Ingredient

• 7 ounces extra-firm tofu, drained and cut into 4 (1/2-inch thick) slices
• 2 tablespoons soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon light brown sugar
• 1 garlic clove, grated
• 1/2 teaspoon grated fresh ginger
• 1/3 cup white and black sesame seeds
• 1 egg
• olive oil spra
• 4 teaspoons mayonnaise
• 1 teaspoon Sriracha sauce
• 1 cup snap peas, steamed and chopped
• 1/3 cup frozen edamame, steamed
• 1 scallion, chopped
• tamari, for drizzling

Direction

1. Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
2. In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.
3. Preheat an air fryer to 400°F or preheat a regular oven to 350°F.