1 block firm (my preference) or extra-firm tofu
1 T cornstarch
3 T turbinado or brown sugar
1/2 t salt
pinch crushed red pepper or cayenne pepper (optional)
1 1/2 T soy sauce
2 T rice vinegar
3 T water
2 t walnut oil or peanut oil
1-inch cube of fresh ginger
3 large cloves garlic
1 t toasted sesame oil, for serving

1. In a microwave-safe bowl, whisk dry ingredients together. Add liquid ingredients and whisk until smooth.
2. Cut ginger into small pieces and put in mini-food processor and process until it is in fine pieces. Or grate ginger. Add ginger to sauce.
3. Microwave sauce on high for 30 sec. Remove from microwave and whisk. Microwave again and whisk. Continue until sauce is thickened to the consistency of gravy.
4. Put garlic in mini-food processor and process, or mince garlic. Add to thickened sauce and whisk. The garlic is not cooked with the sauce because it will get cooked enough in the air fryer.
5. Cut tofu into 1-inch cubes. I slice the tofu crosswise into 5 slabs, then stand on end and cut in half lengthwise, then in quarters widthwise.
6. Place tofu in a large bowl and add 2 T of sauce. Toss gently using two spatulas to coat evenly.
7. Preheat air fryer at 400°F for 3 min.
8. Add tofu to air fryer and cook at 350°F for 15 min.
9. After serving, drizzle toasted sesame oil over top.

Notes

• There is extra sauce for cooking with vegetables. Bok choy, cauliflower, or brussels sprouts are great with this sauce. See Vegetable recipes [under construction].
• If you are serving with rice or other grain, you may want to drizzle some of the extra sauce over it. Thin out sauce with a little water. Whisk. Cook in microwave for 30 sec or so to heat and cook garlic. Whisk again and serve.

Other tofu recipes

• Basic Tofu
• Twice-Blackened Tofu
• Tofu with Paprika Sauce