Crispy air-fried tofu and blistered green beans are served with a savory, thickened chili-garlic sauce for a satisfying plant-based meal.
Chef
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Drain the tofu and set on a large plate.
Press excess liquid from the tofu and allow to rest for 15 minutes.
Slice each tofu block into six 1/2-inch-thick slices.
Coat both sides of the slices with 1 tablespoon of oil and season with salt and pepper.
Preheat the air fryer to 400 degrees F.
Lay the tofu slices flat in the basket and cook, flipping halfway through, until lightly golden and crisp.
Toss the green beans with the remaining 1 tablespoon oil, salt, and pepper.
Cook the beans in the air fryer, tossing halfway through, until tender and blistered.
Combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic, and water in a small saucepan.
Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened, and shiny.
Transfer the beans to a large serving plate, top with the tofu, drizzle with the sauce, and garnish with the scallions.
Pressing the tofu for 15 minutes is essential for achieving a crispy texture.
Adjust the amount of chili-garlic paste based on your personal heat preference.
Ensure the cornstarch is fully dissolved in the sauce mixture before heating to prevent lumps.
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