Tofu in Oyster Sauce

• 1 package of pre-made Crispy Tofu (ready-to-cook)

• 1 pouch of plant-based Oyster sauce (gluten-free)

• 1 package of vegetables (onions, green and red peppers, carrot, and white and red cabbage)

• Sauce: garlic, mushroom sauce, and cooking wine.

• Veggies: onions, green peppers, red peppers, carrots, leeks, and broccoli.

• Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.

Soy.

• Air-fry the tofu: Place the crispy tofu in a single layer in the air fryer basket. Cook on "Maximum Crispy" (or 400°F/200°C) for 4 minutes.

• Sear the vegetables: Meanwhile, heat a wok on high heat with 2 tablespoons of cooking oil. Add the vegetables and sear on high for 1 minute. Reduce the heat to low and cook for another 1 to 2 minutes until crisp-tender. Turn off the heat.

• Warm the sauce: Stir 2 tablespoons of water and the sauce into the wok with the vegetables. Let the residual heat warm the sauce, or apply gentle heat just until it begins to simmer, then remove from heat immediately.

• Toss and serve: Let the sauce cool slightly so it is no longer simmering. Toss in the air-fried tofu and mix well to coat.

Pro Tip: Never simmer the tofu in the sauce over active heat. Adding the tofu at the very end locks in that crave-worthy, super-crunchy texture!

• Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year; 

• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 

• Veggies: refrigerated and consumed in 5 days.