1Cut the tofu into cubes and carefully scoop out the center of each piece to create a small pocket.
2Cut the tofu into cubes and carefully scoop out the center of each piece to create a small pocket.
3Cut the tofu into cubes and carefully scoop out the center of each piece to create a small pocket.
4In a bowl, combine the scooped tofu with garlic, onion, mushrooms, bell pepper, vegetarian oyster sauce, salt, pepper, and cornstarch. Mix well until fully incorporated.
5In a bowl, combine the scooped tofu with garlic, onion, mushrooms, bell pepper, vegetarian oyster sauce, salt, pepper, and cornstarch. Mix well until fully incorporated.
6In a bowl, combine the scooped tofu with garlic, onion, mushrooms, bell pepper, vegetarian oyster sauce, salt, pepper, and cornstarch. Mix well until fully incorporated.
7Fill each tofu pocket with the prepared mixture, then lightly coat the outside with cornstarch.
8Fill each tofu pocket with the prepared mixture, then lightly coat the outside with cornstarch.
9Fill each tofu pocket with the prepared mixture, then lightly coat the outside with cornstarch.
10Air fry at 180°C for 20–25 minutes, turning halfway through, until the tofu is golden and the filling is cooked through.
11Air fry at 180°C for 20–25 minutes, turning halfway through, until the tofu is golden and the filling is cooked through.
12Air fry at 180°C for 20–25 minutes, turning halfway through, until the tofu is golden and the filling is cooked through.
13Prepare the sauce by heating the vegetable stock, soy sauce, and sugar in a small saucepan. Stir in the cornstarch slurry and simmer until thickened.
14Prepare the sauce by heating the vegetable stock, soy sauce, and sugar in a small saucepan. Stir in the cornstarch slurry and simmer until thickened.
15Prepare the sauce by heating the vegetable stock, soy sauce, and sugar in a small saucepan. Stir in the cornstarch slurry and simmer until thickened.
16Spoon the sauce over the stuffed tofu, garnish with sliced bell pepper and spring onions, and serve warm.
17Spoon the sauce over the stuffed tofu, garnish with sliced bell pepper and spring onions, and serve warm.
18Spoon the sauce over the stuffed tofu, garnish with sliced bell pepper and spring onions, and serve warm.
Ingredients
1 block firm tofu
1 block firm tofu
1 block firm tofu
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
1 red onion, finely chopped
1 red onion, finely chopped
1 red onion, finely chopped
0.5 cup shiitake mushrooms, finely chopped
0.5 cup shiitake mushrooms, finely chopped
0.5 cup shiitake mushrooms, finely chopped
1 red bell pepper, finely chopped
1 red bell pepper, finely chopped
1 red bell pepper, finely chopped
2 tbsp vegetarian oyster sauce
2 tbsp vegetarian oyster sauce
2 tbsp vegetarian oyster sauce
to taste Salt and pepper
to taste Salt and pepper
to taste Salt and pepper
2 tbsp cornstarch (additional for dusting)
2 tbsp cornstarch (additional for dusting)
2 tbsp cornstarch (additional for dusting)
1 cup vegetable stock
1 cup vegetable stock
1 cup vegetable stock
1 tbsp low-sodium soy sauce
1 tbsp low-sodium soy sauce
1 tbsp low-sodium soy sauce
1 tbsp coconut sugar (or brown sugar)
1 tbsp coconut sugar (or brown sugar)
1 tbsp coconut sugar (or brown sugar)
1 tbsp cornstarch
1 tbsp cornstarch
1 tbsp cornstarch
3 tbsp water
3 tbsp water
3 tbsp water
Minced red bell pepper
Minced red bell pepper
Minced red bell pepper
Chopped spring onions
Chopped spring onions
Chopped spring onions
Equipment
bowlair fryersmall saucepan
Tips
Turn the tofu halfway through air frying to ensure even cooking.