Description
A crispy air-fried tofu that is smothered in spicy chili garlic sauce. A plant-based protein that will surely win over some carnivores, too!
Ingredients
Scale
- 1 14 oz Package Extra Firm Tofu (Cubed)
- ½ Cup Arrowroot Flour (It can also called Arrowroot Starch)
- ½ tsp Sesame Oil
Chili Garlic Sauce Ingredients:
- 4 Tbsp Liquid Aminos
- 1 ½ Tbsp Rice Vinegar
- 1 ½ Tbsp Chili Garlic Sauce (we use the Huy Fong brand)
- 1 Tbsp Agave Nectar
- 2 Large Cloves Fresh Garlic (Minced)
- 1 Inch Fresh Ginger (Peeled and Grated)
- Green Onions
- Sesame Seeds
Instructions
- Wash and prepare all fresh produce. Drain and press excess liquid out of the tofu using a paper towel or tofu press. Cut the tofu into 1 inch cubes.
- In a large sealable bag, toss the tofu and the arrowroot flour vigorously until all of the tofu is coated.
- In the bottom of your air fryer place 1 tsp of oil. Set the air fryer to 360°F.
- Working in batches, place the coated tofu into the air fryer leaving enough space between the pieces. Air Fry for 20 minutes stopping mid-way to shake the cubes for even frying. Depending on your air fryer and desired doneness you may want to fry the cubes for as much as 30 minutes (Keep checking it).
- While the tofu is frying, make the Ginger Garlic Sauce. Place all of the ingredients into a bowl and whisk until well combined.
- After all of the tofu is crispy, transfer it to a frying pan. Over medium heat, pour the sauce over the crispy tofu and stir to coat. Allow the tofu and sauce to heat until the sauce has reduced by half. About 3 minutes.
- Serve immediately over rice or with toothpicks for a fun appetizer and enjoy!
- Leftovers can be stored in the refrigerator for up to 5 days.
Notes
The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Air Fryer Chili Garlic Tofu
