Air Fryer Tofu with Cheese Sauce, No Added Refined Sugar
International dishesTofu DishesEurope and North Americaabout 16 minutes
With only two main ingredients, air fryer tofu with cheese sauce suits a lazy meal. What makes it good is the layer of stringy cheese over a base of soft tofu.
The difficulty is wet tofu, which turns the whole bowl soggy. Firm tofu is rinsed and patted dry with paper towel, given 8 minutes at 160 degrees C, then mashed smooth before the tomato sauce is spread over it.
This batch weighs about 334g, at roughly 179 calories per 100g.
Method
Silken tofu that is ready to eat can go straight in, while firm tofu is rinsed under water and patted dry with paper towel.
Put the tofu in the air fryer, run it for 8 minutes at 160 degrees C, then mash it smooth.
Spoon 2 tablespoons of ketchup over the bowl of mashed tofu and spread it evenly across the surface.
Scatter 150g of shredded mozzarella so it covers the surface completely.
Return the bowl to the air fryer and cook for 8 minutes at 160 degrees C.
Scatter 2 to 3 dried oregano leaves over the top and eat while hot.
Tips
Firm tofu needs a thorough pat dry with paper towel before it goes into the air fryer.
The cheese and the ketchup already carry enough salt, so no extra is needed.
Eating it hot is what keeps the cheese stringy, since it sets firm as it cools.
Mashing the tofu really smooth before the sauce goes on is what lets the cheese spread evenly.
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