Ingredients
Scale
- 1 brick of tofu, pressed and diced into 1/4 in cubes
- 4 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 2 tbsp coconut sugar
- 1 tbsp chili oil or sriracha
- 1 tsp sesame oil
- 2 cloves of garlic, minced
- 1 inch of ginger, minced
- 4 tbsp arrowroot power (will use two separate times)
- green onion
Instructions
- preheat air fryer for 5 minutes at 400 and add diced tofu to a bowl and toss in 2 tbsp arrowroot powder. add tofu to air fryer for 10 minutes and start mixing your sauce
- for the sauce – mix coconut aminos, rice wine vinegar, coconut sugar, chili oil, sesame oil, garlic, and ginger.
- add the extra 2 tbsp of arrowroot powder to a small bowl and set aside (will add at the end)
- once the tofu is crispy in the air fryer (this takes time) set a pan to medium heat on the stove
- add the tofu and sauce to the skillet and mix
- add a few tbsp of warm water to the arrowroot powder and mix before pouring into the pan
- keep an eye on it – the sauce will start to thicken and become sticky
- take off heat and serve with fresh green onions over jasmine rice.
Notes
- don’t have arrowroot powder? corn starch is a great substitute
- depending how spicy you like it, add more or less chili oil/sriracha
- press the tofu under a heavy pan with towels to remove as much moisture as possible – i like to do this at least an hour before cooking if i have time
- if you don’t have an air fryer — bake the tofu on a baking sheet at 425 for about 20 minutes. you’ll know its done when it’s nice and crispy!