MONDAY MORNING RECIPE POST - TOFU, CUCUMBER AND SPRING ONION SALAD WITH SESAME MISO DRESSING

 

My salad comes from Hungry and Frozen which can be found at this link.  Laura, its host, has wonderful recipes. Gregg made this one for the first time in April 2015. I checked recently and the link no longer works. Fortunately, Hungry and Frozen is still current. Laura has other wonderful meals that I look forward to trying. 


Tofu, Cucumber and Spring Onion Salad with Sesame Miso Dressing - serves 1


100g (3.53 ounces) firm tofu 
Half a cucumber (I always use a Hot House Cucumber which doesn't have to be deseeded)
1 Spring Onion
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 or 2 tablespoons extra virgin olive oil
2 heaped teaspoons white miso paste
A pinch of caster sugar
1 tablespoon toasted sesame seeds

Make sure your tofu and cucumber are well-chilled.  
Dice tofu into small squares, the same for the cucumber. 

Finely slice the spring onion, reserving some of the green for garnish.

In a bowl whisk together the vinegar, soy, olive oil, miso and most of the sesame seeds until it comes together as a smooth dressing.

Mix in the tofu, cucumber and spring onion, stir to cover.  

Transfer to your serving bowl and garnish with the remaining sesame seeds and sliced spring onion.

Enjoy!

This is a favorite for the warmer months.  

The dressing reminds me of the one they serve on the salad at our local Japanese Steakhouse.  The different taste I experienced must have come from the miso paste.

Laura suggests serving this with Roast Chicken and Rice. No recipe and again I couldn't find a link to one but there are plenty of them around if you want to do a search. You probably have your own favorite version.

Not everyone likes tofu so you could leave this out. It would be very nice as a cucumber and green onion salad. The dressing alone is worth a try. You could add any of your favorites. If you want a meatless meal, beans would give it a little protein.

You can copy and paste the address below to visit Laura's blog.

https://hungryandfrozen.com/

RAMEN NOODLES WITH TOFU AND SPICY PEANUT SAUCE

An old blog post that I am using. We haven't done any new recipes this week and have not, in actual fact, done this particular recipe in a while. All the narrative is from several years ago.

I seem to have been cooking more and more Asian-style meals.   I make a lot of salads during the week, along with more plain meat and veggie dishes, but to mix things up a bit I'll start searching for interesting meals such as this one.  Gregg is always happy when I tell him what I have found as he loves anything like this.  You can look at the original recipe at "She Knows", in the recipe section here.  

This recipe calls for those packets of Ramen Noodle Soup to be thrown away. They contain too much sodium that's so bad for you. 


Ramen Noodles with Tofu and Spicy Peanut Sauce 
Serves 4

2 (3 ounce) packets of Ramen Noodles (any kind will work - you will be discarding the flavor packet)
1/3 cup warm water
1/3 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar or red wine vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 teaspoons garlic-chili paste
3 to 4 dashes hot sauce (I used Sriracha)
1 tablespoon vegetable oil
4 ounces firm tofu, sliced thin (the original recipe called for tempeh, but I couldn't find it at our local supermarket)
2 garlic cloves, minced
1/2 red bell pepper, seeds and membrane removed, sliced into thin pieces
1/4 cup chopped peanuts for garnish
2 green onions, white and green parts, thinly sliced for garnish

For the sauce, combine the water and peanut butter in a small saucepan over medium heat.  whisk together to combine.

Reduce the heat to low and add the soy sauce, vinegar, sesame oil, honey, garlic-chili paste and hot sauce.  Whisk until all the ingredients blend together into a smooth sauce.  Keep the pan on the lowest setting to keep warm.

Add the vegetable oil to a large skillet over medium heat.  When hot, add the tofu and cook for a few minutes, turning over with a spatula so that each side will brown nicely.  

Boil water in a saucepan and begin to cook the ramen noodles according to the package directions (this usually takes 3 minutes).

