Air Fryer Chilli-Garlic Tofu with Green Beans

Special equipment: a 6-quart air fryer

1. Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu. Allow to rest for 15 minutes.

2. Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.

3. Preheat the air fryer to 200°C. 

4. Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate. 

5. Preheat the air fryer to 200°C.  

6. Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.  

7. While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chilli-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, occasionally stirring, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.  

8.Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.