Air Fryer Tofu with Broccoli and Carrot
The recipe was adapted from one in Vegan Cooking in Your Air Fryer by Kathy Hester. I followed the section on how to make tofu in the air fryer but used my own orange sauce recipe. I hope you enjoy!
Replace soy sauce with tamari and use dry sherry instead of Shaoxing wine to make a gluten-free dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 to 3 servings
- 1 block (14oz /400 g) extra-firm tofu , pressed and cut into cubes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch (or tapioca starch)
Sauce (*Footnote 1)
- 2 tablespoons orange zest
- 1/2 cup orange juice
- 3 tablespoons rice vinegar (or distilled white vinegar)
- 1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)
- 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 cloves garlic , minced
- 2 carrots , sliced
- 1 head broccoli , chopped to bite size
Toss the pressed tofu with the sesame oil and soy sauce to mix well. Sprinkle half the cornstarch over the tofu and toss. Repeat and make sure the tofu is coated evenly.
Preheat your air fryer to 390 degrees F (199 C), unless your model doesn’t require it. Once it’s hot, add the coated tofu to your air fryer basket. Set the cooking time to 5 minutes. When the time is up, shake or stir the tofu. Cook again, for an additional 5 minutes.
Mix all the stir fry sauce ingredients together in a small bowl.
When the tofu is almost ready, heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the carrots and broccoli. Cover and cook until the veggies turn tender, 1 to 2 minutes. If there is any water left in the pan, cook and stir the veggies without the cover to let the water fully evaporate.
Mix the sauce again to fully dissolve the cornstarch, and pour it into the skillet. Quickly stir a few times until the sauce thickens. Add the tofu. Stir a few more times to mix everything together. Immediately transfer to a plate.
Serve hot as a main over steamed rice.
Serving: 1of the 3 servings | Calories: 298kcal | Carbohydrates: 32.4g | Protein: 16g | Fat: 12.6g | Sodium: 517mg | Potassium: 609mg | Fiber: 3.8g | Sugar: 15.3g | Calcium: 22% | Iron: 21%