Add the garlic and red sweet bell pepper to the tofu and cook, stirring, just until the ramen noodles have finished cooking.

Drain the noodles and add them to a large bowl, along with the tofu, red pepper and garlic.  

Pour some of the sauce over the tofu/noodle mixture, and toss to combine.  Add more sauce as needed.

Serve in individual bowls and garnish with the chopped peanuts and green onion.

~~~~~

What did we think of this dish?  Well for a start Gregg loved it.  He is great at trying different things but when I tell him I am going to cook a meatless dish, let alone serve him tofu, he is a little skeptical.  What made this dish was the sauce and if you are one of those people who isn't too fond of tofu, try this dish and see what you think.  

I couldn't get any tempeh in my local grocery store (I read later it is available in health food stores in the refrigerator section), so I made do with firm tofu.  Tempeh is also made with soy beans but apparently it is a lot healthier than tofu, containing more protein and fiber.  It also adds a chewier consistency and like tofu, you can use it in other recipes by crumbling it up and adding it to soups, casseroles or pasta sauce.  I've also seen recipes where it is mixed in with smoothies, though I haven't tried that yet.

It wasn't too hot or spicy which is fine with me.  I still felt a little heat at the back of the throat and on the tongue.  Gregg was surprised I had added any hot sauce at all.  I'm just super sensitive to that stuff, and I figured if he wants to add extra then the bottle is on the table.  However, he was enjoying it so much he didn't bother.

Added note 1/20/25 at 1.39 p.m: two of our blogging friends mentioned tofu. It would be easy to substitute meat, for me thinking of cooked chicken or another preferred protein. My husband would be in this category. 

I hope you like the sound of this, and thanks for looking. Have a great day!

MONDAY MORNING RECIPE POST - TOFU PEANUT SATAY

 This was made several weeks ago and was in my draft folder. I originally found it on Instagram and if you are a member and would like to take a look, you can see a quick version of the recipe in motion at this link. An excellent dish, the first Thai meal we had fixed for a while, and looking forward to trying it again.

3 heaping tablespoons of peanut butter

2/3 cup of coconut milk

2 tablespoons maple syrup

1 to 2 tablespoons of sriracha 

(the amount depends on how spicy you like it 

you could leave it off if you prefer)

1 tablespoon sesame oil

3 tablespoons soy sauce (we used low sodium)

2 tablespoons grated garlic

1 tablespoon grated ginger

2 limes, one juiced to add to the cooking process,

and 1 lime sectioned for garnish

1 block extra or super firm Tofu, 

drained, dried and cut into 16 evenly sized cubes

Oil, salt and pepper as needed (we left the salt out, tasted great)

1 handful of cilantro, finely chopped

2 green onions (scallions), thinly sliced on the bias

1/2 cup crushed peanuts

1 tablespoon black and white sesame seeds

1 tablespoon chili oil crisp

Rice for serving

4 Skewers for Tofu Cubes

In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger and juice of 1 lime. Set aside until needed.

Heat a cast iron pan over medium-high heat and allow to heat up for 2-3 minutes.

Place 4 cubes tofu on each small skewer.

Add 3 to 4 tablespoons of neutral oil (we used avocado oil and just enough to cover the bottom of the pan). 

Sear the tofu cubes in the oil.

Season the tofu in the pan with a large pinch of salt (we left this out) and pepper to taste. 

Sear on all four sides of the tofu for 1 to 2 minutes per side, or until each side is golden brown.

Pour half the peanut sauce over the tofu in the pan. 

Continue to flip the tofu searing for another 1 to 2 minutes on each side, until it has reached the color and texture you like.

Serve tofu skewers over rice and garnish with the remaining peanut sauce, cilantro, green onions/scallions, crushed peanuts, sesame seeds and chili crisp.  Squeeze juice from the remaining lime sections on top. 

We don't have skewers and instead cubed the tofu and cooked in the pan separately, searing on all sides like we normally do. We followed the recipe exactly after these changes.

