This recipe is inspired by a restaurant that used to be in East Hampton called Babette’s. I used to add their tofu to my salads every time I went there. Since they’ve closed, I decided to make my own version. I don’t have an air fryer because I don’t have room for one, but you can easily turn your oven into one. If you have a convection setting, turn it on and place the baking sheet in the middle of the oven so the air circulates. This recipe is so easy and flavorful, and is one of my favorites—Iris’ too!
Drain the liquid from the tofu. Wrap the tofu in a kitchen towel and place a heavy-bottomed pot on top. Press out the remaining liquid at room temperature for at least 30 minutes and up to 2 hours.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and fit it with a rack. Spray the rack with nonstick cooking spray. Set aside.
Cut the tofu in half across the equator, then dice into 1-inch cubes. Put into a bowl and season with salt and pepper. Add the BBQ sauce and toss to coat. Line the tofu on the rack in an even layer. Bake until the tofu is heated through and firms up slightly, about 20 minutes. If it looks like it’s drying out, baste with the remaining 2 tablespoons BBQ sauce.
Heat the avocado oil in a large skillet over medium heat. Add the sweet potato noodles and cook, stirring occasionally, 2 to 3 minutes. Add the garlic and ginger, toss to coat and cook for 30 seconds. Add the soy sauce and sesame oil, toss to coat and cook until fragrant but not browned, about 1 minute. Transfer the noodles to a serving bowl, top with the tofu and garnish with scallions.
Heat the olive oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.