• 23's Top 50 Recipes - 31

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:49:00 2024
    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
    Sliced scallions (opt); to
    - serve

    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 -+-inch 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.

    By: Eleanore Park

    Yield: 2 servings

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

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