There were enough for four servings and we will have the other two tomorrow for lunch or dinner.

I think that's about it. 

MONDAY RECIPE POST - RED CURRY TOFU WITH COCONUT CHILE, CARROTS AND BOK CHOY

Another blog, another delicious recipe found here at "Eats Well with Others", hosted by Joanne.  I haven't used Tofu in a while. I haven't cooked anything new this week, so this recipe was transferred from my old blog.

Red Curry Tofu with Coconut Chile Carrots and Bok Choy

Servings: 4 to 6

Serving size: 1/4 of the recipe

For the carrots:

1 tablespoon canola oil

2 tablespoons brown sugar

1 tablespoon fresh lime juice

1 tablespoon low-sodium soy sauce

1 tablespoon coconut milk

1-1/2 lbs. carrots, peeled and cut into 3-inch lengths

1/2 red onion, cut into 1/2-inch slices

1 Jalapeno pepper, seeded and minced

For the tofu:

1/4 cup dark brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons Thai Red Curry Paste

1 tablespoon minced fresh ginger

1 tablespoon Canola oil

12 ozs. super firm sprouted tofu, cut into 1-inch slices

1 head of bok choy, coarsley chopped

(I also had snow peas left over from another recipe, which I sliced and added to this mixture)

You will need enough rice depending on how many people.  I usually use Jasmine rice but also have used brown rice.  Quinoa was also suggested in the original recipe.

(Because there is just the two of us, I put 2 cups of water in a small saucepan, waited for water to boil before adding 1 cup of uncooked white rice.  Lower the heat and cook the rice according to package directions.  For us this took 20-25 minutes.)

Heat oven to 425 degrees F.

For the carrots: in a large bowl combine the oil, sugar, lime juice, soy sauce and coconut milk.  Toss together with the carrots, onion and chile.  Add salt to taste, or if watching sodium levels, leave salt out. 

Pour into a large baking pan and roast for 45 minutes, or until the carrots are tender.  Stir every 15 minutes.

While they are roasting prepare the tofu.  In a small bowl whisk together sugar, soy sauce, red curry paste and minced ginger.  Set aside.

In a large wok heat the oil over medium heat and add the tofu slices.

Sauté until lightly brown on each side, about 5 minutes per side.  Add in the bok choy, along with the snow peas if using them.  Sauté until bok choy is wilted, 2 to 3 minutes.

Stir in the sauce and coat all the vegetables thoroughly.  Cook for a few more minutes.

Serve tofu and carrots on top of a bed of rice, or Quinoa.

What did we think of this recipe?  Very much enjoyed and is in the make-again folder.  Tofu may seem bland, but it is one of those foods that takes on the flavors of the sauces and other ingredients it is being cooked with.  We are still trying to add meatless meals into the week, and this fits in perfectly.  You can, however, use any other protein, like chicken or shrimp for instance.  Any favorite will do.

That's about all I can think of but if you have any questions, please leave them in the comment section and I will do my best to answer them.

Thanks for looking,

have a great week and good appetite!

MONDAY RECIPE POST - EASY TERIYAKI NOODLES WITH TOFU AND BROCCOLI - SERVES 4

Today's recipe came from The Vegan Atlas and you can see the original recipe at this link.  We both gave this a 10-out-of-10.  It was excellent!  It is always fun to visit their website, where I look forward to finding other recipes, and seeing photos. 

 This is a vegan meal but you can add a favorite protein.  My thanks to Nava Atlas who is its host.

Easy Teriyaki Noodles with Tofu and Broccoli

Serves 4

From preparation to tables approximately 35 minutes.

8 ounces udon noodles (or or you can use soba, spaghetti or linguine - we used Ramen Noodles)

14-ounce tub extra-firm tofu

1-1/2 tablespoons neutral vegetable oil, such as safflower

1 tablespoon soy sauce or tamari

1 good-size broccoli crown, cut into small bite-size pieces

Several mini sweet peppers, sliced, or 1 medium red bell pepper, cut into short thin strips

1/2 cup grated carrot

1/3 cup bottled teriyaki marinade, or to taste, plus more for serving

