Air Fried Tofu Recipe

For the Tofu:
- 1 block tofu, pressed, frozen, thawed, and cubed
- ⅓ cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1-2 tablespoons oil (for air frying)
For the Veggies:
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 red pepper, sliced
- 1 inch ginger, minced
For the Sauce:
- 2 tablespoons vegan oyster sauce
- 1 tablespoon brown sugar
- 2 tablespoons soy aminos (or soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- 1 lime leaf (optional)
- 1 tablespoon tamarind paste

Prepare the Tofu:
- Press the tofu to remove excess moisture, then freeze it. Thaw before use.
- Cube the tofu.
- Mix the cornstarch with smoked paprika, salt, turmeric, black pepper, and cumin.
- Toss the cubed tofu in the cornstarch mixture until well coated.
Air Fry the Tofu:
- Preheat your air fryer to 190°C (375°F).
- Once hot, add a splash or two of oil to the air fryer basket.
- Add the tofu to the basket and shake to coat with oil.
- Air fry at 190°C (375°F) for 5 minutes. Shake the basket.
- Continue air frying for an additional 3 minutes. Shake the basket again.
- Air fry for another 3 minutes or until the tofu is crispy.
Cook the Veggies:
- In a pan, heat sesame oil over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Add the red pepper and lemon juice, cook until vegetables are tender.
Prepare the Sauce:
- Mix vegan oyster sauce, brown sugar, soy aminos, sesame oil, lemon juice, lime leaf, and tamarind paste.
- Adjust the ingredients to taste, cooking on low heat until well combined.
Combine:
- Toss the crispy tofu with the cooked veggies.
- Pour the sauce over the mixture and mix until everything is well coated.

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