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  • 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.

Air-Fryer Vegan Dish - Colorful Stir-Fry Dish with Veggies and Crispy Golden Sesame-Encrusted Tofu

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

  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.

Comments (10)

(4.78 from 9 votes)
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Susan Wright9 months ago
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it is very very good thank you

Mary9 months ago
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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 Frank9 months ago
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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 Weick9 months ago
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Can regular tofu be used instead of silken?

Heather8 months ago
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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 Blackburn9 months ago
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I don’t own an air fryer–can we fry it regularly in pan or bake it?

Heather8 months ago
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I baked instead of air-fried but at 400 degrees for 30 minutes. Turned out great.

Anna1 year ago
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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!

Monika1 year ago
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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 🙂

armand1 year ago
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we got a good crust on the tofu and the orange flavor was perfecto

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Headshot of Nancy Macklin
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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