Anti Inflammatory Air Fryer Crispy Tofu
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Learn more →Ingredients
4 servings
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~3/4 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it for at least 15 minutes using a tofu press or by wrapping it in a clean kitchen towel and setting a heavy skillet on top, until the towel has absorbed most of the surface moisture.
- 2
Cut the pressed tofu into 3/4-inch cubes and transfer to a large mixing bowl.
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