4 servings
Ingredients
- 1 pound extra-firm tofu, drained and pressed
- 1 tablespoon tamari
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 1/3 cup orange juice
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- 1 tablespoon pure maple syrup
Directions
Press and drain the tofu. Cut the tofu in cubes.
Place the tofu cubes in a quart-size plastic storage bag. Add the tamari and seal the bag. Shake the bag until all the tofu is coated with the tamari.
Add the tablespoon of cornstarch to the bag. Shake again until the tofu is coated. Set the tofu aside to marinate for at least 15 minutes.
Meanwhile add all the sauce ingredients to a small bowl and mix with a spoon. Set aside.
Place the tofu in the air fryer in a single layer. You will probably need to do this in two batches.
Cook the tofu at 390 degrees for 10 minutes, shaking it after 5 minutes.
After you’re done cooking the batches of tofu, add it all to a skillet over medium-high heat. Give the sauce a stir and pour it over the tofu. Stir the tofu and sauce together, 5-10 seconds.
Serve immediately or the tofu will no longer be crispy. Serve with rice and steamed vegetables, if desired.
Recipe originally found on Veggies Save the Day.
I made krab rangoon in my air fryer to eat on the side.
Nicole Flips for Food 