Air Fried Tofu & Veggies
Summer is upon us, y'all. That means I'm starting to pay attention to the beach body which I did not this last year. That means more veggies! I ate a lot of carbs in quarantine and it caught up with me. The air fryer is perfect for all things vegetables and great for making tofu! If you did the tofu on it's own it gets more crispy, but it's super tasty in this recipe. Best news, no corn starch or flour needed!
For my vegetables I went with broccoli, bell pepper, mushrooms and zucchini. The tofu was firm tofu that I pressed for about 20 minutes and marinaded for about 20 minutes as well. A little longer to press and marinade would have been ideal but I was hungry! It was super tasty, so while pressing longer may help make the tofu crispier, it really isn't necessary.
- 1 zucchini
- 1 bell pepper
- 5 oz mushrooms
- 1 head of broccoli
- 1.5 tbsp tamari
- 1 tbsp rice vinegar
- 1/2 tsp jarred garlic
- 1 tsp gochujang
- 1 package firm tofu
- 1.5 tbsp tamari
- 1/2 juice of 1 lime
- 1/2 tsp jarred garlic
- 1/2 tsp sesame oil
Remove the tofu from the packaging and put on a plate. Place a folded dish cloth on top then place a heavy pan like a cast iron on top to press for around 30 minutes.
Place the tofu ingredients in a tuberware. Chop the tofu and place in the marinade. Place in the fridge while you prepare the veggies.
The marinade is not much so it should soak right in. For heavier marinade, double the recipe.Cut the broccoli heads off and chop into bite size pieces. Place in a large bowl.
Cut your bell pepper and zucchini and place in the bowl.
Slice mushrooms if not purchased sliced and place in the large bowl with the rest of the veggies.
Prepare the sauce, whisk together then dump in the bowl with the veggies. Stir everything around until veggies are coated.
Preheat air fryer at 375 degrees.
Add vegetables then top with tofu. Heat for 15-18 minutes, mix halfway through.
Serve with sesame seeds, lime, tamari and gochujang or chili garlic sauce.