3 Tofu Recipes in 3 Minutes | Easy + Beginner Friendly

Ingredients (with quantities where given)

Vegan “Orange Chicken” Tofu (air-fried)

• Extra-firm tofu, unwrapped and chunked
• Cornstarch: 1/4 cup
• Oil: “a little bit” (for mixing/coating)
• Sauce: heated using cornstarch slurry (ingredients not specified in subtitles)
• Toppings/finish:
  • Sesame seeds
  • Green onion

Vegan Fish Tacos Tofu (air-fried) + Slaw

Dry marinade

• “Seasonings” (not specified)

Wet marinade

• Vegan milk
• Apple cider vinegar

Breading

• Panko (bread crumb coating)

Slaw

• Purple cabbage (cut up)
• Red onion (cut up)
• Cucumber (small amount)
• Vegan mayo
• Pepper (for garnish)
• Lime
• Jalapeno

Quick Tofu Meal (time-crunch sauce + tofu + cucumbers)

• Tofu (sliced/chopped)
• Cucumbers (chopped)
• Sauce ingredients (amounts not specified):
  • Fresh garlic
  • Sesame seeds
  • Red chili flakes
  • Soy sauce
  • Rice vinegar
  • Toasted sesame seed oil (optional)
• Marinating: overnight is optional (or enjoy immediately)

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Step-by-step Method (key temperatures/timings + technique cues)

1) Vegan Orange Chicken Tofu

1. Make the marinade (chef notes a link to the full recipe, but details aren’t included in the subtitles).
2. Chunk extra-firm tofu and place in a bowl.
3. Add 1/4 cup cornstarch and a little bit of oil.
4. Mix well to coat.
5. Air fry at 400°F for 12–15 minutes until crispy.
6. Heat the sauce:
   • Add cornstarch slurry to thicken.
7. Combine:
   • Toss/serve sauce over the crispy tofu “chicken pieces.”
8. Top with sesame seeds and green onion.
9. Serve/enjoy (described as “gourmet” and “spot on”).

2) Vegan Fish Tacos Tofu + Slaw

1. Prepare dry marinade:
   • Mix tofu with seasonings in a dry mixture (seasonings not specified).
2. Prepare wet marinade:
   • Whisk vegan milk + apple cider vinegar.
   • Set aside so it can thicken a little.
3. Coat tofu (double-coating):
   • Add tofu to dry mixture to coat each side evenly.
   • Transfer to wet marinade.
   • Repeat the dry→wet process twice over.
4. Bread:
   • Dip/to coat in Panko bread crumbs.
   • Shake well until evenly coated.
5. Air fry:
   • 400°F for ~10 minutes (until crispy; timing given as “about 10 minutes”).
6. Make slaw:
   • Cut purple cabbage, red onion, and a little cucumber.
   • Mix with vegan mayo and pepper for garnish.
7. Assemble:
   • Once tofu is out, make the wrap (taco/wrap assembly mentioned).
   • Serve with lime and jalapeno.

3) Time-crunch Tofu Bowl (slice tofu + quick sauce)

1. Slice tofu and chop cucumbers.
2. Add both to a bowl.
3. Make a simple sauce by adding:
   • fresh garlic, sesame seeds, red chili flakes, soy sauce, rice vinegar
   • toasted sesame seed oil (optional)
4. Marinate:
   • Can marinate overnight or enjoy right now.

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Equipment / Preparation Notes

• Air fryer (used for all tofu recipes)
• Tofu prep:
  • Unwrap and chunk for orange-chicken style
  • Slice tofu for the quick time-crunch version
  • Cut veggies for slaw: purple cabbage, red onion, cucumber
• Coating workflow (fish tacos):
  • Dry + wet marinades, repeated twice
  • Panko coating with a good shake
• Sauce thickening (orange chicken):
  • Uses cornstarch slurry to thicken sauce

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Tips / Plating / Serving Cues (from subtitles)

• Orange chicken tofu: described as “crispy and delicious,” finished with sesame seeds + green onion, sauce spooned over pieces.
• Fish tacos: serve with slaw, lime, and jalapeno; the presenter promises it “knocks their socks off.”
• Quick tofu: best for “time crunch” and can be eaten immediately or marinated overnight.

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Presenter / Channel / Sources

• Presenter isn’t named in the subtitles.
• The subtitles mention that the full orange chicken recipe is linked (“I link that above”), but no channel name or external source is provided in the text.