Looking for a healthy alternative to your beloved potato fries and ketchup? Look no further than these lightly browned tofu batons for a filling snack or light meal. Air frying the tofu ensures the finish is perfect and the amount of oil minimal. Tossing the tofu in cornstarch creates a coating that crisps up, and the added spices infuse every bite. Don’t skip the homemade ketchup dipping sauce; you might want to double the recipe because it is absolutely addictive.
Tofu Fries with Chili Lime Ketchup [Vegan]
For the Chili Lime Ketchup:
- 1/2 cup (120 g) store-bought ketchup
- 1 tablespoon (15 g) brown sugar
- 1 tablespoon (15 ml) balsamic vinegar
- Juice of 1/2 lime
- 1/4 teaspoon red pepper flakes
For the Tofu Fries:
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon sea salt
- 2 teaspoons olive oil
- Oil spray
- 1(14-ounce/400 g) block extra firm tofu, pressed (see page 30) and cut into 1/2-inch batons
- In a small bowl, whisk together the ketchup, brown sugar, balsamic vinegar, lime juice, and red pepper flakes Transfer the ketchup to an airtight container in the refrigerator for up to 2 weeks.
- In a small bowl, toss the cornstarch, garlic powder, oregano, basil, onion powder, paprika, and salt until well mixed.
- In a medium bowl, gently toss the tofu fries with the olive oil. Add the seasoning mix to the tofu and toss gently until well coated.
- Preheat on Air Fry at 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil.
- Working in batches, place the tofu fries in a single layer in the basket, lightly spray with oil, and cook for 10 minutes, shaking halfway through, until golden and crispy.
- Repeat with the remaining fries and serve with the chili lime ketchup.