A delicious braise - Potato and Tofu Balls [Air-fryer version]

By WoonHeng · 60 min

Ingredients

Instructions

1. Heat a non-stick skillet over medium heat with about 1 tbsp oil. Sauté the onion, carrot and kale stems until tender, then season with salt and pepper. Set aside.
2. Squeeze as much liquid as you can from the tofu using a nut milk bag. Put it in a large bowl, add the cooked vegetables and toasted almonds, then season with 1 tsp salt, a dash of pepper, ½ tsp mushroom seasoning and a drizzle of sesame oil. Mix well.
3. Add about 1 tbsp cornstarch and mix. If the mixture won't form a ball easily, add another 1 tbsp cornstarch.
4. Divide the mixture into 12 equal portions and roll each into a ball.
5. Preheat the air fryer to 375°F (190°C). Coat the chopped carrot and potatoes generously with 1 tbsp oil on a shallow plate. Transfer to the air fryer rack and roast for 10-12 minutes until golden brown. Transfer to a bowl.
6. Preheat the air fryer to 390°F (200°C). Arrange the tofu balls in a single layer on the rack, adding more oil if needed. Air-fry for 8-10 minutes until golden brown, in batches if needed.
7. Mix 2 tsp cornstarch with 1 tbsp water to make a thin slurry.
8. Heat the same skillet with a few teaspoons of oil. Fry the ginger until fragrant, then stir-fry the dried chilies for a few seconds. Add the soy sauce (carefully, it will splash) and the water or stock. Season with the vegan oyster sauce, sugar, dark soy sauce, sesame oil and pepper.
9. Add the roasted carrot and potatoes. Cover and cook over medium heat for 2-3 minutes until the potatoes are fork-tender.
10. Uncover and slowly stir in the cornstarch slurry until thickened to your liking. Add the tofu balls and toss to coat, then fold in the scallions. Serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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