Tofu is a staple ingredient in our home. We love tofu because it is high in protein, low- carb, super inexpensive and delicious when its prepared in right way. Tofu is so versatile and there are so many dishes we make regularly. I have been experimenting lots of tofu recipes in my air fryer and so far loving the low carb option. I have made tofu many various ways (baked, pan fried, marinated) and this is by far my favorited. Besides the crispy baked tofu, you are going to fall in love with the super flavorful spicy almond sauce that it is coated in!
I would suggest getting extra firm tofu and pressing it for 30 minutes. You can press it however you like, however I do love the tofu presser at home which i ordered from amazon!! The more water you take out of the tofu, the faster the process becomes. I love my tofu press, since it does the most hard work for me. You can make this dish under 15 minutes. Its quick, healthy and delicious! While the tofu is baking, you can make the sauce and pairing to go with it. Let me tell you how versatile this dish is! You can serve it as a topping in your salad or wraps, or add along with stir fried veggies in your rice bowl.
There are many various types of sauces that go well with crispy tofu. Spicy Almond chili sauce is the BOMB! its so flavorful and saucy, it coats every single nook and cranny of the crispy tofu!. I know that you are going to love it as much as i do! This recipe makes a pretty good amount of sauce. I like our tofu really saucy so I tend to drizzle a little extra over the plate. If you don’t like a lot of sauce you can freeze half of the sauce for dinner another night. I use to use peanut butter instead of almond butter but since my son is allergic to peanuts, now my go to choice is almond butter. Definitely go ahead and give it a go!
1 block of extra firm tofu – pressed for 30 minutes until excess water is out
2 tbsp of almond butter or peanut butter
2 tbsp of maple syrup
1 tbsp of soy sauce
3-4 tbsp of water
1 -2 tsp of sriracha sauce (adjust for heat)
1 – 2 tbsp huy fong chili garlic sauce (adjust for heat)
1 inch of ginger grated (optional – if you like ginger)
1 tsp of garlic powder or grated garlic
1-2 tsp of oil
Tofu- Take the tofu out of the box and press for 30 minutes to remove excess water. Cut tofu cubes and gently toss them in oil and sprinkle some salt. You can bake the pieces for 30 minutes in oven at 375 degrees – flipping halfway through. I usually end up air frying my tofu until crispy.
Sauce: Take all the sauce ingredients and mix it well together. Turn on the stove, add all the sauce ingredients and bring it to simmer. Add little water if it starts becoming thick. Turn off the stove. Add your crispy tofu to the sauce and toss it well. Toss the tofu until its evenly coated. Garnish with cilantro, sesame seeds and green onions. Serve with rice or salad. Enjoy!