👩🍳 Instructions
-
1
Press extra-firm tofu for 30-60 minutes. Cut into ¾-inch cubes. Prepare broccoli florets and slice carrots.
-
2
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger for the marinade.
-
3
Add tofu cubes to the marinade, tossing gently to coat. Let marinate for at least 15-20 minutes while preparing vegetables.
-
4
In a separate large bowl, toss broccoli and carrots with olive oil, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
-
5
Preheat air fryer to 375°F (190°C) for 5 minutes.
-
6
Arrange marinated tofu in a single layer in the air fryer basket (work in batches if necessary). Air fry for 15-20 minutes, shaking halfway, until golden and crispy. Remove and set aside.
-
7
Place seasoned broccoli and carrots in the air fryer basket in a single layer. Air fry for 10-15 minutes, shaking once or twice, until tender-crisp and slightly charred.
-
8
Combine air-fried tofu and vegetables. Serve immediately over warm brown rice, garnished with fresh cilantro and toasted sesame seeds.
💡 Notes
Ensure tofu is well-pressed for optimal crispiness. Avoid overcrowding the air fryer basket to prevent steaming. Leftovers store well in an airtight container in the fridge for up to 3-4 days. For gluten-free, use tamari instead of soy sauce.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
28g
Total Fat
15g
Saturated Fat
2g
Carbs
42g
Fiber
8g
Sugar
8g
Sodium
750mg
Cholesterol
0mg
