Air Fryer Tofu with Rice Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1665 milligrams
- Carbohydrates
- 102 grams
- Dietary Fiber
- 11 grams
- Sugar
- 16 grams
- Protein
- 19 grams
- Total: 40 min
- Active: 40 min
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.