1 12- to 14-ounce package extra-firm silken light tofu
3 tablespoons sesame seeds
¾ cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon brown rice vinegar
1½ teaspoons arrowroot powder
1 16-oz. pkg. frozen stir-fry vegetables
4 cups hot cooked brown rice
2 tablespoons sliced scallion
1 tablespoon sesame seeds, toasted
Recipe Description
Preheat air fryer to 375°F. Cut tofu horizontally into three planks. Use a heavy plate to press tofu planks between two cotton towels about 25 minutes, removing as much liquid as possible. Sprinkle tofu planks all over with the 3 Tbsp. sesame seeds. Line air fryer trays with foil. Arrange trays in air fryer. Air-fry 12 to 15 minutes or until browned and starting to crisp, turning tofu once and rotating trays if necessary. Cut tofu into bite-size pieces.
Meanwhile, in a small bowl stir together the next five ingredients (through arrowroot powder). In a large skillet cook vegetables over medium 5 to 7 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add sauce and cook just until thickened.
To serve, top rice with vegetables and tofu. Sprinkle with scallion and toasted sesame seeds.
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