2 teaspoons grated fresh or bottled ginger

Freshly ground pepper to taste

1 tablespoon sesame seeds

For garnish:

2 to 3 green onions, sliced

Sesame Seeds

Chopped toasted peanuts or cashews 

Sriracha

Cook the noodles according to package directions until al dente, then drain. 

Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.

Heat the oil and soy sauce in a wok or frying pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, about 8 minutes.

Add the broccoli, sweet peppers, and carrot. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.

Add the cooked noodles to the pan along with the teriyaki marinade, ginger, pepper, and sesame seeds. Stir-fry just until everything is well blended and heated through. Add more teriyaki marinade to taste, if you’d like.

Serve at once straight from the pan, passing around green onions, hot seasoning, and extra teriyaki sauce for individual servings.

This is now in our favorites folder.  As I said at the beginning, it was a 10 out of 10.

Instead of the oil we used avocado oil spray. 

The noodles we had in stock were packets of dried Ramen, and we used three of them.  These were the kind that had the seasoning packets.  We always throw away those packets, as we are usually working with a lot of other flavorings. 

Another favorite noodle of ours is Udon, and will look forward to putting that on the shopping list for next time.  I also wouldn't have any hesitation using Angel Hair Spaghetti if that's all we had in the pantry, or even cooked rice instead of noodles.

When preparing the tofu, after getting as much moisture out as possible, I cubed it and added a couple of tablespoons of cornstarch, mixed all this in a bowl until well coated and shook the excess cornstarch off before frying.  This makes it extra crispy and was a tip given to me years ago by an old friend originally from Shanghai.  I have since seen this technique in other Asian dishes over the years.   (My friend used cornstarch on cubed chicken also, mixing it together as I described for the tofu, but left it for half-an-hour which tenderized the chicken.)

  Gregg does not gravitate towards tofu (I added this snippet for other non-tofu eaters), but he said he was surprised how much he enjoyed it cooked this way and will look forward to more in other dishes we make.  Tofu absorbs the flavor of sauce ingredients quite nicely.  

You could go without Tofu entirely as there are plenty of other ingredients to make a delicious meal.

I used one large sweet red pepper and diced it.

We thought mushrooms would be a nice addition to this dish.

There was leftover raw cauliflower from another recipe.  It was added at the same time as the broccoli, cutting it into pieces of a similar size.

I added all the garnishing, including the Sriracha which gave it a spicy kick.  This is not necessary.  It is milder if you prefer without, and still very flavorful.  

We had leftovers for a total of six meals.   The flavors developed each time, very yummy!

If you prefer cutting and pasting into your search engine, here is the full address.

https://theveganatlas.com/easy-teriyaki-noodles-with-tofu-broccoli/

That's it!  If you have any questions and if you think I have missed anything out, please let me know in the comment section.

MONDAY RECIPE POST - QUINOA BREAKFAST BOWL - VEGAN

I don't have a link for this one.  It's something I came up with for the things I had on hand.  Probably not everyone's cup of tea, but I enjoyed it enough to want to keep it on my blog, to make again sometime.  It's not entirely my own idea as I have looked through many breakfast bowl blog recipes for some time now.  I just added what I wanted as I fetched things out of the fridge, vegetable bin or pantry.

1 cup of uncooked quinoa

2 cups of water (to cook the above)

1 carrot, finely diced

2 slices of yellow onion, finely diced

1 sweet potato, peeled and cut into bite size pieces

1 cup of peas

1 pkg. of Moroccan Tofu Cubes 

Avocado oil cooking spray, or any kind of cooking spray

Drizzle of low-sodium soy sauce

1 tablespoon chili crisp

Prepare and measure all the ingredients.  

