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
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