This air-fryer tofu has a savory flavor with just a hint of heat from the Sriracha. Pressing the tofu for at least 30 minutes gives it a firm texture on the inside while the air fryer gives it a crispy exterior.
Ingredients:
1 (14-ounce) package firm or extra-firm tofu, drained and patted dry
2 tablespoons nutritional yeast
1 tablespoon honey
1 tablespoon lower-sodium tamari
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons sriracha
½ teaspoon five-spice powder
½ teaspoon garlic powder
¼ teaspoon salt
Directions:
Wrap tofu in paper towels and place on a plate. Press the tofu by placing a heavy cast-iron skillet on top for 30 minutes (or refrigerate overnight).
Whisk nutritional yeast, honey, tamari, oil, vinegar, Sriracha, five-spice powder and garlic powder together in a medium bowl. Cut the tofu into 3/4-inch cubes and add to the nutritional yeast mixture; turn to coat. Let stand for 10 minutes (or refrigerate overnight).
Preheat air fryer to 400°F for 5 minutes. Coat the fryer basket with cooking spray.
Working in batches if necessary, arrange the tofu cubes in a single layer in the fryer basket. Cook, flipping once, until crispy and golden, 12 to 15 minutes. Sprinkle with salt before serving.
