Anti Inflammatory Vegan Air Fryer Crispy Tofu
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Learn more →Ingredients
4 servings
- 2 blocks (14 oz each) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 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.
- 1 tsp rice vinegar
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press each block firmly between several layers of paper towels or a clean kitchen towel for at least 15 minutes, pressing down with your hands or a heavy pan, until the towels have 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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