Sweet & Sour Tofu & Pineapple

Crispy tofu glazed with a fiery sweet and sour sauce contains a lot less fat and sugar than restaurant versions of sweet and sour dishes.

MAKES 4 servings • SERVING SIZE 1 serving

2 tbsp chili paste (sambal oelek recommended)

¼ cup water

2 tbsp white vinegar

½ tsp chopped garlic

¼ cup granulated sugar

½ tsp kosher salt

14oz (400g) extra-firm tofu

1 tbsp cornstarch

1½ cups diced pineapple

4 cups cooked brown rice

1. Set the air fryer temp to 400°F. Spray the fryer basket with nonstick cooking spray.

2. In a blender, combine the chili paste, water, vinegar, garlic, sugar, and salt. Blend until the sugar is dissolved.

3. Transfer the mixture to a small saucepan on the stovetop over medium heat. Bring to a simmer and cook for 10 minutes to thicken. Set aside.

4. Dice the tofu and remove the liquid by gently pressing with paper towels or a clean dish towel.

5. In a medium bowl, combine the tofu and cornstarch. Gently toss.

6. Place the tofu in the fryer basket and cook for 10 minutes. Pause the machine and add the pineapple. Restart the machine and cook until the pineapple is warm and the tofu is golden and crispy, about 5 minutes more.

7. Transfer the mixture to a serving bowl. Add half the chili sauce and toss well to coat. Serve immediately with the brown rice and the remaining sauce.