Tossed in a tangy dressing rich with the flavors of honey, toasted sesame oil, and soy sauce, these crispy cubes of tofu make a hearty supper served over brown rice.
The secret to getting tofu nice and crisp is two-fold: First, drain, dry, and press it to remove excess moisture; second, cook it in batches, and turn the cubes during cooking to ensure all sides have a chance to get crunchy.
2 (14-oz.) pkg. extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons lower-sodium soy sauce
1 tablespoon plus 1 tsp. honey
1 tablespoon plus 1 tsp. toasted sesame oil
1 teaspoon rice vinegar
1/2 teaspoon cornstarch
2 pkg. boil-in-bag brown rice (such as Uncle Bens)
1/2 teaspoon kosher salt
2 tablespoons chopped scallions
1 tablespoon toasted sesame seeds
Added sugars 6g
Calcium 17% DV
Potassium 3% DV
How to Make It
Preheat oven 200°F.
Place tofu on a plate lined with several layers of paper towels; cover with additional paper towels and a second plate. Place a weight on top. Let stand 30 minutes. Coat tofu with cooking spray.
Place half of the tofu in single layer in air fryer basket, and cook at 375°F until crispy and golden brown, about 15 minutes, turning tofu cubes over halfway through cooking. Keep warm in preheated oven while cooking remaining tofu.
Meanwhile, whisk together orange juice, soy sauce, honey, sesame oil, rice vinegar, and cornstarch in a small saucepan over high. Bring to a boil, whisking constantly, until sauce thickens, 2 to 3 minutes. Remove from heat; set aside.
Prepare rice according to package directions. Stir in salt.
Toss tofu with soy sauce mixture. Divide rice among 4 bowls; top with tofu. Sprinkle with scallions and sesame seeds.