Vegan Chili Garlic Sesame Air Fried Tofu

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Brian

subheading: Ingredients:

1 Block(15oz.) Extra firm tofu, drained and pressed*

1 Tablespoon Sesame oil or Olive oil

2 Tablespoons Soy sauce or Tamari for GF option

Chili Garlic Sesame Sauce

2 Tablespoons Sesame oil

4 Cloves Garlic, finely chopped

1 teaspoon Fresh ginger, grated

1 ½ Cup Vegetable broth

¼ Cup Corn starch

2 Tablespoons Rice wine vinegar

½ Cup Agave syrup

3 Tablespoons Soy sauce or Tamari

2 to 3 teaspoons Chili sauce, I used Asian Chili Garlic sauce**

2 Tablespoons Sesame seeds, I used half black, and half white

After draining and pressing the tofu, cut the block of tofu into cubes.

Put the tofu in a medium sized mixing bowl and drizzle the sesame oil and soy sauce over the tofu. Toss to coat and let sit for about 5 minutes.

Now remove the tofu from the bowl, shake off any excess liquid. Put the tofu in the basket of your air fryer, don't over crowd, if you have one of the smaller air fryers, I recommend doing the tofu in 2 batches.

Air fry the tofu at 400 degrees(F) for 15 minutes. It should be nice and crispy at that point.

While the tofu air fries, make the sauce. Heat the sesame oil for the sauce in a medium sized sauce pan on medium high.

Add the garlic and ginger. Sauté, reducing heat as needed for 1 to 2 minutes.

Then, whisk together the vegetable broth and the corn starch. Make sure the corn starch has completely dissolved in the broth.

Add the broth/corn starch mixture to the sauce pan. Then add the vinegar, agave, soy sauce, and chili sauce. Whisk to fully combine. Bring to a simmer, reduce heat to low.

Continuing whisking constantly until the sauce is nice and thick. It may take a few minutes.

Stir the sesame seeds into the sauce. I do recommend toasting the sesame seeds, but that is optional.

Once the tofu is done, add it to a large bowl and pour as much sauce over the top as you want to, toss to coat. There should be extra sauce for serving with rice and/or veggies! Serve immediately.

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