2Tblsoyster sauce (can sub 1 tbsp soy sauce + 1 tbsp maple syrup/brown sugar)
1tsprice vinegar
1.5Tblschilli crisp
1Tblscornstarch
1/2ccold water
1/2Tblsvegetable oil
3scallions, slicedwhites and greens separated
3clovesgarlic, minced
1Tblssesame oil
steamed ricefor serving
Instructions
Tear tofu into bite size pieces and place in a large mixing bowl. Add soy sauce and chilli crisp oil and gently toss to coat. Sprinkle over cornstarch and toss to coat once more.
Place in the basket of an air fryer and air fry at 400F for 20 minutes, shaking the basket every 5 minutes to toss the tofu. If using an oven, preheat to 400F and bake tofu on a parchment of silicone lined baking sheet for 25 minutes, flipping halfway through.
While the tofu is air frying/baking, in a small bowl whisk together soy sauce, mirin, oyster sauce, rice vinegar, chili crisp, cornstarch and water.
In a wok or medium size pan, heat vegetable oil over medium heat. Add scallion whites and sauté until translucent, about 2 minutes. Add garlic and sauté for another minute until fragrant. Whisk the sauce once more to make sure the cornstarch hasn’t settled to the bottom, and pour into the wok. Stir the sauce constantly with a wooden spoon for 2-3 minutes until thickened.
Add crispy tofu, scallion greens and sesame oil. Gently toss to combine. Serve with rice.