For the ones who measure garlic with their hearts

By Sarah's Vegan Kitchen · 45 min

Ingredients

Instructions

1. Drain and press the tofu for 10 to 15 minutes, then cut or tear it into bite-sized pieces.
2. Toss the tofu gently with 1 tablespoon vegetable oil and 1/2 teaspoon kosher salt, then sprinkle on 2 tablespoons cornstarch and toss again to coat.
3. Air-fry at 400°F for 25 minutes, shaking the basket about every 5 minutes. Add 2 to 3 minutes at a time until the tofu is very crisp. Make the sauce while it cooks.
4. Whisk together 1/3 cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 1/2 cup water and 2 teaspoons cornstarch.
5. Heat 2 tablespoons peanut oil in a large nonstick skillet over medium-high heat until it shimmers.
6. Add the sliced shallots, white parts of the 4 green onions, sliced jalapeño, chopped red bell pepper, 1 tablespoon minced ginger, minced garlic and 1 to 2 teaspoons ground black pepper. Sauté 8 to 10 minutes until jammy and slightly caramelized.
7. Lower the heat to medium-low. Whisk the sauce again, pour it into the pan and bring to a gentle simmer. It should thicken within 1 to 2 minutes.
8. Add the crispy tofu and toss to coat. Bring back to a simmer, then remove from heat and top with the green parts of the green onions and 1 tablespoon toasted sesame seeds if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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GarlicGingerScallionBell pepperBrown sugarShallotTofuExtra firm tofu