MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Air-Fryer Tofu
Categories: Vegetables, Chilies
     Yield: 2 servings

    14 oz Medium or medium-firm tofu;
          - drained
   1/2 c  Potato starch
 1 1/2 ts Kosher salt
          Fresh cracked black pepper
          Nonstick cooking spray
   1/4 c  Brown sugar
     3 tb Rice vinegar
     3 tb Soy sauce
   1/2 ts Sambal oelek or sriracha
          Scallions; sliced, to
          - serve (optional)

 Heat air fryer to 375 F/190 C, if preheating is
 recommended for your air fryer.

 Wrap the drained tofu in a clean kitchen towel or in a
 few layers of paper towels. Place on a plate and weigh
 down tofu with something heavy, like a glass bowl,
 skillet or can, and allow to drain for at least 10
 minutes and up to 30 minutes.

 While the tofu drains, in a large, wide bowl, combine
 the potato starch, salt and pepper. Unwrap the tofu and
 pat dry once more. Cut the tofu into 1/2" cubes and
 add to the potato starch mixture. Use your fingers to
 gently toss until coated.

 Spray the air fryer basket with cooking spray. Place the
 tofu in the air fryer basket, shaking off any excess
 potato starch while transferring. Once the tofu is in
 the air fryer basket, spray once more with the cooking
 spray to prevent clumping. Cook until tofu becomes
 slightly puffed, about 10 minutes. Use tongs to move
 tofu pieces around the basket. Continue to cook until
 lightly browned in some spots and crisped all around,
 about 10 minutes.

 Discard the potato starch from the large bowl, wipe it
 clean and set it aside. While the tofu cooks, make the
 sauce: In a small skillet, combine the brown sugar,
 vinegar and soy sauce over medium heat. Cook, stirring
 occasionally, until the sauce thickens slightly and
 clings lightly to the back of a spoon, about 5 minutes.
 Remove from the heat and stir in the sambal.

 Return the crispy tofu to a large bowl. Pour the soy
 glaze over the tofu; toss to coat. Transfer to a serving
 plate and top with scallions, if using.

 Recipe by Eleanore Park

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM