Directions
- 1Cut the tofu into cubes and carefully scoop out the center of each piece to create a small pocket.
- 2In a bowl, combine the scooped tofu with garlic, onion, mushrooms, bell pepper, vegetarian oyster sauce, salt, pepper, and cornstarch. Mix well until fully incorporated.
- 3Fill each tofu pocket with the prepared mixture, then lightly coat the outside with cornstarch.
- 4Air fry at 180°C for 20–25 minutes, turning halfway through, until the tofu is golden and the filling is cooked through.
- 5Prepare the sauce by heating the vegetable stock, soy sauce, and sugar in a small saucepan. Stir in the cornstarch slurry and simmer until thickened.
- 6Spoon the sauce over the stuffed tofu, garnish with sliced bell pepper and spring onions, and serve warm.
Ingredients
- 1 block firm tofu
- 3 cloves garlic, minced
- 1 red onion, finely chopped
- 0.5 cup shiitake mushrooms, finely chopped
- 1 red bell pepper, finely chopped
- 2 tbsp vegetarian oyster sauce
- to taste Salt and pepper
- 2 tbsp cornstarch (additional for dusting)
- 1 cup vegetable stock
- 1 tbsp low-sodium soy sauce
- 1 tbsp coconut sugar (or brown sugar)
- 1 tbsp cornstarch
- 3 tbsp water
- Minced red bell pepper
- Chopped spring onions
Equipment
bowlair fryersmall saucepan
Tips
- Turn the tofu halfway through air frying to ensure even cooking.
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