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!
