Shredded Chili Tofu
Shredded chili tofu is a riff on one of my favorite Indo-Chinese dishes. It's packed with protein and veggies, spicy, and easy.
Ingredients
- 14 oz. extra firm tofu
- neutral oil
- 2 scallions, whites and greens separated
- 2 garlic cloves, minced
- 1 inch ginger, grated
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 medium tomato, diced
- pinch of salt
- 1 tbsp soy sauce
- 1 tbsp chili garlic sauce or sriracha
- ketchup *optional
- black pepper
Instructions
- Prepare the tofu. Before using, press with a heavy object or a tofu press for 15-30 minutes, eliminating as much moisture as possible. Then shred with a grater. Line an air fryer basket or baking sheet with parchment paper and drizzle or spray with a little neutral oil. Air fry at 375 F for 10-12 minutes (about twice as long in the oven). Toss once about halfway through. Stop when you're satisfied with the texture!
- Heat 1 tbsp neutral oil in a pan over medium heat. Add scallion whites, garlic, and ginger. Cook for 3-4 minutes. Add bell pepper and cook until slightly tender – about 5 minutes. Add the diced tomatoes and a pinch of salt, cooking until the tomatoes are soft and well-integrated with the rest of it. Then add the air-fried tofu.
- Finish with soy sauce, chili garlic sauce or sriracha, ketchup if using, and black pepper. Taste and decide if you need adjustments, as every condiment brand is different! Top it off with the scallion greens.