Ingredients
- 12 ozs Tofu (extra-firm, pressed, and cubed)
- 1 tbsp Avocado Oil
- 3 tbsps Tamari (divided)
- 1 tbsp Arrowroot Powder (divided)
- 2 tbsps Water
- 1 Navel Orange (large, juiced, zested)
- 2 tbsps Maple Syrup
- 1 tbsp Rice Vinegar
- 1/4 tsp Ground Ginger
- 1 stalk Green Onion (chopped)
Directions
- Preheat the air fryer to 400ºF (205ºC).
- In a medium-sized bowl, add the tofu, oil, 1/3 of the tamari, 2/3 of the arrowroot powder, and gently toss to combine.
- Spread the tofu in an even layer in the air fryer and bake for 12 to 14 minutes, flipping halfway through.
- Meanwhile, in a small bowl mix together the remaining arrowroot powder and water to make a slurry. Set aside.
- In a small saucepan over medium heat, whisk together the orange juice, orange zest, maple syrup, vinegar, ginger, and remaining tamari. Bring to a low boil for one to two minutes.
- Whisk the slurry again (if needed) and then pour it into the saucepan. Reduce the heat to low and continuously whisk until thickened, about one to two minutes. Remove from the heat and cool slightly.
- Toss the tofu in the sauce until well coated. Divide onto plates and top with green onion. Enjoy!