1 block firm (my preference) or extra-firm tofu
1 T cornstarch
1 1/2 t oregano
1/4 t black pepper
pinch crushed red pepper or cayenne pepper
3 T soy sauce
3 T maple syrup
3 T red wine vinegar
2 T water
2 t olive oil
3 large cloves garlic, coarsely chopped
Serve with rice or other grain
- In a microwave-safe bowl, add dry ingredients and whisk. Add all other ingredients except garlic (and tofu!), and whisk until smooth.
- 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.
- After sauce is thickened, whisk in garlic. The garlic is not cooked with the sauce because it will get cooked enough in the air fryer.
- 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.
- Place tofu in a large bowl and add 3 T of sauce. Toss gently using two spatulas to coat evenly.
- Preheat air fryer at 400°F for 3 min.
- Add tofu to air fryer and cook at 350°F for 13 min. Then cook at 400°F for 2 min to blacken edges.
- Empty tofu from air fryer back into bowl. Give it a second coating of sauce: add 4 T of sauce and toss.
- Using tongs, remove rack from air fryer.
- Dump tofu on bottom of air fryer and use spatula to roughly even it out. Cook at 400°F for 4 min. There should be black patches when it is done. Using spatula, scrape tofu and cooked sauce out of air fryer to serve.
- This recipe makes extra sauce for serving over rice or other grain. Cook in microwave for 30 sec or so to heat and cook garlic. Whisk again and serve.
Notes
- If cooking a smaller amount of tofu, decrease cooking times. For a half block, I do 350°F for 10 min, then 400°F for 2 min to blacken edges, then 400°F for 3 min to blacken the second sauce coating.
- I don’t recommend cooking more than 1 block of tofu at a time because when cooking with the second sauce coating, it needs to be in roughly one layer.
Other tofu recipes
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