Korean Popcorn Tofu & Cabbage Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Tear up the pressed tofu into chicken nugget pieces. Add generous cornstarch, garlic powder, ginger powder, and soy sauce. Lay out on oiled sheet or tray for air fryer. Keep a single layer.

Step 2

Air fry at 300° f for 25 minutes, and then 10 minutes at 425° f

Step 3

Mix all of the ingredients for the sauce, eyeballing the water amount needed to keep it. Still pretty thick but a little watery than you want it.

Step 4

Chop the Napa cabbage very thin and small pieces, and then just add sesame oil, honey or another sweetener, and rice vinegar to your taste. Mix!

Step 5

Once the tofu is fried and crispy, add it to a skillet with the sauce over medium to high heat. Fully coat the tofu with the sauce and let it thicken a bit.

Step 6

Serve the tofu and cabbage salad over warm white rice.