Tofu in chili-garlic sauce and green beans in an air fryer

Ingredients:

• Two 400g packages of extra-firm tofu
• 2 tbsp. l. olive oil
• 450 g green beans, ends removed
• 1/3 cup lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp mirin
• 1 tbsp. l. brown sugar
• 1–2 tsp chili garlic paste or sambal oelek (add to taste)
• 1 teaspoon cornstarch
• 3 cloves garlic, crushed
• 2 green onions, thinly sliced
• Special equipment: 6-liter air fryer

Preparation:

1. Drain the tofu, wrap each block in several layers of paper towel, and place it on a large plate. Place a heavy skillet (cast iron works well) on top to squeeze out any excess liquid. Let it rest for 15 minutes.
2. Slice each tofu block into six 1-cm-thick slices. Drain any excess liquid from a large plate, pat dry, and return the tofu to the plate. Pour 1 tablespoon of oil into a small bowl and, using a pastry brush, brush both sides of the slices with oil. Sprinkle both sides with 1 teaspoon of salt and a few turns of black pepper.
3. Preheat the air fryer to 200°C.
4. Place the tofu slices in an even layer in the air fryer basket and cook, turning once halfway through, until lightly golden and crispy, about 20 minutes. Transfer to a plate.
5. Preheat the air fryer again to 200°C.
6. In a large bowl, toss the green beans with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and a small amount of black pepper. Cook, stirring once, until tender and bubbly, about 10 minutes.
7. While the beans are roasting, combine the soy sauce, rice vinegar, mirin, brown sugar, chili garlic paste, cornstarch, garlic, and 3 tablespoons of water in a small saucepan and stir until the cornstarch dissolves. Cook over medium-low heat, stirring occasionally, until the sauce thickens slightly and becomes glossy, 5–7 minutes.
8. Transfer the beans to a large serving platter and top with tofu slices. Drizzle the sauce over the tofu and beans and sprinkle with green onions.