Air Fryer Tofu with Broccoli and Carrot

Name: Air Fryer Tofu with Broccoli and Carrot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 3 servings
Ingredients: 1 block (14oz /400 g) extra-firm tofu; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 3 tablespoons cornstarch; 2 tablespoons orange zest; 1/2 cup orange juice; 3 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 2 tablespoons sugar; 2 teaspoons cornstarch; 1/4 teaspoon salt; 2 cloves garlic; 2 carrot; 1 broccoli

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4.6

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Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 to 3 servings
Calories
298 kcal
Course
Main Course
Cuisine
Chinese

Air Fryer Tofu with Broccoli and Carrot

Justin Wright

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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

Servings

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 soy sauce or soy sauce, or tamari for gluten free, light
1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
2 tablespoons sugar
2 teaspoons cornstarch
1/4 teaspoon salt fine sea salt
2 cloves garlic , minced

Stir fry

2 carrot sliced
1 broccoli chopped to bite size, head

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Instructions

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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

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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%)

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%