My wife ate on her own but I waited till after midnight to enjoy dinner with her cousin, visiting with us for a few days. I made air fried tofu by cutting tofu into approximately 3/8″ x 1″ x 2″ pieces, dredging in a mixture of nutritional yeast + salt + jerk seasoning, and air frying first for 6m at 375°F, then for 4m more at 425°F. I served the tofu with a waterlessly cooked mix of kale, bell pepper, and onion, as well as brown rice that I had made in the pressure cooker (1 part rice to 1 3/4 parts water cooked with a touch of salt for 20m).
Ideas for the future
Waterless cooking is nice, but I should be sure to use more vegetables. Having some cauliflower or broccoli might have been nice.
Labels: Air “fried”, Gluten Free, Instant Pot, No Added Fat, Tofu, Waterless cooking