1 block firm (my preference) or extra-firm tofu
2 t cornstarch
2 t sugar
1/2 t salt
1 T sweet paprika
1 t smoked paprika
1/4 t hot paprika, or big pinch crushed red pepper or cayenne pepper
2 T apple cider vinegar
3 T water
1 T olive oil
3 large cloves garlic
1/2 small onion (1/3 c after processing)

1. In a microwave-safe bowl, whisk dry ingredients together. Add remaining ingredients except onion and garlic (and tofu!). Whisk until smooth.
2. Microwave on high for 30 sec. Remove from microwave and whisk. Microwave again and whisk. Continue until sauce is thickened to the consistency of gravy.
3. Put garlic in food processor and process. Add onion to food processor and pulse until onion is in small bits. Do not over-process. Add garlic and onion to thickened sauce and whisk. If too thick, add a little more water. The garlic and onion are not cooked with the sauce because they will get cooked enough in the air fryer.
4. 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.
5. Place tofu in a large bowl and add 3 T of sauce. Toss gently using two spatulas to coat evenly.
6. Preheat air fryer at 400°F for 3 min.
7. Add tofu to air fryer and cook at 350°F for 15 min.

Notes

• There is extra sauce for cooking with vegetables. Cauliflower, carrots, and potatoes are great with this sauce. See Vegetable recipes [under construction].
• If you are serving with rice or other grain, you may want to drizzle the extra sauce over it. But the garlic and onion need to be cooked. Thin the sauce with a little water and whisk. Microwave on high power for 30 sec, then on low power for 2 min. Whisk and serve.

Other tofu recipes

• Basic Tofu
• Twice-Blackened Tofu
• Tofu with Ginger-Garlic Sauce