Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups fresh broccoli florets, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon olive oil or avocado oil
- 1/4 cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon chili flakes (optional)
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Start by pressing your tofu for at least 15 minutes to remove excess moisture; this is the secret to getting it truly crispy. Once pressed, cut the tofu into 1-inch cubes. In a large bowl, toss the tofu cubes with 1 tablespoon of oil and the cornstarch until every piece is evenly coated. In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes to create your sauce.
- Preheat your air fryer to 400°F (200°C). Arrange the coated tofu cubes in a single layer in the air fryer basket, ensuring they aren’t touching too much. Air fry the tofu for 10-12 minutes, shaking the basket halfway through. Once the tofu starts to look golden and firm, add the broccoli florets into the basket with the tofu. Air fry for an additional 4-5 minutes until the broccoli is tender-crisp and slightly charred around the edges.
- While the tofu and broccoli finish cooking, pour your prepared sauce into a small saucepan over medium heat. Simmer for 2-3 minutes until it thickens into a glossy glaze. Transfer the crispy tofu and broccoli to a large mixing bowl, pour the warm sauce over them, and toss gently to coat. Serve immediately over a bed of jasmine rice or quinoa, and finish with a generous sprinkle of sesame seeds and fresh green onions.
- Cook Time: 30 minutes