Now that we're getting close to September (and regular routines), I'm starting to re-incorporate some easy prep-ahead meals and this one definitely hits the mark.

I've also been on a big tofu kick lately and am obsessed with using my air fryer, so, I thought I'd share a tasty recipe that even tofu-haters may enjoy too. Just serve with rice and broccoli and you're good to go!

• 680 grams tofu (extra-firm, pressed, and cubed)
• 2 tbsp avocado oil
• 1/3 cup tamari (divided)
• 2 tbsp arrowroot powder (divided)
• 1/4 cup water
• 2 oranges (large, juiced, zested)
• 1/4 cup maple syrup
• 2 tbsp rice vinegar
• 1/2 tsp ground ginger
• 2 stalks green onion (chopped)

1. Preheat the air fryer to 400ºF (205ºC).
2. In a medium-sized bowl, add the tofu, oil, 1/3 of the tamari, 2/3 of the arrowroot powder, and gently toss to combine.
3. Spread the tofu in an even layer in the air fryer and bake for 12 to 14 minutes, flipping halfway through.
4. Meanwhile, in a small bowl mix together the remaining arrowroot powder and water to make a slurry. Set aside.
5. In a small saucepan over medium heat, whisk together the orange juice, orange zest, maple syrup, vinegar, ginger, and remaining tamari. Bring to a low boil for one to two minutes.
6. Whisk the slurry again (if needed) and then pour it into the saucepan. Reduce the heat to low and continuously whisk until thickened, about one to two minutes. Remove from the heat and cool slightly.
7. Toss the tofu in the sauce until well coated. Divide onto plates and top with green onion. Enjoy!

• Serve with rice and your favourite veggies (I love to eat it with air fried or roasted broccoli).
• You can swap the tofu for another protein such as chicken!
• You could also use frozen stir-fried veggies as your veggie side too!
• Makes a great prep-ahead meal and stores well in the fridge for up to 3 days when sealed in an airtight container.