This week's recipe was found here at "Delish". I was looking for a meatless meal, one that was healthier than frying and also wanted to use our air-fryer. This fit those criteria.
Air Fryer Tofu by Justin Sullivan
This takes about 45 minutes from prep to table.
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika (regular, hot or smoked)
1 (14 oz.) block firm tofu, cut into 1 ½” cubes
2 tbsp. low sodium soy sauce
2 tsp. toasted sesame oil
1/2 c. cornstarch
1 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper
1/4 c. mayonnaise
1/4 c. Thai sweet chili sauce
2 tbsp. sriracha
2 cloves garlic, grated
Steamed white rice, for serving
Scallions, sliced for garnish
Sesame seeds, for garnish
The recipe didn't call for pressing the block of tofu first, but because we have always done it that way, we didn't miss this step out. You can look here at the Spruce to see how this is done, and if you haven't cooked with tofu before.
It might be a good idea to start cooking your rice. Ours took 18 minutes on top of the stove and cooked to package directions.
Toss tofu cubes, onion powder, garlic powder, paprika, low-sodium soy sauce, and sesame oil in a large bowl. Toss well, cover, and transfer to the fridge to marinate for 20 minutes to an hour.
Preheat air fryer to 400ºF.
In a medium bowl, whisk together cornstarch, salt and black pepper.
Working in batches if necessary, toss tofu in the cornstarch mixture until thoroughly coated.
Shake off excess cornstarch and add tofu in a single layer to the air fryer basket. (We found the tofu cubes fitted in the basket nicely.)
Spray the cubes with a bit of cooking spray and air fry the tofu for 15 minutes, tossing half way through, until it is golden and crispy.
Prepare the sauce: While the tofu cooks, in a large bowl, whisk together mayo, chili sauce, sriracha, and grated garlic.
Season to taste with salt and set aside.
When all the tofu is cooked, add the tofu and toss in the sauce.
Serve over white rice, and garnish with scallions and sesame seeds.
If you enjoy tofu this was a very enjoyable meal.
Onion powder was missing from our supplies but we didn't miss it.
Also when making the sauce we used garlic powder and not freshly grated,
Also did not have any green onions, didn't miss those either but they would have made a nice garnish.
Instead of the sesame seeds I used Furikake. There are different flavors of Furikake. Mine was Umeboshi (containing pickled plums). I wouldn't have known had I not looked at the ingredients. It has a lovely taste.
I also used a little Chili Crisp on the top, my favorite condiment at the moment.
We didn't coat the tofu in the sauce, but used it very lightly and drizzled over the top. We didn't need a lot as it was quite hot. Dear Other Half said he would use less Sriracha next time, but shoe being on the other foot, I didn't find it so and put my Goldilocks curls on and said it was 'just right'. My taste buds must be getting used to these things, and I enjoyed the taste. Entirely up to you how much you would like to use.
We used Jasmine Rice cooked according to the package directions.
Finished off with a side of peas. We thought of making up a stir fry and using more veggies to mix with the Jasmine Rice. But we didn't want to fuss any more today as we were both feeling a wee bit tired and the peas were very nice.
A meal we both thoroughly enjoyed, even the non-loving-would-rather-have-meat-and-still-do-man-in-the-house. He offered the suggestion that shrimp would go great with this, or chicken. I have no idea how to cook these and for how long in the air-fryer.
If you don't have an air-fryer, it would be easy to convert to the top of the stove.
If the link doesn't work, or if you prefer not to use embedded links, you can find the recipe at this address:
Thank you for looking and have a great week.