Cook quinoa according to package directions.  Mine said to bring 2 cups of water to the boil and add 1 cup of quinoa, stir.  Turn stove top down to a simmer, cover and cook for 12 minutes.  Take off the heat and fluff with a fork, cover again and wait 15 minutes.

Heat frying pan, coat with cooking spray, add carrots and onion.  I steamed my sweet potato separately, and added the peas a few minutes before taking off the heat.  To cut out this step you can probably add both of these to the same frying pan along with the carrots and onions, sautéing until they are all tender, stirring occasionally.  I can't remember the actual minutes but by time the quinoa was ready, so were my vegetables.  

Place the tofu on top of the other veggies in the frying pan.  Stir to combine and continue cooking for a few additional minutes, just long enough to heat through. 

Mix the veggies with the added tofu into the quinoa until well combined.  Then serve in a bowl, adding a drizzle of low-sodium soy sauce, and a tablespoon of chili crisp on the top.

That was it.  A little fusion going on here.  I do this for myself usually when Gregg is out having father-son time.  

If I have written anything that is unclear, please ask in the comments.  

There are enough portions for four to five more meals. I was happy doing a little meal-prep, dividing my portions to eat over the next few days, or freeze if necessary.

This is the tofu I used and was very happy with it. It is easy to crumble.  The tofu was our son's recommendation as he and our daughter-in-law enjoy it occasionally.  (I don't get anything for advertising any products on this blog.  I like to share what I enjoy.)

It would be nice to add a fried or poached egg on the top.

This recipe is very easy to alter and you can use any favorite vegetable.  You can also easily leave things out, like the chili crisp for instance.

You might also prefer to substitute cooked rice or pasta for the quinoa.  

Thanks for stopping by and enjoy your week!

MONDAY RECIPE POST - CHIPOTLE-ORANGE BROCCOLI AND TOFU

Today's recipe came from Eating Well and you can look at it here.  I haven't made anything with tofu for a while, and I liked the look of this one.  I changed a few things which you can see below.  For those who don't like tofu you could use any of your favorite proteins with this one.

Chipotle-Orange Broccoli and Tofu

Serves 4 

Serving size is about 1-1/4 cups

Calories: 242 per serving

 

Chipotle peppers add heat to this tofu and broccoli stir-fry recipe. If you don't like things spicy, cut back on the amount or leave them out completely. Serve over brown basmati rice.

 

Total cooking time: 30 minutes

Servings: 4

 

1 14-ounce package extra-firm water-packed tofu

½ teaspoon salt, divided

3 tablespoons canola oil, divided

6 cups broccoli florets

1 cup orange juice (*see my note below this recipe)

1 tablespoon minced chipotle in adobe sauce (see tip), seeded if preferred

½ cup chopped fresh cilantro

Drain tofu and pat dry; cut into 1/2 to 3/4-inch cubes.  (The more moisture you get out of it, the crispier it will be.)  You can also sauté your favorite protein in place of tofu.  

Sprinkle tofu on all sides with 1/4 teaspoon salt.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total.

Transfer to a plate.

Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt.  Stir until the broccoli is bright green, about 1 minute.

Add orange juice and chipotle, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.

Return the tofu to the pan, gently stirring, until the tofu is heated through, 1 to 2 minutes.

Remove from the heat and add the cilantro.

Denise's notes: I thought I had a can of the chipotle chiles in adobo sauce in the pantry, but when I checked I couldn't find it.  I decided to go away from the Mexican theme (will try that next time) and replaced the chiles with a tablespoon of chili garlic sauce.  It worked well.

*I liked the orange sauce but thought I would cut back from 1 cup to half-a-cup when I make this again. Add half a cup of vegetable broth to make up the difference.  

I read the comments at the website and a few people felt this was a bit bland.  I followed some of the advice and added a tablespoon of fish sauce, and a few dashes of soy sauce.

