Ingredients
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1 (14 oz) block extra-firm tofu
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1 small orange
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1 tbsp reduced-sodium soy sauce
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2 tbsp rice vinegar
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2 tbsp sesame oil
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1 (12 oz) bag rainbow slaw
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1/4 cup chopped cilantro
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Cooking spray
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1 tbsp canola oil
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1/4 cup cornstarch
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3 tbsp sesame seeds (optional)
Steps
1
Place the tofu on 2 layers of paper towels, then cover with 2 more layers. Top with a flat cutting board or small baking sheet and weigh down with 2 cans. Let stand 15 min.
2
Meanwhile, squeeze 3 tbsp juice from the orange into a medium bowl. To juice, whisk in the soy sauce, vinegar, and sesame oil. Season with pepper. Toss sauce with the rainbow slaw and cilantro. Refrigerate until ready to serve.
3
Coat air fryer basket with the cooking spray. Cut tofu into ¼-inch-thick slices. Brush with the canola oil and coat with the cornstarch. Add to air fryer basket, in batches, if necessary. Set temperature to 390°F. Close lid and cook 13–15 min., gently shaking basket every 5 min., until tofu is golden brown. Season with ⅛ tsp each salt and pepper.
4
To slaw, add the sesame seeds, if using. Toss to combine. Serve with tofu.
