Name: Crispy Tofu and Veggie Stir-Fry
Prep time: 20 min
Total time: 45 min
Ingredients: 1 12- to 14-ounce package extra-firm silken light tofu; 3 tablespoons sesame seeds; ¾ cup orange juice; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons pure maple syrup; 1 tablespoon brown rice vinegar; 1½ teaspoons arrowroot powder; 1 16-oz. pkg. frozen stir-fry vegetables; 4 cups hot cooked brown rice; 2 tablespoons sliced scallion; 1 tablespoon sesame seeds, toasted

Prep-time: 20 minutes / Ready In: 45 minutes
Makes 4 cups stir-fry + 4 cups rice
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Sesame-crusted tofu strips are air-fried until golden on the outside and creamy on the inside. The tofu strips will be delicate, so spoon them over the vegetables rather than tossing them into the stir-fry. A quick orange juice–based sauce adds subtle sweetness.

By Nancy Macklin, RDN, Feb 12, 2021

Ingredients

1 12- to 14-ounce package extra-firm silken light tofu
3 tablespoons sesame seeds
¾ cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon brown rice vinegar
1½ teaspoons arrowroot powder
1 16-oz. pkg. frozen stir-fry vegetables
4 cups hot cooked brown rice
2 tablespoons sliced scallion
1 tablespoon sesame seeds, toasted

Instructions

Preheat air fryer to 375°F. Cut tofu horizontally into three planks. Use a heavy plate to press tofu planks between two cotton towels about 25 minutes, removing as much liquid as possible. Sprinkle tofu planks all over with the 3 Tbsp. sesame seeds. Line air fryer trays with foil. Arrange trays in air fryer. Air-fry 12 to 15 minutes or until browned and starting to crisp, turning tofu once and rotating trays if necessary. Cut tofu into bite-size pieces.
Meanwhile, in a small bowl stir together the next five ingredients (through arrowroot powder). In a large skillet cook vegetables over medium 5 to 7 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add sauce and cook just until thickened.
To serve, top rice with vegetables and tofu. Sprinkle with scallion and toasted sesame seeds.

tags:

air fryer

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14 Comments

Comments (14)

(4.78 from 9 votes)

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Nancy2 months ago

I like to cook ahead and eat later. Once it is all cooked, tofu, sauce, brown rice, can you put the tofu in the sauce and refrigerate?

Forks Over Knives1 month ago

Hi Nancy,
We suggest keeping the tofu separate from the sauce so that it stays firm and crispy. It might get soggy if you combine it with the sauce and then store it in the fridge. As with most stir-frys, it’s best to keep all the components separate and put them together right when you’re ready to eat. Let us know how it goes!

Michele6 months ago

I’m new to air frying and am looking forward to trying some of these FOK recipes! Quick question though, several recipes say to line air fryer with foil. Doesn’t that interfere with the air circulation around the food? Thanks!

Mike4 months ago

No but you can also buy disposable liners for the air fryer

Susan Wright1 year ago

it is very very good thank you

Mary1 year ago

This was good. I cooked the tofu per directions but after it was done I cut into small pieces and put back in the air fryer for another 5 min we like it crispier. The only thing I wasn’t crazy was the sauce maybe I should’ve added more arrow root than called for but the sauce makes any Asian dish and this was too watery and too much oj flavor. Overall I’ll make it again and add in some of my own things to create the “yummy” factor.

Emily Kikue Frank1 year ago

I don’t really like the frozen veg mixes so I sauteed onion, carrot, sugar-snap peas, and bok choy and it was excellent. Might add water chestnuts next time. Tangerine juice would be a nice sub for the o.j., too.

Rita Weick1 year ago

Can regular tofu be used instead of silken?

Heather1 year ago

I used regular (extra firm) tofu. Tasted fine to me. I didn’t know there was a difference but when I google searched it, it says you’re not supposed to press silken tofu (in any consistency) since it crumbles. This recipe says to press. Go figure.

Gale Blackburn1 year ago

I don’t own an air fryer–can we fry it regularly in pan or bake it?

Heather1 year ago

I baked instead of air-fried but at 400 degrees for 30 minutes. Turned out great.

Anna2 years ago

This recipe was amazing! I doubled the batch and had enough for the 4 of us with leftovers. I added edamames and used fresh vegetables from the farmer’s market instead of frozen, and for the tofu I lightly glazed them with the sauce and then sprinkled with the sesame seeds…it added a nice blend and zest to them…its the perfect light meal for a hot, summer day! The grandbabies couldn’t get enough of it…Thanks Nancy!

Monika2 years ago

I went to the kitchen with the intention to make the whole recipe. I started with the tofu. Had to eat it alone. No time to make the rest. It was really good. Freeze the tofu, remove the water, throw some sesame seed on it and air fry it. Great snack 🙂

armand2 years ago

we got a good crust on the tofu and the orange flavor was perfecto

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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