Description
Ingredients
Units
Scale
For the Tofu
- 1 block of medium-firm to firm tofu
- 1/4 tsp salt
- 1/4 tsp pepper
For The Sauce
- 1 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 3 tbsp apple vinegar (you can use any vinegar you have!)
- 2 tbsp raw sugar
- 1 to 3 tsp sambal (adjust to your taste)
- 1/3 cup vegetable stock
- 1 tsp cornstarch
For Stir-fry
- 1 tbsp Lao gan ma, chili oil with chili flakes (purchase or make a homemade one!)
- 3 to 5 dried Thai chilis
- 3 cloves garlic, chopped
- 1 tsp chopped ginger
- sesame seeds
Instructions
- Preheat the air fryer to 380°F – 390°F
Drain tofu from the package and wrap with paper towels then place a salt container or anything that has a weight on top of the tofu. Let it sit for 5 minutes. - Cut the tofu into cubes and season with salt and pepper. Place tofu into the preheated air fryer and cook them for 15 mins or until golden brown all around. Shake and turn them around halfway through.
- Meanwhile, combine soy sauce, vegetarian oyster sauce, vinegar, sugar, sambal, vegetable stock, and cornstarch in a mixing bowl and set aside.
- In a cold pan, add chili oil, dried chilis, garlic, and chopped ginger. Turn on the heat to medium-high and stir fry for 2 to 3 minutes or until you smell the aroma. Keep stirring to prevent burnt garlic.
- Mix the sauce mixture one more time (because the cornstarch will sink down to the bottom) and pour it into the pan. Stir immediately. Cook the sauce for 1 to 2 minutes or until the thickness you desire.
- Add the air-fried tofu and toss evenly. Cook an additional 1 to 2 minutes, so tofu has some time to soak up the flavor of the sauce. Remove from the heat and garnish with sesame seeds as you like. Serve with some warm cooked rice and steamed veggies if you want it to be a meal or it can be an amazing appetizer as it is! Enjoy!
- Cook Time: 18 mins
