This easy stir-fry recipe is healthier than most--instead of actually frying the tofu, make it in your air-fryer instead! It'll be just as crispy as frying it oil, but much healthier for mixing with veggies and rice.
1 14 ounce firm, tub-style tofu, drained, patted dry, and cut into 1-inch cubes
2 tablespoons cornstarch
Nonstick cooking spray
1 medium onion, cut into thin wedges
1 ¼ cups bite-size strips red sweet pepper
1 cup fresh snow or sugar snap pea pods, trimmed
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon grated fresh ginger
¼ teaspoon crushed red pepper
2 cups hot cooked brown rice
Preheat an air-fryer to 400°F. In a large bowl stir together 1 Tbsp. of the soy sauce and the sesame oil. Add tofu; toss gently to coat. Sprinkle with cornstarch; toss gently to coat. Lightly coat air-fryer basket with cooking spray. Place tofu in prepared basket; cook 10 minutes. Stir gently. Cook 10 minutes more or until tofu is golden and crispy. Remove from basket.
Coat onion, sweet pepper, and pea pods with cooking spray; add to basket. Cook 5 minutes or until crisp-tender.
Meanwhile, for sauce, in a small saucepan stir together remaining 5 Tbsp. soy sauce, vinegar, honey, ginger, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until reduced to 1/2 cup.
In a serving dish toss tofu and vegetables with sauce. Serve with rice.
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7 g fat
(1 g saturated fat,
3 g polyunsaturated fat,
2 g monounsaturated fat),
0 mg cholesterol,
846 mg sodium,
51 g carbohydrates,
4 g fiber,
17 g sugar,
14 g protein.