Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Tear the tofu into chunky, irregular pieces and add them to a container with a lid. Pour over 0.75 tbsp light soy sauce, seal the lid and shake well so the tofu is evenly coated.
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For
2
M
I
For air frying the tofu:
300
g
Super-firm tofu
3/4
tbsp
Light soy sauce
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Per Serving
Calories
338kcal
Fat
11g
Saturates
2g
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Coating the tofu in a lidded container helps create rough edges, which makes it crispier once cooked and gives the sauce more to cling to. If you don’t have an air fryer, bake the tofu at 220°C for 25–30 minutes, turning halfway, until golden and crisp. The sauce should be thick, glossy and sticky. If it gets too thick, loosen it with a splash of water. If it’s too thin, let it bubble for another minute or two. Taste the sauce before adding the tofu and adjust with more vinegar for sharpness or sugar to balance, or chilli if you want to add some fire. You can add peppers, mangetout or broccoli to the pan before pouring in the sauce. Fry them briefly with the aromatics so they stay crisp, alternatively serve them on the side to round out the meal. Best eaten fresh while the tofu is crisp, but leftovers will keep in the fridge for up to 2 days. Reheat in a pan or microwave, but the tofu won't be as crispy.
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Rice, stir fried veggies
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Elaine W
a month ago
Very tasty. I didn’t have chili garlic sauce in house, so used some sriracha
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Tear the tofu into chunky, irregular pieces and add them to a container with a lid. Pour over 0.75 tbsp light soy sauce, seal the lid and shake well so the tofu is evenly coated.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For air frying the tofu:
300
g
Super-firm tofu
3/4
tbsp
Light soy sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
338kcal
Fat
11g
Saturates
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Coating the tofu in a lidded container helps create rough edges, which makes it crispier once cooked and gives the sauce more to cling to. If you don’t have an air fryer, bake the tofu at 220°C for 25–30 minutes, turning halfway, until golden and crisp. The sauce should be thick, glossy and sticky. If it gets too thick, loosen it with a splash of water. If it’s too thin, let it bubble for another minute or two. Taste the sauce before adding the tofu and adjust with more vinegar for sharpness or sugar to balance, or chilli if you want to add some fire. You can add peppers, mangetout or broccoli to the pan before pouring in the sauce. Fry them briefly with the aromatics so they stay crisp, alternatively serve them on the side to round out the meal. Best eaten fresh while the tofu is crisp, but leftovers will keep in the fridge for up to 2 days. Reheat in a pan or microwave, but the tofu won't be as crispy.
Only visible to you
Made it?
Rice, stir fried veggies
Cancel
E
Elaine W
a month ago
Very tasty. I didn’t have chili garlic sauce in house, so used some sriracha
Like
Reply
Cancel
