Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon olive oil or avocado oil
- 1/4 cup honey (or agave nectar)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha (optional for heat)
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Start by pressing your tofu for at least 15 minutes to remove excess moisture; this ensures maximum crispiness. Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the tofu cubes with olive oil and cornstarch until each piece is evenly coated. Prepare your broccoli by washing and drying it thoroughly, then cutting it into uniform florets.
- Preheat your air fryer to 400°F (200°C). Place the coated tofu cubes in the air fryer basket in a single layer, ensuring they aren’t touching. Air fry for 10 minutes, shaking the basket halfway through. While the tofu cooks, whisk together the honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and sriracha in a small bowl to create your glaze.
- After the tofu has cooked for 10 minutes, add the broccoli florets into the basket with the tofu. Give the basket a good shake to mix them. Air fry for an additional 5 to 7 minutes, or until the tofu is golden brown and the broccoli is tender-crisp with slightly charred tips.
- Transfer the hot tofu and broccoli to a large mixing bowl. Pour the honey sesame sauce over the mixture and toss gently until everything is well-coated. The heat from the food will thicken the sauce slightly. Serve immediately over cooked brown rice or quinoa, and garnish generously with sesame seeds and green onions.
- Cook Time: 30 minutes