Ingredients:
1 block extra-firm tofu, drained, pressed,
sliced in ½” thick rectangles
1 tsp vegetable oil
Sesame ‘Chicken’ Sauce
½ cup unsalted chicken stock
¼ cup soy sauce
3 tbsp white sugar
2 tbsp mirin
¼ tsp garlic, minced
¼ tsp ginger, peeled, minced
2 tsp sesame oil
1 tbsp sambal chili paste (optional)
1 tbsp cornstarch
¼ cup water
Toppings
1 tsp toasted white sesame seeds
1 scallion, sliced
Directions:
(Temperature: 350°F Time: 20 minutes)
1.
Toss tofu with vegetable oil. Separate tofu into 3-4 batches and place into the
Air Fryer one batch at a time, in one even layer. Air fry for 20 minutes at 350ºF,
turning once halfway.
2.
In a small sauté pan; combine the chicken stock, soy sauce, white sugar, mirin,
garlic, ginger, sesame oil, and sambal over low heat. Whisk together cornstarch
with water.
3.
Once stock mixture is simmering, add the cornstarch slurry and whisk to
combine, for about 1-2 minutes.
4.
Remove from heat and toss the tofu in the sesame sauce. Top with white sesame
seeds and scallion.
Sesame “chicken”
style tofu
Ingredients:
Roast Pork Tenderloin
1 lb pork tenderloin
2 tsp kosher salt
1 tsp black pepper
2 tsp vegetable oil
¼ cup sage, minced
1 tbsp thyme, leaves only
Cherry Glaze
1 tsp shallot, minced
½ cup cherries, pitted, chopped
Directions:
(Temperature: 400°F Time: 20-25 minutes)
1.
Season pork tenderloin with kosher salt and black pepper. In a medium sauté
pan, heat the vegetable oil. Sear the top side of the pork tenderloin in hot oil
for 1-2 minutes until a brown crust forms.
2.
Place the pork tenderloin in the Air Fryer and cover with sage and thyme. Air
fry for 20-25 minutes or until desired doneness.
3.
Remove pork tenderloin from Air Fryer and let rest 5 minutes before slicing.
Reduce the heat of your sauté pan to low. Add minced shallot and cherries.
Cook for 3-5 minutes until shallots are translucent and cherries are soft. Transfer
mixture to a blender and blend until smooth.
Roast PorK
Tenderloin
∙ 38 ∙
∙ 39 ∙
20 minutes will result in a medium-rare pork tenderloin. Add more
time as necessary for a more well done tenderloin.
Ch
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