I’ve been on a super air fryer kick lately, probably because the temperatures have been in the mid-90s. That’ll do it! And breaded things because 2020 has been harsh and breading makes everything better so let’s get on that. This dish has several steps but it is easy as you can imagine and is well worth the minimal effort. With flavorful, marinated tofu in a sweet-savory crumb, air fried for crispiness, this is great to serve alongside spicy green beans, in a wrap or how I am enjoying it as I type this, in a rice bowl with kimchi and hot chili sauce.
16-ounces superfirm or pressed tofu, cut into cubes 1 tablespoon cornstarch (shake to coat in a bag) 13.5-ounces coconut milk, full-fat or lite 2 tablespoons tamari or soy sauce 1 tablespoon lime juice 1 tablespoon finely minced garlic 2 teaspoons grated fresh ginger 1 tablespoon curry powder 1 cup unsweetened shredded coconut ½ cup cashews, whole or pieces 1 teaspoon salt Asian sweet red chili sauce (Thai Kitchen and Trader Joe’s make vegan versions), optional for serving
Put the tofu and cornstarch in a freezer bag and shake to coat.
Spread the tofu in a rectangular pan. Add the coconut milk, tamari, lime juice, garlic, ginger and curry powder; gently stir to coat the tofu. Allow to marinate for 45 minutes to an hour, gently flipping every ten minutes or so.
Meanwhile, toast the shredded coconut and cashews in a pan over medium heat for six minutes, flipping often to prevent burning. (Lower the temperature if necessary.) You are just toasting this. Add the salt. Pulse in a food processor until the pieces are crumbly. Place in a bowl or a pie plate for coating.
Three or so at a time, move the tofu into the pan with the coconut mix and press, coating the pieces. Transfer to the air fryer (it took me two batches) and bake at 380 degrees for seven minutes, shake the pan, and bake another six minutes.
Serve as you like, but chili sauce is great.
Air Fryer, Oil-Free, No Oil, Tofu, Savory, Entrée, Main, Main Dish, Cashews, Protein
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