Crunchy Tofu with Sweet Brown Glaze
Equipment
Ingredients
Total Time: 45 minutes / Servings: 4
For the Tofu and Vegetables:
- 1 pound of medium tofu cut into 8 slices
- 2 bunches of broccolini trimmed, with thick stems halved lengthwise
- 5.5 ounces of Chinese broccoli trimmed and cut into 2-inch lengths
- 3 egg whites
- 1 cup of rice flour
- 2 tablespoons of sesame seeds
- 1 tablespoon of ground white pepper
- 2 teaspoons of freshly ground black pepper
- 2 teaspoons of salt
- Olive oil cooking spray
- Sliced green onions sliced red chile, extra sesame seeds, and lime cheeks for serving
For the Brown Sugar Glaze:
- 1 tablespoon of finely grated ginger
- ¼ cup of extra virgin olive oil
- 2 tablespoons of lime juice
- ¼ cup of mirin or substitute with dry sherry or sweet marsala wine
- ¼ cup of soy sauce
- 1 tablespoon of packed brown sugar
- 1 small red chile finely chopped
Instructions
- Place the tofu slices on a cutting board lined with paper towels.
- Add another layer of paper towels on top and weigh down with a heavy tray or small cutting board.
- Allow the tofu to drain for 10 minutes.
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- Rinse the broccolini and Chinese broccoli.
- Carefully pull out the air fryer pan and basket, place the damp vegetables in the basket, and slide it back into the appliance.
- Keep the temperature set at 350°F and set the timer for 5 minutes to cook the vegetables until they are just tender.
- Transfer the vegetables to a platter and cover to keep them warm.
- To prepare the Brown Sugar Glaze, combine all the dressing ingredients in a screw-top jar and shake well to combine.
- Beat the egg whites in a shallow bowl.
- In a second shallow bowl, combine the rice flour, sesame seeds, white and black pepper, and salt.
- Dip the tofu slices in egg white, then coat them in the rice flour mixture.
- Generously spray them with olive oil.
- Place half of the coated tofu in the basket of the air fryer.
- Keep the temperature set at 350°F and set the timer for 15 minutes.
- Cook, turning halfway through the cooking time until the tofu is crisp and golden.
- Transfer the crispy tofu to a wire rack.
- Repeat the cooking process with the remaining coated tofu.
- Top the cooked vegetables with the crispy tofu, sliced green onions, sliced chile, extra sesame seeds, and drizzle with the prepared Brown Sugar Glaze.
- Serve with lime cheeks on the side.
Notes / Tips / Wine Advice:
If you can’t find mirin, you can use dry sherry or sweet marsala wine as a substitute.
