Air fryer General Tso’s tofu

Name: Air fryer General Tso’s tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 450 g (1 lb) extra-firm tofu; 6 tbsp (90 ml) cornstarch; 3 tbsp (45 ml) tamari; 2 tbsp (30 ml) extra-virgin olive oil; 120 ml water; ⅓ cup (80 ml) white vinegar; ¾ cup (180 ml) brown sugar; 2 tbsp (30 ml) white wine; 2 tbsp (30 ml) oyster sauce; 2 tbsp (30 ml) soy sauce; ½ tsp (2.5 ml) sriracha; ½ tsp (2.5 ml) freshly grated ginger; 4 tsp (20 ml) cornstarch, diluted in ¼ cup (60 ml) cold water; Thinly sliced green onions; Sesame seeds

Preparation 20 min
Cooking 15 min
Servings 3 to 4
Freezing I do not suggest

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Ingredients for the crispy tofu

450 g (1 lb) extra-firm tofu
6 tbsp (90 ml) cornstarch
3 tbsp (45 ml) tamari
2 tbsp (30 ml) extra-virgin olive oil

Ingredients for the General Tso's sauce

120 ml water
⅓ cup (80 ml) white vinegar
¾ cup (180 ml) brown sugar
2 tbsp (30 ml) white wine
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) soy sauce
½ tsp (2.5 ml) sriracha
½ tsp (2.5 ml) freshly grated ginger
4 tsp (20 ml) cornstarch, diluted in ¼ cup (60 ml) cold water

Garnish

Thinly sliced green onions
Sesame seeds

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Preparation

Drain the tofu and press it to remove as much moisture as possible. Cut the pressed tofu into cubes and transfer them to a large bowl. Add the cornstarch, tamari and olive oil, then gently toss until all the pieces are evenly coated. Add a little more oil if needed.
Preheat the air fryer to 400 °F (205 °C). Arrange the tofu cubes in the basket in a single layer, without overcrowding. Cook in batches if necessary. Air fry for 12 to 15 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
While the tofu cooks, prepare the sauce. In a bowl, combine the water, vinegar, brown sugar, white wine, oyster sauce, soy sauce, sriracha and ginger. Set aside. In a separate bowl, mix the cornstarch with the cold water.
Heat a large skillet or wok over medium heat. Pour in the sauce mixture and bring it to a gentle boil. Add the cornstarch slurry while whisking constantly and cook for 1 to 2 minutes, until the sauce thickens and becomes glossy.
Add the crispy tofu to the skillet and toss gently for 1 to 2 minutes, just long enough to coat the tofu without losing its crunch. Transfer to a serving dish, garnish with green onions and sesame seeds, and serve immediately.