The Bottom Less Pit

For the Tofu

Preheat the air fryer for 5 minutes at 350 degrees

Drain and carefully remove your tofu, then wrap in 3-4 paper towels

Place something heavy, such as a book, on top of the tofu to drain the excess moisture for 10 minutes

After 10 minutes, cut the tofu into 1″ thick cubes and set to the side

To make the batter, combine the cornstarch, flour, salt, and pepper in a shallow pie pan

In a small bowl, whisk together two eggs

Next, toss the cubed tofu in the flour mixture and coat thoroughly

Then, dip the tofu in the egg mixture and set on a piece of parchment paper

Once all of the tofu is on the parchment paper, place it inside of the air fryer

Cook for 20-30 minutes, tossing halfway

After it’s reached the desired crispiness, set to the side in a large bowl

For the Orange Sauce

In a small pot, combine the orange juice, orange slices, orange zest, and cane sugar

Next, add the rice wine vinegar, tamari, diced ginger, minced garlic, and red chili flakes

Bring to a boil, then turn to medium-low heat and allow to simmer for 15 minutes

Drain the sauce in a colander, then add the sauce back to the pot

Stir in the cornstarch on medium-low heat for 5 minutes until it thickens

Once the sauce thickens, pour over the tofu in the bowl and toss to thoroughly coat

Serve warm with jasmine rice and enjoy!