Air Fryer Tofu with Broccoli and Carrot
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
2 to 3 servings
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Calories
298 kcal
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Course
Main Course
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Cuisine
Chinese
Air Fryer Tofu with Broccoli and Carrot
Report
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.
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Ingredients
Tofu
- 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
Stir fry
- 2 carrots , sliced
- 1 head broccoli , chopped to bite size
Instructions
Tofu
- 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.
Stir fry
- 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.
Nutrition Information
Show Details
Serving
1of the 3 servings
Calories
298kcal
(15%)
Carbohydrates
32.4g
(11%)
Protein
16g
(32%)
Fat
12.6g
(19%)
Sodium
517mg
(22%)
Potassium
609mg
(17%)
Fiber
3.8g
(15%)
Sugar
15.3g
(31%)
Calcium
220mg
(22%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1of the 3 servings | |
| Calories | 298kcal | 15% |
| Carbohydrates | 32.4g | 11% |
| Protein | 16g | 32% |
| Fat | 12.6g | 19% |
| Sodium | 517mg | 22% |
| Potassium | 609mg | 13% |
| Fiber | 3.8g | 15% |
| Sugar | 15.3g | 31% |
| Calcium | 220mg | 22% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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