Another commenter suggested thickening up the sauce.  I put a tablespoon of cornstarch in a small bowl, mixed it with a little of the sauce to make a paste.  Then I put that back into the pan and stirred for a couple more minutes just until it thickened.

In the second photo of my meal, you will see I have sprinkled some of my favorite organic Umeboshi Japanese Furikake mix.  A little fusion going but I enjoy it and have done this for other meals occasionally.

Instead of the above you could use chopped parsley, chopped cilantro or thinly sliced green onions for a garnish.  

My chosen rice today was Trader Joe's Organic Brown Rice.  It's very easy, take the pouch out of the box and put in the microwave - unopened -for three minutes.  

There were leftovers for two more meals the next day.

That's it!

MONDAY RECIPE POST - ORZO FUSION STIR FRY

 This recipe is one I found on YouTube.  His biography reads: "Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef.  

He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English.  Much of his culinary aspirations stem from his background in the visual and musical art spaces.  Wil believes that learning how to make food can really change your mindset and perspective in life, especially when you share it with others."

I have enjoyed many of Wil's recipes and am a subscriber to his videos.  He has a very calm, easy-going speaking style as he goes through each step of the recipe.  You can find this one here.

Orzo Fusion Stir-Fry

3 cloves garlic, finely chopped

1/2 red onion, finely chopped  

1 small carrot, finely chopped 

2 green onion, finely chopped 

90g broccolini, finely chopped (my store didn’t have this so I bought a small to medium head of broccoli and cut into small pieces)

150g extra firm tofu (the one I bought was 14 ozs.)

1/4 lb. orzo

2 tablespoons chili oil

1/2 tablespoon plus 1 teaspoon dark soy sauce

1 tablespoon plus 1 teaspoon low sodium soy sauce

Splash of toasted sesame oil

Drizzle of avocado oil

1 teaspoon hoisin sauce

1/4 cup corn

1/4 cup edamame

Bring a pot of water to boil for the pasta.  

Prepare other ingredients. 

Squeeze as much moisture out of the tofu as you can, put in a bowl and mash with a fork. 

Cook the Orzo in boiling water for 7 minutes, stir occasionally.  Strain and set aside.  

Put a non-stick pan on medium heat. 

Add the 2 tablespoons of chili oil. 

Add the tofu crumbles and cook for three to four minutes. 

Add 1 teaspoon of dark soy sauce and 1 teaspoon of the low sodium soy sauce.  

To this also add a splash of sesame oil. 

Cook for another couple of minutes, then put the tofu crumbles into a bowl and set aside. 

Put the pan back on the heat and add a drizzle of avocado oil. 

Add the chopped red onion, garlic and chopped green onion. 

Sauté a couple of minutes. 

Add broccolini (in my recipe, the chopped broccoli) and carrots. 

Sautée for another couple of minutes. 

Add the orzo and 1 tablespoon of soy sauce, half a tablespoon of dark soy sauce and 1 tablespoon of hoisin sauce.  Sauté for about a minute. 

Add a quarter cup each of corn and edamame. 

Add the tofu crumbles.

Sauté for another couple of minutes and it is ready to serve. 

Enjoy!

I am looking forward to trying this again. It was delicious, very flavorful.  I had this for lunch.  There were leftovers and I had another portion for dinner that night.  The next day I shared it with Gregg, who had been out for the day when I fixed it.  He enjoyed it also. 

Added note:  I noticed a few comments from my non-tofu loving blogging friends.  Hubby suggested adding chicken instead of tofu next time, and I thought perhaps shrimp, but I am sure you can add other favorites too.

Thanks for looking and have a great week!

 

MONDAY RECIPE POST - AIR FRYER TOFU

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

4 servings

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

Cooking spray

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:

https://www.delish.com/cooking/recipe-ideas/a37826062/air-fryer-tofu-recipe/

Thank you for looking and have a great week.