Prep:

1. Make the sauce: Mix together the oyster sauce, low sodium light soy sauce, Shao Xing rice wine, sesame oil, chili oil and white sugar in a small measuring cup (for easier pouring) or bowl until combined well.
2. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separating the white and light green parts from the dark green parts), garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the eggs into a bowl and season with a pinch (⅛ teaspoon) of salt. Lightly beat using a fork.

Air Fryer Tofu:

1. Prepare the tofu: Drain the water from the package of tofu. Gently squeeze the tofu block over the sink so that excess water drips out. Wrap the block with a kitchen paper towel and gently squeeze again so that the paper towel absorbs any remaining water. (Tip: If you have time, you can press the tofu using a tofu press. Alternatively and if you don’t have a tofu press, wrap the tofu in paper towels and place on a cutting board. Place a plate and a heavy object like a book or skillet on top to help drain out more moisture. Set aside for 30 minutes. Then come back and drain off the excess water before proceeding with the recipe. You want the tofu to be as dry as possible so that it becomes crispier.)
2. Marinate the tofu: Mix together the low sodium light soy sauce, peanut oil, corn starch, sea salt, white pepper and garlic powder until a paste-like mixture forms. It should be a little thick but still mixable. Tear the tofu into medium to large sized chunks and add to the marinade. Gently mix to coat using a rubber spatula. It’s okay if some pieces break a little when mixing.
3. Air fry the tofu: Preheat your air fryer at 400°F/200°C for 3 minutes (or according to manufacturer’s instructions) if needed for your specific model. Place the marinated tofu chunks in an even layer in the air fryer basket without overlapping (they can touch though). You may need to air fry in batches depending on the size of your air fryer basket in order to avoid overcrowding. Air fry for 12-14 minutes, shaking the basket halfway through, until golden brown and crisp on the outside. Transfer to a plate and set aside. The tofu will crisp up further as it cools.

Air Fryer Tofu Fried Rice:

1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large nonstick skillet) over medium-high heat. Then lower the heat to medium low and pour in the beaten eggs. Allow to set for 15 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Once 70% cooked but still slightly runny, transfer back into the bowl you beat the eggs in and set aside.
2. Stir-fry the aromatics: Add the remaining tablespoon of peanut oil to the wok and heat over high heat. Add the yellow onion and spring onion white and light green parts. Stir-fry for 30 seconds until the onion is translucent. Then add the garlic and chilies and stir-fry for 20-30 seconds until fragrant.
3. Add the veggies: Add the frozen mixed vegetables and stir-fry to combine until starting to soften – about 30-40 seconds.
4. Add the rice and sauce: Add the cooked rice and pour the sauce on top. Stir-fry until every grain is evenly coated in the sauce – about 1 minute.
5. Toss through the tofu: Add the tofu and toss and mix to combine, taking care to not break the chunks.
6. Add the eggs, seasonings and spring onion. Add the mostly cooked eggs, spring onion dark green parts, white pepper and sea salt. back into the wok. Use your spatula to break the eggs into smaller pieces and give everything a good mix to combine. Switch off the heat.
7. Serve: Divide evenly into bowls or on plates and serve immediately.