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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Air-Fryer Tofu   
    Categories: Vegetables, Chilies   
         Yield: 2 servings   
       
        14 oz Medium or medium-firm tofu;   
              - drained   
       1/2 c  Potato starch   
     1 1/2 ts Kosher salt   
              Fresh cracked black pepper   
              Nonstick cooking spray   
       1/4 c  Brown sugar   
         3 tb Rice vinegar   
         3 tb Soy sauce   
       1/2 ts Sambal oelek or sriracha   
              Sliced scallions (opt); to   
              - serve   
       
     Heat air fryer to 375ºF/190ºC, if preheating is   
     recommended for your air fryer.   
        
     Wrap the drained tofu in a clean kitchen towel or in a   
     few layers of paper towels. Place on a plate and weigh   
     down tofu with something heavy, like a glass bowl,   
     skillet or can, and allow to drain for at least 10   
     minutes and up to 30 minutes.   
        
     While the tofu drains, in a large, wide bowl, combine   
     the potato starch, salt and pepper. Unwrap the tofu and   
     pat dry once more. Cut the tofu into ¾-inch cubes and   
     add to the potato starch mixture. Use your fingers to   
     gently toss until coated.   
        
     Spray the air fryer basket with cooking spray. Place the   
     tofu in the air fryer basket, shaking off any excess   
     potato starch while transferring. Once the tofu is in   
     the air fryer basket, spray once more with the cooking   
     spray to prevent clumping. Cook until tofu becomes   
     slightly puffed, about 10 minutes. Use tongs to move   
     tofu pieces around the basket. Continue to cook until   
     lightly browned in some spots and crisped all around,   
     about 10 minutes.   
        
     Discard the potato starch from the large bowl, wipe it   
     clean and set it aside. While the tofu cooks, make the   
     sauce: In a small skillet, combine the brown sugar,   
     vinegar and soy sauce over medium heat. Cook, stirring   
     occasionally, until the sauce thickens slightly and   
     clings lightly to the back of a spoon, about 5 minutes.   
     Remove from the heat and stir in the sambal.   
        
     Return the crispy tofu to a large bowl. Pour the soy   
     glaze over the tofu; toss to coat. Transfer to a serving   
     plate and top with scallions, if using.   
        
     By: Eleanore Park   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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