• Prep-time: / Ready In:
  • Makes 4 cups stir-fry + 4 cups rice

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.


  • 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


  1. 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.
  2. 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.
  3. To serve, top rice with vegetables and tofu. Sprinkle with scallion and toasted sesame seeds.

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about the author

Nancy Macklin

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. Nancy 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.

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