket, leaving a little space between each piece for airflow. Work in batches if needed — crowding the basket steams the tofu instead of crisping it. Cook for 12 minutes, shaking the basket or flipping the cubes with tongs at the 6-minute mark. The cubes should be golden and firm to the touch on all sides.

  5. Make the gochujang glaze. While the tofu cooks, whisk together the gochujang, toasted sesame oil, coconut aminos, rice vinegar, erythritol, and grated ginger in a small bowl until smooth. The glaze should be pourable but thick enough to coat the back of a spoon. Taste and adjust — add a pinch more sweetener if you prefer less heat, or an extra half-teaspoon of gochujang if you want more punch.

  6. Glaze and crisp. When the initial 12 minutes are up, pull the basket out and drizzle the glaze over the tofu cubes. Toss them gently with tongs or a spatula to coat evenly, then return the basket to the air fryer. Cook at 400°F (200°C) for 4 more minutes. The glaze will tighten into a sticky, caramelized shell with charred edges. Watch closely during the last minute to prevent burning.

  7. Wilt the sesame spinach. While the tofu finishes, melt the butter in a medium skillet over medium heat. Add the minced garlic and stir for about 30 seconds, just until it smells fragrant but has not browned. Add all of the spinach at once and toss with tongs for 60 to 90 seconds, until it wilts down to about a quarter of its original volume. Reduce the heat to low, then stir in the heavy cream, tahini, and toasted sesame oil. Mix until the spinach is glossy and evenly coated. Season with a pinch of salt and remove the skillet from the heat.

  8. Plate and serve. Divide the creamy sesame spinach between two plates or shallow bowls, spreading it into an even layer. Pile the glazed tofu cubes on top. Scatter toasted sesame seeds, sliced scallion, and a dusting of gochugaru over everything. Serve immediately while the tofu is at its crispiest.

Nutrition per Serving

Nutrient Amount
Calories ~540 kcal
Fat ~47g
Protein ~22g
Total Carbs ~13g
Fiber ~5g
Net Carbs ~8g

Approximate values based on 14 oz extra-firm tofu, 2 tsp gochujang, and the stated quantities of oils, tahini, and cream. Actual values may vary by brand.

Tips & Variations

Press your tofu the night before. Wrap the block tightly in paper towels, set it on a plate, and place a heavy skillet on top in the fridge overnight. You will wake up to a noticeably denser, drier block that crisps far better in the air fryer. This turns the recipe into a true 20-minute dinner on busy nights.

Watch the carbs in your gochujang. Gochujang is fermented with rice, which means carb counts vary wildly across brands. Some contain 8 to 10 grams of net carbs per tablespoon. Read the label carefully and choose the lowest-sugar option you can find. Using only 2 teaspoons, as this recipe calls for, keeps the damage minimal, but a high-sugar brand can still quietly push you over your daily limit.

Swap the spinach for bok choy. If you prefer a more Korean-leaning side, halve two heads of baby bok choy lengthwise and sear them cut-side down in the butter until charred, about 3 minutes. Flip, add the cream-tahini mixture, and let it simmer for another minute. Net carbs stay about the same, and you gain a beautiful charred presentation.

Double the glaze for meal prep. If you plan to reheat leftovers the next day, the glaze loses some of its stickiness in the fridge. Making a double batch of glaze and reserving half lets you re-coat the tofu before reheating in the air fryer at 375°F (190°C) for 4 minutes. The cubes come back almost as crispy as fresh.

Turn up the fat even further. If your macros call for more fat and fewer carbs, skip the almond flour coating entirely and simply toss the pressed tofu cubes in avocado oil and salt before air frying. Use the saved carb room to drizzle extra toasted sesame oil over the finished plate. This variation drops net carbs to around 7 grams and pushes fat above 80 percent of calories.

Frequently Asked Questions

Why isn't my air fryer tofu getting crispy?
The number one culprit is moisture. Tofu that has not been pressed long enough will steam inside the air fryer instead of crisping. Press for a minimum of 15 minutes under firm, even weight, and pat the cubes dry again after cutting. The second most common mistake is overcrowding the basket. Air needs to circulate around every cube. If your air fryer is small, cook in two batches. Finally, make sure your air fryer is fully preheated to 400°F before the tofu goes in — starting from a cold basket produces a softer result.
Can I use a different protein instead of tofu?
Paneer works beautifully as a direct swap. Cut it into the same 3/4-inch cubes, skip the pressing step, and reduce the initial air fry time to 10 minutes since paneer firms up faster. Halloumi is another strong option but runs saltier, so reduce the added salt and skip salting the glaze. Both substitutions keep the recipe lacto-ovo vegetarian and stay within similar macro ranges, though paneer will push the fat slightly higher and protein slightly lower than tofu.
How do I store and reheat this dish?
Store the tofu and spinach in separate airtight containers in the fridge for up to 3 days. The tofu loses its crunch in the fridge, but reheating in the air fryer at 375°F (190°C) for 4 to 5 minutes brings it back to life. Do not microwave the tofu — it turns rubbery. The spinach reheats well in a covered skillet over low heat with a splash of cream to loosen the sauce. Add a fresh drizzle of sesame oil and a squeeze of fresh glaze right before serving for the best results.
How can I make this dairy-free or vegan keto?
Replace the butter with an equal amount of coconut oil and swap the heavy cream for full-fat coconut cream. Tahini already provides the richness the spinach needs, so the dairy-free version tastes nearly identical. These swaps keep the macros very close to the original — coconut oil has slightly more fat per tablespoon than butter, and coconut cream has about the same fat content as heavy cream. Just check that your gochujang brand does not contain honey, which some artisanal Korean brands add.
Can I bake this in a regular oven instead of an air fryer?
Yes, though the texture will be slightly different. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the coated tofu cubes in a single layer and bake for 20 minutes, flipping once at the halfway point. Brush the glaze on during the last 5 minutes and return to the oven until sticky and caramelized. The cubes will be firm and golden but not quite as shatteringly crispy as the air fryer version. Using a wire rack set inside the baking sheet helps airflow and gets you closer to that air-fried crunch.