Name: Air Fryer Tofu with Rice Noodles
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons soy sauce; 4 tablespoons packed dark brown sugar; 2 tablespoons fresh lime juice, plus wedges for serving; 1 14.5-ounce block extra-firm tofu; Kosher salt and freshly ground pepper; 1 tablespoon cornstarch; 3 tablespoons vegetable oil; 1 red onion, halved and sliced; 1 red bell pepper, sliced into strips; 1 serrano chile pepper, sliced into thin rounds; 2 11-ounce packages fresh wide rice noodles (such as Pad See Ew style); 1 cup torn fresh basil

Directions

Whisk the soy sauce, brown sugar, lime juice and 1 tablespoon water in a small bowl. Blot the tofu dry and cut into 1-inch cubes. Toss with a pinch each of salt and pepper and 1 tablespoon of the soy sauce mixture in a bowl. Sprinkle the cornstarch over the tofu and toss. Spread in a single layer in a 6-quart air fryer basket. Set to 375˚F and cook, turning once, until crispy, 15 to 20 minutes.
Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper, serrano and a pinch of salt. Cook until crisp-tender, 3 minutes. Push the vegetables to one side; add the remaining 1 tablespoon vegetable oil and the noodles to the other side. Cook, stirring the noodles, until softened, 2 to 3 minutes, then stir everything together until the noodles are translucent, 1 to 2 more minutes.
Pour in half of the remaining soy sauce mixture; cook until the noodles absorb the sauce, about 2 minutes. Add the tofu and remaining soy mixture; cook until glazed, about 1 minute. Remove from the heat and stir in 3/4 cup basil. Divide among bowls and top with the remaining 1/4 cup basil. Serve with lime wedges.

Photograph by Andrew Purcell

Air Fryer Tofu with Rice Noodles

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